zucchini and ricotta galette

I realized this week that it has been way, way too long since I made a galette. I remember being infatuated with them when I launched this site, uh, wow, hey, did you know this site is almost four years old? When did that happen? I was absolutely not paying attention. It’s kind of like when I was hanging out with the baby yesterday evening and he up and crawled over to the coffee table and pulled himself up to standing and, whoa, when did that happen? Who taught him that? Could you unteach him that, please? Thank you.

NEW: Watch me make this on YouTube!

I digress: galettes! My galette obsession began with a wild mushroom and blue cheese galette a friend and I used to make every Christmas. It is unbelievably good, it will always be welcome, anywhere. Have you made it yet? You should. I moved onto a roasted butternut squash and caramelized onion galette the next fall and oh man, I would not kick that out of the kitchen for eating crackers. That’s how the saying goes, right? The next winter was all about Eastern Europe, with a cabbage and mushroom galette with chopped hard-boiled egg, dill and greens. I bet you didn’t know a little tart could be so filling, huh? And then, tsk-tsk, I apparently stopped making savory galettes and it’s such a shame because what each of these has in common is a crust so amazing, you will not believe it came out of your kitchen. Seriously. When I made it again yesterday and I was not sure I could tell it apart from store-bought puffed pastry. I’m not bragging, it’s a fine, fine recipe I adapted from an old Williams-Sonoma cookbook.

sliced zucchini
rolling out the dough
ready to crimp
zucchini ricotta galette

I had been looking for something that would allow zucchini and ricotta to play off each other and found it in an old Cook’s Illustrated recipe for a tart. I played around with the levels and ended up with this, a simple summer dinner or an appetizer for something more intense. Zucchini are piled high at the markets around here right now, but even if they weren’t, I think you could easily swap yellow summer squash or even eggplant (I’d cut it thinner, so it cooks faster). I’m curious to try this with tomatoes too, perhaps if you seeded them, it wouldn’t get too soggy. But mostly, and most importantly, it is perfect the way it is; it begs for a big green salad and a glass of dry white wine and frankly, so do I.

zucchini galette crust

One year ago: Mediterranean Pepper Salad
Two years ago: Zucchini Strand Spaghetti
Three years ago: Strawberry Chiffon Shortcake

Zucchini and Ricotta Galette
Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

Serves 6

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

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616 comments on zucchini and ricotta galette

  1. I just made a galette on my site, but of the sweet variety (cherry to be exact). But I will definitely try this with some of those zucchini that are growing at a frighteningly fast pace in my garden!

  2. Galettes! I just discovered the awesomeness of galettes last week when I got a hugemongous pile of greens in my CSA share. I’ll have to give this crust a try, the sour cream in the empanada recipe (which you posted years ago and I have made three or four times at the request of some very impressed friends) made it so easy to roll out, I bet this is a dream to work with, too.

    1. deb

      Adrienne — Indeed, that empanada dough is another of the Crust Greats.

      I forgot to add the (only) thing I did differently this time with the crust: the yolk glaze. It sealed the deal. The crust was already flaky but with that shiny, golden glaze, it literally became a croissant. If you click back through earlier galettes I made with this crust, you can visibly see the difference.

  3. I think this just made it onto our fourth of july weekend at the shore menu planner! The delmarva zucchini is awesome right now (I made muffins with it this weekend, so I know!) and who doesn’t love pastry crust?

  4. Eliza

    we LOVE galettes! my next galette plan involves sauteed lettuce as we have an abundance in the garden. I’m still pondering the cheeses and herbs. Mmmmm.

  5. I love the combo of summer squash, ricotta, and parmesan — iterations of that triumvirate have made their way into many summer favorites. This one is definitely added to the list!

  6. Kathy in St. Louis

    I can speak to the pie-dough-for-galette issue, as I’ve done it a couple of times — most recently, two days ago for a four-fruit galette. (I had leftover crust after making four small turnovers, so I turned the rest into a galette.)

    Anyhow, my pie crust recipe, to which I am devoted for life, is my grandmother’s recipe: for a single crust, it’s one cup flour, 1/3 cup lard, 3/4 teaspoon salt, and enough ice water to bind it. I simply rolled it slightly thicker to use for both the turnovers and the galette, and brushed them both with an egg wash for sealing and gilding the lily.

