Cheesy Zucchini Galette
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.
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
- ⅔ 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
Serving: 1sliceCalories: 295kcalCarbohydrates: 17gProtein: 12gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 161mgSodium: 528mgPotassium: 227mgFiber: 2gSugar: 1gVitamin A: 772IUVitamin C: 8mgCalcium: 180mgIron: 2mg