This courgette galette (aka zucchini galette) is a great way to use up all those zucchinis you have! If you’re not familiar with a galette, it’s basically a rustic pie. You make a pastry dough, but instead of putting it in a pie shell, it’s laid flat and the edges are folded around the filling. I’ve been obsessed with galettes this summer, mainly because they’re so easy, and you can turn anything into a galette!
If you’re looking for other savoury baked goods, check out my Cheddar & Jalapeno Biscuits or my Caramelized Onion & Cheese Galette.
Why you’ll love this courgette galette
- Use up those zucchinis: if you have a garden, or you know someone who has a garden, chances are you have too many zucchinis then you know what to do with at the end of August. This is a great way to use at least a couple of them!
- Make ahead: you can make the dough the day ahead of time, and even slice your zucchinis too.
What you need to make this courgette galette
This recipe seems complicated, but is really quite simple, and has only a handful of ingredients. All the ingredient quantities are in the recipe card below.
- pastry dough: flour, butter, salt, water
- zucchini – yellow and green
- pesto – either store bought or make your own. I like this Basic Pesto recipe from New York Times Cooking.
- ricotta
- lemon zest
- parmesan
- goat cheese
Substitutions
Substitutions
- Use puff pastry: don’t be intimidated by the pastry dough. It’s really easy to make! However, if you reaaallyy don’t want to make it, or you don’t have the time, I think store bought puff pastry would work instead.
Courgette Galette FAQs
A courgette galette is a rustic, free-form tart made with thinly sliced courgettes (zucchini), cheese, pesto, and a flaky pastry crust. It’s a savoury appetizer, side, or light main dish.
Serve warm or at room temperature as an appetizer, side dish, or light vegetarian main. Garnish with grated parmesan cheese and lemon zest.
This recipe uses ricotta, goat cheese and parmesan cheese
Yes! Prepare the pastry dough in advance. Assemble and bake just before serving for best texture and flavour.
Ricotta cheese and zucchinis aren’t incredibly flavourful on their own, so I like to add lemon zest, pesto, goat cheese and parmesan cheese for added flavour.
Courgette Galette (Zucchini Galette)
Ingredients
Pastry Dough
- 300 g all-purpose flour
- 3 g salt
- 150 g butter, unsalted, cold, cut into large cubes
- 75-100 g ice cold water
Filling
- 1-2 zucchinis (preferably 1 yellow & 1 green)
- ½ cup ricotta
- ¼ cup pesto
- 1 lemon, zested
- ⅓ 140g package goat cheese
- ¼ cup Parmesan, finely grated
- 1 egg
Instructions
Make your dough
- In a large bowl, add flour and salt. Add butter and use your fingers to rub it into the flour. Continue until the butter is incorporated and about pea-sized (it's okay if there are some larger chunks). Add your water, starting with 75g. Use a fork to combine. Add the remaining water, if necessary, until the dough comes together.
- Transfer the dough to a lightly floured surface, and mix just enough to form a ball. Do not knead or overwork (this isn't bread).
- Shape into a disc and wrap in plastic wrap.
- Chill for at least 1-2 hours, or overnight.
Assemble the galette
- Line a baking sheet with parchment paper and preheat oven to 400 °F
- Thinly slice the zucchinis. Either use a mandoline, or a knife. Place the sliced zucchini on paper towel and salt them. This will help them release extra moisture. Before you add them to the galette, pat them dry.
- Once the dough is chilled, transfer it to a lightly floured surface. Roll it out into a large circle or oval, until it's about 1/8" think. Gently transfer it to the baking sheet.
- In a small bowl, combine the pesto and ricotta. Spread the mixture in the centre of the dough, leaving about 1" for the crust. Add zest of 1/2 the lemon on top.
- Add the zucchini slices. Start in the middle, and add slices in a pinwheel pattern working outwards. Alternate between green and yellow slices.
- Fold the crust over the edges of the zucchinis. Brush the crust with the egg.
- Bake for 30-40 minutes or until the crust is golden brown.
- Allow the galette to cool on the hot baking sheet for about 10 minutes. Sprinkle on the parmesan cheese, zest of the remaining lemon and chunks of goat cheese.
- Slice and serve!
Nutrition
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This was delicious! I served it for my in-laws and they loved it. Will definitely make again. Thank you, Chef!
So glad you (and your in-laws) enjoyed it!