    So, when it comes to croissant-like crust versus pie dough, it’s completely subjective. Your mileage may vary.

  7. I bet oven dried tomatoes would be a nice way to go… that way you wouldn’t have all the moisture. This looks great! I always look for inventive ways to use zucchini because it is so plentiful in the summer – I’ll have to try this one for sure.

  8. call me cliche, but I’m thinking a tomato galette with thick slices of red onion, oregano and basil, thyme, olives, and hunks of mozza… *droool* Excited to try your crust recipe!!!

  9. Sending a sweet hello from Frog Hollow Farm! Wow, another delicious recipe – I love galettes and love that this is one more delicious recipe for the pounds of zucchini we’ll be getting from our garden (as well as from friends with the same prolific zucchini issues). Thanks for another wonderful post and congrats on your four years – and your baby’s new venture into the world of climbing!! Ciao, bella!

  10. Deb,
    OH MY GOODNESS! This looks absolutely delicious!

    I have 2 lbs of ricotta in my fridge because I made homemade cavatelli this weekend (I was a bit ambitious on how much I could actually make and freeze!) and I’m so excited to try this!

    I have never heard of a galette, but it sounds heavenly. I only wish the zucchini growing in my garden was ready. We’ve been having SO MUCH rain in Chicago this month, that my garden is booming with tomato plants taller than me, and my zucchini is literally taking over my tiny garden. I’m excited for August!

    I’ll have to run out and pick up a zucchini. I bet this would be good cold the next day for a picnic, too! Thanks.

  11. YUM! This looks fantastic. My mom and I were discussing what to do with her upcoming crop of zucchini, and this looks like a great summer dinner!

  12. I nearly lived off of your cabbage and mushroom galette over the winter. So pleased to see a summer option posted. Am also on a zucchini kick at the moment, so your timing is perfect. Can’t wait to try this!

    As a ricotta junkie, will I need to extend the baking time if I add a little extra?

  13. I need to try a savory galette and this looks amazing! I made my first galette recently and I was surprised at how much it impressed everyone. They’re so simple and delicious.

    1. Kitchen Witch

      So delicious! Made with a local variety of summer squash sliced thin (skipped the pre salting step). Topped with halved fresh cherry tomatoes drizzled with olive oil, a couple grinds black pepper. No ricotta, subbed cream cheese. Great jump off, thank you! Crust is awesome!

  14. Regan

    I’m wondering how I could adapt this recipe to use goat cheese instead of ricotta. First, I love goat cheese and we have a local dairy here that makes some of the best. Second, never been a fan of ricotta. I’m guessing the recipe would require quite a bit of tweaking to get it to work, and since I’m a newbie to the galette I wouldn’t even know where to start. Any advice is welcome!

  15. KCA

    Am excited to make this once my zucchini is ready! Do you think this will freeze well? We’re about to have a baby and I’m looking for good things to make up in advance…

  16. Your crust looks amazing and shiny and beautiful. I’ve never even eaten galettes before, much less made it – is it just like a sort of tart? Either way… it looks delicious. :D


  17. i lack a pastry cutter, we just started building our kitchen a little while ago and haven’t gotten specialized yet – would you recommend a food processor or a fork instead?

  18. Oh wow, that looks good. I actually just found this site this morning, and let me tell you, I am THRILLED! So many amazing recipes and ideas!
    I’ve always wanted to try a galette, but wasn’t ever brave enough. (It doesn’t look difficult… why do I need courage?) Maybe this one is the one to start with…
    And I also like Lauren’s idea for dried tomatoes. You could even get crazy and do BOTH tomatoes and zucchini for a perfect summer veggie pair :)

  19. You said, “dry glass of white wine”. Did you mean “a glass of dry white wine”?

    The concept of a wet glass of white wine amuses me, though they’re probably easy to come by.

    The galette looks amazing! I’ll have to try it, probably with the yellow squash, or a mixture of yellow squash and zucchini.

