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Crispy Savory Zucchini Feta Galette with Herbed Ricotta

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A light and crispy savory galette featuring a flaky crust, herbed ricotta, tangy feta, and thinly sliced zucchini. Perfect for casual gatherings or a relaxed weekend dinner.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160g)
  • 8 tbsp unsalted butter (113g), cold and cubed
  • 3–4 tbsp ice water
  • 1/2 tsp salt
  • 2 large medium zucchini (about 14 oz each or 400g total), thinly sliced
  • 4 oz feta cheese (115g), crumbled
  • 1 cup ricotta cheese (240g), whole milk preferred
  • 2 tbsp fresh herbs (thyme, parsley), finely chopped
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 large egg, lightly beaten (for brushing the crust)

Instructions

  1. Make the crust: Combine flour and salt in a bowl. Cut in cold, cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing just until dough starts to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: While dough chills, slice zucchini thinly (about 1/8 inch or 3mm thick). Toss slices with a pinch of salt and let sit in a colander for 10-15 minutes to release excess moisture. Mix ricotta with minced garlic, herbs, lemon zest, salt, and pepper in a bowl. Set aside.
  3. Drain zucchini: Pat zucchini slices dry with paper towels to remove as much water as possible.
  4. Roll out dough: Lightly flour surface and roll chilled dough into a 12-inch (30cm) circle about 1/8 inch (3mm) thick. Transfer to parchment-lined baking sheet.
  5. Assemble galette: Spread herbed ricotta mixture evenly over center of dough, leaving about a 2-inch (5cm) border. Arrange zucchini slices in overlapping circles on top of ricotta. Sprinkle crumbled feta evenly over zucchini. Fold edges of dough inward, pleating gently to create rustic border.
  6. Finish and bake: Brush crust edges with beaten egg for shiny golden finish. Drizzle olive oil lightly over zucchini. Bake at 400°F (200°C) for 30-35 minutes, until crust is golden and zucchini is tender but not mushy. Cover edges with foil halfway through if they brown too fast.
  7. Cool and serve: Let galette cool for 10 minutes on a rack before slicing to help filling set and make cutting cleaner.

Notes

Salting and draining zucchini slices well prevents soggy crust. The herbed ricotta acts as a moisture barrier to keep crust crisp. Chill dough before rolling and again after forming to ensure flakiness. Use egg wash for a golden crust. Tent edges with foil if browning too quickly. Let galette cool before slicing for cleaner cuts.

Nutrition

Keywords: zucchini galette, savory galette, feta galette, herbed ricotta, zucchini tart, crispy crust, summer squash recipe, vegetarian galette

Find it online: https://ovenmila.com/crispy-savory-zucchini-feta-galette-recipe-easy-homemade-herbed-ricotta/