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.
Garlic Ricotta Zucchini Galette
- 1 1/4 cups all-purpose flour chilled in the freezer for 30 minutes
- 1/4 teaspoon salt
- 1/2 cup (1 stick( cold unsalted butter, cut into pieces and chilled again
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- 1 large or 2 small zucchinis sliced into 1/4 inch thick rounds
- 1 tablespoon plus 1 teaspoon olive oil
- 1 medium garlic clove minced (about 1 teaspoon)
- 1/2 cup ricotta cheese
- 1/2 cup (about 1 ounce) grated Parmesan cheese
- 1/4 cup (1 ounce) shredded mozzarella
- 1 tablespoon slivered basil leaves
- 1 egg yolk beaten with 1 teaspoon water
Video below the recipe card!
- Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
- In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
- With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
- Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes. Gently blot the tops of the zucchini dry with paper towels before using.
- In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
- Preheat oven to 400° F. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper.
- Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
- Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with rosemary, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Recipe adapted from Smitten Kitchen.
If you like this three cheese zucchini galette, try these recipes…