    1. Alex

      Sooooo good!! I even messed it up and forgot to move the gallette to the sheet pan before I cooked 🤦🏼‍♀️ it was still soooo good!!

  20. This looks delicious! I wish I could justify making it tonight, but I am pretty sure that 9 is too late for dinner. Do you think this could be prepped, frozen and then baked for brunch?

  21. i’m obsessed with the butternut squash & caramelized onion galette! i’ve also used the filling inside phyllo triangles, and think it would be an ideal ravioli filling. is it fall yet?

  22. I’ve never even heard of a galette before, and it looks so yummy! (Hangs head in shame) I love that Jessica from How Sweet has to hide ingredients from her husband too, I can’t let mine see the container of mustard…

  23. Kim

    This will be where the first zucchini from my garden goes…hurry, little fella (he’s about 5″ long right now, but in this part of summer they grow so fast you could almost see it, I think!).

  24. Joelle

    Huh. Mediterranean squash? I accidentally planted 2 instead of 1 and 1 yellow summer squash. And it’s impossible to find recipes for…

  25. I am still trying to get over the cabbage and mushroom galette. I made it last fall and it was amazing – that crust! I love the ricotta idea but zucchini/summer squash is on the very short list of things that I will not eat. I must think of another summer ingredient to show off here, it seems too good to pass up just because of my bad relationship with zucchini. Do you have any ideas for summer veg that would substitute well? If not I shall scour my farmer’s market for ideas once I’m off crutches.

  26. 1. Delicious!
    2. That BABY! Equally delicious.
    3. Can I express my extreme irritation with people who insist on visiting others’ blogs and correcting their typos/grammatical errors? Seriously? Did you have ten extra seconds of life just lying around that you were dying to dispose of? Sigh.

  27. Just like Epicurette, I’ve also never heard of a galette before, but my eyes know when they see something good! Kim, I’m also waiting very (im)patiently waiting for the first zucchini from my garden. My boyfriend thinks that zucchinis are yucky, but maybe he will change his mind after I try this recipe. Deb, I’ve been browsing different recipes on your site for a couple of months now, but this is my first time commenting. I totally had zucchini on my mind after working in my garden, and then I saw this recipe! Your recipes, pictures, and your wit are just spectacular.

  28. Sharon

    Did you serve this out of a pie tin? Your serving platter looks like it has a lip of sorts, but the instructions are for a free-form galette.

    1. deb

      Sharon — No. I have some cheap metal 12-inch round pans I use for pizzas (you can see bits of them here and here) and catching drips on pies and tarts. The baking sheets that fit in my 2/3-sized oven aren’t a full 12 inches wide on the inside so I use these instead.

  29. oh I just had a moment staring at the crust in that last pic–I swear I could taste it.
    I’m gonna go find the mushroom and bleu cheese recipe first.

    I just might have to caramelize some onions for it…

  30. Barbara in N. FL

    I’m salivating as look at this beautiful tart. I love this vegetable. Could easily eat it every other day. And love ricotta so what could be more perfect? Will be trying this soon. Not enough butter on hand today. Thanks, Deb!

  31. Susan

    Oh, how timely this recipe! My very dearest planted not one or two zucchini plants, but three..And three yellow squash plants, all at the same time. I am having an acute attack of the squash right now. I am getting about 6-8 a day and the season has only begun. Neighbors are beginning to look me over with thin clamped lips and narrowed eyes to see if I’m bearing gifts. They’ve even posted “keep out” signs! Maybe if I bring them this?

  32. Oh yum! I adore galettes! A brief glance back at my blog recently made me realize that I’ve been on a galette/tart kick for a while now, and need to switch gears. But I’ve never met a galette I didn’t like, and ricotta-anything is also a favorite. I bet yours would also be good subbing mint for the basil. Oh, and about those tomatoes? When I made my tomato-ricotta galette, I simply laid the tomato slices out on paper towels to absorb some liquid and it worked great! (I’m all for the easiest way to get things done.) I need to go check out that mushroom and blue cheese recipe now . . . right after I finish drooling over those baby legs, that is!

  33. Where was this recipe two days ago? My mother bought a pound of ricotta cheese with no purpose in mind! We ended up making lasagna, but this looks good too. :) Cooking Light recently published a great ricotta tart recipe as well.

