Cheesy Zucchini Tart
One part pizza, one part galette, this cheesy zucchini tart is an easy celebration of summer! A whole wheat crust topped with cheesy ricotta, roasted squash, and basil.
If you’re looking for an easy way to enjoy zucchini, let me introduce you to this simple cheesy zucchini tart. I always have an abundance of zucchini this time of year, and after making the go-tos, like zucchini bread, zucchini pasta, zucchini pasta sauce, and stuffed zucchini, I thought it would be fun to make a tart.
I’ve been on a big galette kick lately, and after making my blueberry galette, I created this savory version that’s just as easy and perfect for summer evenings.
Ingredient Notes
- Squash: You can use either yellow summer squash, zucchini, or even yellow zucchini, as I’ve done here. The key is to slice it about 1/4″ thick, not too thick that it doesn’t cook through in the oven, but not too thin so it becomes crispy in the oven when baked.
- Whole Wheat Flour: As with most of my galette and pie recipes, this crust is a balance of both regular flour and whole wheat flour for a little more protein and fiber.
- Ricotta: This is a vegetarian tart, so I’m using regular ricotta but if you want a dairy-free version, then you can use a purchased ricotta like from the brand Kite Hill, or make your own.
- Parmesan Cheese: I use parmesan cheese in both the crust and the filling for extra cheesy, nutty filling that’s so, so good! You could use this filling in just about anything, but it works fabulously in this tart!
- Basil: I find that most summer recipes are made better with a little fresh herbs on top. I scatter on fresh basil to complement the richness of the ricotta filling.
How to Make (Step-by-Step Photos)
Step 1: Make the Dough
In a large bowl, mix together the ingredients for the dough: flours, salt and parmesan cheese. Add the butter, but make sure it’s very, very cold! You want the butter to warm in the oven, which is what creates air pockets and a fluffy texture. Using warm or melted butter will make the dough too tough. I like to grate the butter in the dough so that it’s easier to mix in!
Step 2: Add in ice-cold water
A tablespoon at a time, add in the ice-cold water and mix into the dough. I like to use my hands over a spoon as I find it easier to incorporate the water into the dough, and I can more easily feel how the dough is coming together. Roll into a tight ball, wrap in plastic wrap, and place in the fridge.
Step 3: Make the Squash
Slice the squash about 1/4 inch thick. You don’t want the squash to be too thin so that they will burn, and too thick, so that it won’t cook through. Place in a single layer on a baking sheet and cook for 15 minutes or so. This step helps to make the squash less watery and mushy on the tart.
Step 4: Roll out the Dough
Roll out the dough into a large circle, about 15 inches wide. You don’t need the dough to be perfect; it’s a galette after all and supposed to be rustic. I prefer to roll the dough out on a parchment sheet of paper so that I can easily transfer it to a circle baking sheet.
Step 5: Add the Ricotta
Make the ricotta filling by whisking together the ingredients for the filling: ricotta, salt, pepper, lemon zest, and parmesan cheese. I like to take a little taste here, adding more lemon zest or cheese as needed.
Spread onto the galette crust, then top with the squash slices.
Step 6: Pleat the Crust Edges and Bake
Starting at one side, lift up one part of the crust and fold over the ricotta filling edge, then continue along the tart, lifting and pleating the crust as you go around the tart. Spread the tart with the egg wash, then bake for 20-25 minutes until the crust is golden brown, the filling is hot, and the squash is fully cooked through.
Chef Tips for Success
- I highly recommend baking the squash first before adding to the tart. I tested this without baking and with baking and much preferred the baking first.
- You can use any type of squash! In the images here, it’s yellow zucchini, but green zucchini can work too, or even yellow squash.
- Taste the ricotta filling before adding to the tart, as it needs to be seasoned well before baking.
- If you don’t want to use the egg wash on top, you can drizzle with olive oil instead.
Cheesy Zucchini Galette
Equipment
- Circle Baking Sheet
- Parchment Paper
Ingredients
Whole Wheat Crust Ingredients
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut or cubed
- ¼ cup grated Parmesan cheese
- 3 –4 tablespoons ice-cold water
For the Galette:
- 1 large zucchini, sliced into ¼-inch-thick disks
- 1 teaspoon Italian seasoning
- â…” cup ricotta cheese
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 1 teaspoon lemon zest, optional
- ½ cup Parmesan cheese
- 1 large egg, beaten with 1 tablespoon water
Instructions
Make the Crust
- Whisk together the flours, salt and parmesan cheese. Cut in the butter, using a pastry cutter, two forks or a food processor fitted with a dough blade until the mixture is crumbly. Drizzle in 3 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.
- Form the dough into a round ball. Wrap in plastic wrap or place in a quart-size bag and set in the fridge to rest for at least 30 minutes. This can be made a day in advance.
Make the Zucchini Filling:
- Preheat the oven to 400°F. Lightly grease (or line with parchment) a large baking sheet.
- Place the zucchini slices on in a single layer and sprinkle with Italian seasoning. Roast the zucchini until just tender but not crisp, about 15 minutes.
- While the zucchini is baking, whisk together the ricotta, salt, pepper, lemon zest and parmesan cheese.
- Roll the dough on a floured surface into a 15-inch round. If your dough is sticking at all, dust the surface with more flour. Line a baking sheet (preferably without sides; a round baking stone works well. If your baking sheet only has sides, flip it over and use the back). Transfer the dough by rolling it onto your rolling pin and then unrolling it onto the prepared pan.
- Spread the ricotta mixture on top, then arrange the zucchini slices on top. Lift the edges of the dough and fold them inward over the filling, pleating as you go. Brush the beaten egg over top.
- Bake until the crust has browned, about 20–25 minutes. When done, remove the baking sheet from the oven and slide the galette off the parchment paper onto a cooling rack.
- Let cool for 10 minutes. Cut the galette into wedges and serve.
Nutrition
More Squash Recipes
- Miso Roasted Honeynut Squash
- Simple Weeknight Zucchini Pasta Sauce
- Vegan Delicata Squash Red Curry
- Delicata, Honeynut Squash and Kale Salad
- Creamy Vegan Butternut Squash Fettuccini
- Southwestern Stuffed Zucchini
- Zucchini Pasta
If you make this cheesy zucchini tart, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!