Three cheese zucchini galette is a savory freeform tart layered with a ricotta-based cheese spread and garden zucchini tossed in garlic olive oil.
When asked, “Which would you rather live without, cheese or chocolate?” Anxiety kicks in and I heatedly respond with “What kind of hot hell are you living in?!” You all know that I’m one for baked goods (my sweet tooth never rests), but every now and then I have to make a savory dish. And a savory dish for me almost always has cheese. Enter this three cheese zucchini galette.
I don’t imagine a world without my two loves. When I’m not baking with chocolate, I’m
eating making something with cheese. Usually it’s a grilled cheese sandwich or cheese spread with a glass of wine, but every now and then I get creative and make a extra-special cheesy dish.
I stumbled across this recipe and it was the exact savory dish I’ve been craving to make. I love galettes for their rustic, blasé appearance. You can layer anything on top of a galette crust and it’s as if the dish is saying, “What this old thing? I just through this on.”
I mean, come on. Look at that concentric pattern of zucchini discs. It looks so natural on this galette and then there’s a hidden layer of cheesy goodness hidden below.
A marvelous mix of ricotta, parmesan and mozzarella is spread across this zucchini galette. It gets nice a bubbly in the oven and the added garlic creates an aroma that spreads throughout the house. The kind of aroma that lures people into the kitchen eagerly waiting to be served.
That is the exact affect this three cheese zucchini galette has on people. Lures them in and leaves them wanting more. It’s pretty hard to resist garlicky roasted zucchini on top of a cheesy spread and flaky crust. Going back for seconds isn’t even a question.
I strongly recommend making a three cheese zucchini galette this summer (sorry zucchini bread). The savory freeform tart is just what your summer menu needs.
Recipe adapted from Smitten Kitchen.