  34. Jen

    Oh yes, the zucchini are piled sky high here too! I made a recipe this week using zucchini myself, but mine was definitely a post-dinner zucchini rather than a before-during-or-instead-of dinner recipe like yours! Cheers to that white wine. I need it too!

  35. I love the combo of zucchini and ricotta, I just recently did summer squash and ricotta on a grilled pizza, and it killed. So Im excited to give this a shot. Ive been reading alot about galettes lately and I was torn because my regular pie crust didn’t seem to fit the bill.Thanks for the tips!

  36. Sharon

    I’m going to make the dough today, and top the ricotta with ssome gorgeous leeks I got on Sunday at the farmer’s market. To make it even better, I just made ricotta for the first time. So excited!

  37. Katrina

    How funny! Just Sunday I came to this site thinking, surely she’ll have a zucchini tart or galette I can make. This definitely looks better than the recipe I found. Thank the lord galette night is Saturday!

  38. linda

    great new recipe for me…we love galettes & i make savory g’s all the time using a dough w/cornmeal but am eager to try this one (thanks for the tip on freezing the flour!!).

    photo #4: appears that the dough/zucchini are in a pie pan… (am i wrong or is this for the sake of artful photography)?

  39. I attempted a Galette once; and it looked nothing like this. My dog wouldn’t even eat it. I’m making this one; fingers crossed it looks as tasty as yours!

  40. Sarah Wick

    YES! Another galette! We love the other galettes you’ve posted on here at SK, and have made them many-a-time. Looking forward to another… Thanks!

  41. sarahB

    I think I’ll make a stop by my local farmers market and pick up some zuchinni. I think I may add sub lemon zest instead of basil, as my kids are SICK of fresh basil *How can you be sick of basil? I blame their Daddy!*

  42. Sai

    How funny, I had just picked up nectarines to make your nectarine galette recipe this week. (My first baking experience that didn’t come out of a Pillsbury roll.) The recipe for that crust is a bit different–as I recall, no sour cream or lemon. Would you recommend subbing this crust recipe even in a sweet galette? Or sticking with the original?

    [BTW I’m a first-time commenter so I’ll say, Deb, I really appreciate your work on this site! It’s made me a much more adventurous cook and, oh yeah, girl you are hilarious.]

  43. Frances

    Your butternut squash and caramelized onion gallette was one of the best things I ever made. I am looking forward to trying this. Do you think marscapone could be substituted for the ricotta?

    1. deb

      Frances — It seems like it could be, but I can’t be certain not having tried it. My concern is how runny it would be once it is baked, and if it would make too soft of a filling.

      Linda — Not a pie pan. In comment #54 I mentioned that I was using a round, thin pizza pan (with a slight rim) as my baking sheet.

  44. Laura

    I love your galette dough recipe also! It’s the only fail-safe dough recipe in my arsenal and has yet to disappoint. I’m planning to make your sour cherry slab pie for a 4th ofJuly BBQ, do you think I could use the galette dough instead of a traditional pate brisee?

  45. Charlotte

    Here I was thinking I needed to plan a lunch on our holiday Thursday and you post this lovely recipe – done! And I’m green (!) with envy over areas that already have zucchini – when mine have just, just this yesterday started to flower. I shall find some and make this. And that Jacob is just the cutest! Those chubby legs are just so nummy. And oh Deb – the fun is just beginning. My 4 yr old is now leaping from chairs and sofas across the room like a leaping spider – landing a mere breath away from the wall – just because he can.

  46. Elisabeth

    I’d love to make this tomorrow night. Do you think it would be alright to make the dough a day ahead of time and let it sit in the fridge?

  47. deb

    Did I get zucchini early? It’s been at the market for a few weeks so I didn’t think anything of it. Could it be hothouse? I didn’t see a sign that said it.

    Elisabeth — Can definitely make the dough a day ahead of time.

  48. kris

    Made vegetable lasagna the other day and have some zucchini and ricotta left over! Now there won’t be any leftovers after tonight. Woo hoo!

