Zucchini and Ricotta Galette

Name: Zucchini and Ricotta Galette
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American, Italian
Ingredients: 1¼ cup all-purpose flour; 1 tbsp sugar; ¼ tsp Kosher or fine sea salt; ½ cup unsalted butter, cold and cut into cubes; 3 tbsp ice water, more if needed; 1 egg yolk plus 1 tsp water for an egg wash; 1 large (about 9 ounces) zucchini, sliced into thin rounds (about ⅛-¼ inch thick), and patted dry with a paper towel; ¾ cup ricotta cheese; ½ cup grated pecorino romano cheese; 2 tbsp olive oil, divided; ¾ tbsp chopped fresh rosemary; 2 tsp lemon zest; ½ tsp Kosher or fine sea salt, plus more to taste; ½ tsp fresh ground black pepper, plus more to taste

Instructions

Prep:35minCook:40min

This Zucchini and Ricotta Galette is a showstopper for your next brunch. Lemony ricotta is topped with layers of sweet zucchini surrounded by a flaky, buttery crust. Don't let the pie dough intimidate you, galettes are so much more forgiving and so much fun to make!

Updated at: Sun, 30 Mar 2025 09:57:26 GMT