  49. joanser

    You have no idea how much I look forward to every single posting. Delicious, delightful, humorous, and with a baby, to boot. Thanks, Deb. Keep ’em coming! I read them all. (and make some, too!)

  50. Another item with a crust! I hate making crust and the last few recipes have increased my fear/panic over crust. I’d rather use my zucchini/squash in another way, at least until I get sick of them! Maybe later this summer I’ll conquer my fear. I’m so adverse I chose to make a crumble out of my fresh sour cherries than risk ruining them with crust. I really wanted to try the slab pie, too- but couldn’t bring myself to potentially ruin my $6 a quart gems…

  51. Amanda

    In the filling instructions, towards the end of the paragraph, you say “1 teaspoon” … but of what? Salt? Thanks for clearing this up.

  52. Kim in MD

    This galette is gorgeous! Amanda is right- the filling directions are missing an ingredient…”1 tsp of ?” basil?

    On another note- I am SO EXCITED that you are writing a cookbook, Deb! What a fantastic opportunity! I guess we will be seeing you soon on the morning shows and talk shows, too! (like Ree and Jaden)! How fun! Congratulations! :-)

    1. deb

      Marianne — I shoot right on my kitchen counter. I have no studio set up, lights or anything. I use one lens and a window for light. I’m not fancy. :)

      Ryan — They look like this, a bunch of blades that cut up butter so you can disperse it in flour. They yield the flakiest pie doughs, so I advise getting one if you like to make pies and pastries.

  53. Ryan J.

    I don’t do a lot of baking, but with our garden hosting some rather prolific squash plants this summer, this recipes is all the more reason to start.

    Just one question, what’s a pastry blender? Thanks!

  54. Nikki

    Looks delicious! For a more savory version, I’d like to try replacing the ricotta with a gruyerre-based filling and adding a good dose of thyme instead of basil. I’m wondering how Ina Garten’s recipe for Vegetable Tian from her Barefoot in Paris cookbook would work if baked right on top of this lovely-looking crust…

  55. Sarah

    Delicious! Even my 12 month old son loved it. I substituted cream cheese for the ricotta (because I didn’t have any) and added an egg to the cheese mixture. Sooooo good!

  56. Amanda

    I must try this. Now just to convince my husband he likes ricotta (which he is quite confident he does not!).

    As for the crawling and standing and climbing kid, this is the stage where friends of ours recommended a velcro suit and velcro floors. We didn’t do it and we lived through it though and have a walking, running, jumping, still falls down and gets back up three year old. You’ll make it through!

  57. Stacey

    In the filling directions, when you say “and 1 teaspoon over the garlicky olive oil…” did you perhaps mean to say “of the” instead of “over”?

  58. Debbie W.

    You are so right! This is the best crust ever! I can hardly wait to try it with this filling. Kitchen, here I come!!

  59. hee hee the way I heard the saying was “he’s someone I would not kick out of bed for eating crackers” also I did make this recipe [from Cook’s Illustrated]with heirloom tomatoes and it was fabulous! As far as babies go, all I can say is DO NOT BLINK!

  60. Sam Bernstein

    Yum! The fillings are so versitile, which is awesome! Also, that crust looks so amazing. I see how it is like a puff pastry dough! Brava!!!

  61. Kim

    I just have to tell you, I tested your galette 5 minutes ago (I made a couple of changes) and it is sooooooooooo gooooodddd!!!! The dought is perfect!

  62. Sharon

    mmmm…this was seriously good. My only complaint was that the crust was a bit thick in the folded over part. Did you roll the dough larger than 12″ accross, then fold over? The instructions call for a 12″ round, but your finished product fits on a 12″ pan. Clarify, please?

    1. deb

      Sharon — Mine is possibly a smidgen larger than 12″. I cut it right but it stretched when I transferred it; it’s a soft dough.

      Georgia — I was thinking, in hindsight, that you probably could up the zucchini too.

      Nicole — We just had leftovers. It’s not soggy. I mean, it’s not as flaky and light but it doesn’t get soggy.

  63. Sarah

    Just made this tonight. It didn’t look as beautiful yours but man was it good. I did increase the filling a bit and it still fell, so maybe you need eggs or something, but I wouldn’t risk it just for the sake of appearance. I am going to 2 July 4 parties and will make one for each. One thought, how about putting the basil in with the garlic and olive oil?

  64. oh goodness. i made this tonight – ran to the store to get the necessary dairy products and produce. this was DELICIOUS! i was a bit worried about the dough, i didn’t want to overwork it and it wasn’t coming together well, so i just wrapped it in plastic. after taking it out it still wasn’t quite coming together, was sticky, and after i attempted rolling it, i was about to give up! it was sticking to the rolling pin and the cutting board. added more flour and split it in two pieces. worked like a charm! ended up with two galettes and only a quarter of the recipe left over – with only two eaters. to be fair it was nearly 8 pm that we ate, and we ate lunch at 11:30! a salad would be a good pairing to help it go further though, hehe. i used 3x the amount of garlic, because i freakin love garlic, and mixed it all into the cheese mixture. absolutely delicious. my boyfriend is now a fan of your blog after 5 successful recipes and asks me when you post new things!

    1. I had the same issue with stickiness. I even put a lot of flour on the board, rolled out nicely then the entire thing was stuck to the board. It took a few attempts, adding flour and weirdly piecing it together on the pan, but eventually got it. Made this a few times. Soooo delicious, but maybe I need to roll out on parchment to move it to the pan. So so wet.

  65. Mara

    Thanks for the inspiration! I made this tonight and decided to throw caution to the wind and add in tomatoes (seeded, cut thin, pressed between some paper towels) and some thinly sliced red onion. It was heaven. Honestly, the most delicious thing I’ve made in months. I was wary of having a 400 degree oven on during a 90 degree day, but this was totally worth it. Thanks for the inspiration! You’ve given me so many of my go-to recipes, this is now added to all the rest. Cheers!

  66. Su

    This looks divine. It’s impossible to get sourcream where I live; could yoghurt pose as a substitute or would you suggest something else?

    1. deb

      Su — I’d try yogurt but either a very thick creamy one like a Greek yogurt or let a regular one drain over a paper towel or coffee filter until it is thick like Greek yogurt. You might need a tablespoon less water.

  67. Sarah G.

    Perhaps we are vibrating on the same frequency… I made my first galette this weekend, using your pastry recipe, and for the filling… new potatoes, blue cheese, rosemary and thyme, inspired by your tart from last week. Yes, it was heavy. Yes, I probably violated all that is good and holy about galettes by stacking the potatoes way too high. BUT! It was delicious, and I am now a convert to the pastry world, looking forward to figuring what else to pair with this delightful dough. Next stop, obviously, will be zucchini and ricotta! Thanks for the steady stream of ideas and for sharing these recipes and thoughts with us.

  68. jai in the UK

    This looks good, I will like to try this over the weekend, I might add a bit of italian taleggio cheese, I love courgettes.

  69. Petro in South Africa

    I can recommend another very fast and glorious recipe for zuccini – grate on large side of grater, stir fry, rasp some nutmeg over, salt + pepper, add a dash of cream. Cook another minute and enjoy! My hubby who has a dislike in anything remotely pumpkinish even likes this.

    Only problem with following your blog – being in the southern hemisphere, I have a couple of months to wait before I can cook the dishes with in-season veggies.

  70. Lisa

    Made this last night–excellent! I love the idea of serving it as an appetizer (though I thoroughly enjoyed it as part of a meal). I somehow managed to bake it on my pizza stone, though it was tricky with a butter dough. Crisped up beautifully! Infinitely adaptable, too–I was dying to incorporate swiss chard somehow!

  71. Jen-

    Oh ya! This looks awesome. The tomato idea you have sounds even more wonderful! If I need tomatoes to not be ‘wet’ but still have pretty shape (thus don’t want to squeeze them to heck) I lay them out on a cutting board in slices and cover them with kosher salt. It seems to bring out all the juice, flavors nicely and then they can be less juicy/messy/gooey for my recipe.

    Congrats on 4 years! Amazing.

  72. Leslie

    I made it last night with summer squash and onions; halved the recipe since there were only two of us eating and it was fabulous! Highly recommend the recipe.

  73. so, i have been known to store butter in the freezer (when i come across a 2 pounds for $3 sale at my local supermarket) and have often wondered if crusts would be happier and colder and require less rest time if i used a frozen stick of butter rather than one from the fridge.


    1. deb

      Cindy — Actually, the original version of this recipe had you freeze the butter before using it, so go for it. I found it too annoying to cut in frozen butter, but yes, it will always buy you more “cold” time with your dough, which, if your kitchen is as warm as mine is, is a great thing in the summer.

  74. Maggie

    While the galette looks delicious, I’m just here to comment on what’s even more delicious: that baby! You do realize that Jacob is one of the cutest, if not THE cutest, baby boy on all of the Internet? He is perfect. Perfectly adorable. Perfectly squeezable. His hair! His thighs! His smile!
    (And I have two of my own, so I know cute babies. But he is something else.)

  75. I made this last night (with goat cheese because it’s what I had) and it was DELICIOUS! Thanks for giving me a great start to summer cooking with the first zucchinis from my garden this season :)

  76. After making an onion tart for a Memorial Day BBQ, I realized that I needed more savory galettes in my life. Now, I have four to explore and a new pastry to experiment with. Thanks so much for showing me that zucchini can get ever more interesting

  77. Cristina

    I’ve made a few other of your galettes before and made this one last night (delicious by the way!) but I always have the same issue – smoking. When it bakes, it looks like there is a little bit of moisture that pools around the edges and makes a whole lot of smoke. Its the butter, I’m assuming? The crust always turns out beautifully and bakes up well, but I haven’t been able to bake this without the setting the fire alarm off! Please advise what I am doing wrong….

  78. ANCHOR-HOCKING 3-BOWL SET ALERT: After months of searching, I’d given up on finding your lovely mixing bowl set anywhere within a 100-kilometer range of my Canadian city. Didn’t want to pay US shipping and customs through Amazon, though it was tempting. Yesterday while browsing through the wares offered at a Paderno factory sale, what should I find among the bins of pots and pans and pastry cutters and cheese graters and tea towels and yellow-enamel colanders and so on, but THE 3-BOWL SET! For $18.99 (Cdn)!!! I suppose it’s possible that the Paderno shops also carry the bowls, but this unexpected discovery was ‘way more fun, and probably cost a lot less. Needless to say, I will christen the set with your yummy-looking galette recipe.

  79. Kelly

    I have vowed that I will try my hand at pastry before I turn 40…so I have just months to get over my pastry fear and try it! Why am I so afraid of pastry dough? Maybe this one will be my inspiration. And, btw, it always seems that kids learn new skills/tricks in the blink of an eye….we moved into our new house w/ an upstairs/downstairs (from an apartment) and I couldn’t find our then 8mo daughter. My heart started to race as I looked for her behind the couch etc. Then, I heard her giggle from upstairs. Who knew she knew how to climb upstairs? Thanks, as usual, for the great site.

  80. Katy

    this is quite fortuitous as i just bought the most ginormous zucchini i have ever seen with the intention of making something great. i think this may be that “something great”. gracias!!

  81. NicM

    Just wanted to say your Ginger Fried Rice recipe has resulted in fried rice being cooked at least once a week now! It’s been a great way to use up all the leftover bits of veg from the week and it’s quicker then ordering delivery.

  82. Laura

    Made this last night. It was fabulous. Thanks for the recipe. The leftovers didn’t last long, but kept well in the fridge.

  83. Beautiful. I live in Switzerland and had bought some “blätterteig” or puff pastry a few days ago and was needing to use it. This made it the easy as I could just unroll it, parchment included and put it onto the oven pan. Also used a mandolin for fast beautiful zucchini slices. Substituted feta for mozzarella and added more garlic – turned out great and so easy! The tanginess of of the feta worked really well. Family loved it (even tho they don’t love zucchini – salting it got rid of all the bitterness). Thanks for another inspiration!

  84. Marinda

    Made this with yellow squash and it was wonderful, both hot and at room temp. Crust was amazing, I put 1/4 whole wheat pastry flour in and it was wonderful. Truly a lovely summer dish, delightful to all the senses!

  85. jenny

    i made this tonight and it’s stupendous–my children loved it. i even assembled it several hours ahead of time, put in in my fridge on a pizza peel on parchment, and then baked it, cold, on a pizza stone. it’s great. so to whomever asked many comments up about freezing it unbaked, no problem. and yet, to betsy–it seemed a lot like my grandmother’s rugelach dough, which is made with cottage cheese, not cream cheese as is more standard.

  86. Katie

    Just made this with summer squash – it is fabulous! Next time I will use more veggie, there was a bit much in comparison with the cheese for me. Yummy! :)

  87. Made this for dinner tonight with the zucchini I got in my CSA today. So incredibly good. I made the whole dough recipe, and used about 3/4 for the galette, and used the rest to wrap around some left over pulled pork. The galette will be a regular star in my kitchen this summer!

  88. sarahB

    Oh my this was so good! I commented earlier that I was going to sub lemon zest for the basil, and it was AMAZING. I added the zest of 1/2 lemon in the cheese mixture, then grated just a touch more onto the top when it came out of the oven. It was so refreshing and light, despite all of the butter and cheese. Easily the best thing I’ve made all season!

  89. Debby

    How on earth do you cook in this weather?! I’d love to make this, but it just might have to wait, because I hate turning on the oven right now.

    Oh, very cute baby by the way!

  90. Natalie

    Haha, thank you for posting this! I felt so pseudo-honored when I came to the site and saw a zucchini galette. Can’t wait to try my zucchini version again with salting, instead of sauteeing, first.
    BTW, Emeril has a tomato version on the food network site that looks good. He salts the tomatoes first to avoid the sogginess.

  91. I had issues with this crust being extremely sticky. I have never made a galette so it may be my technique. It cooked fine and tastes good, but it did not want to cooperate. It actually tore when I moved it. Thoughts? Advice? What did I do wrong?

    1. deb

      AnneMarie — It’s a very soft dough. A lot of flour and keeping it very cold will help, especially in the summer when the outside warmth seems to seep into doughs, even in an a/c-ed kitchen. Although it’s after the fact, you might appreciate my pie dough rolling tips for next time. In short: keep it floured, keep it loose from the counter and if it becomes difficult, put it back in the fridge for 10 or the freezer for 3 minutes.

  92. You didn’t get zucchini early…they are very plentiful here in MO and have been for weeks as well! ;) I suppose it just depends on the climate..we’ve had an unusually hot June and had a wet May…so I think harvest for certain things may have moved up a bit. I am definitely making this! I’ve been sharing theh recipe (linking to your site) with friends…I have so many friends and family with gardens- it helps to have yummy ways to prepare the bounty! Thanks–

  93. Lara

    Made it tonight! It was a hit. The crust should be about 14 inches, and I broiled it slightly to get a good color. Thanks!

  94. Allison

    I’ve made this two nights in a row for different friends and both time it was fabulous. The first night was perfect, tonight I added a splash of balsamic to the ricotta and had more zucchini. While the balsamic added a great flavor, too much zucchini made for a slightly wetter galette. Still delicious, but a bit softer. Definitely a recipe I will incorporate into every day life!

    And the child…equally delicious!

  95. Jean

    this turned out great! my crust was not nearly as gorgeous, but it was still great!

    also, the crust (at least how mine came out) struck me as a good base for cheese straws…i’m wondering if i make a batch and a half if that will work for delicious breadsticky goodness?

  96. What a beautiful way to use all of that zucchini that is about to explode into my garden. Simple, rustic, and tasty!

    I remember having that same feeling when my kids starting pulling themselves up on furniture. One of my friends joked that I should push them down with my foot each time. You thought your little one was busy before – the fun has only just begun.

  97. Ariella

    Looks terrific, Deb! I am going to make this tonight with two CSA zucchinis languishing in my fridge. I also have some rainbow chard (also from the CSA) in there… I may try to incorporate the chard somehow. If I do, I will let you know!

  98. Yum! I went right home last night and made this for my dinner party. It came together so easily! One mod I made was to add fresh dill to the ricotta mixture, and it was delicious. I actually got up and made it again this morning before work so I could share it with the other foodies in my office. Great find, Deb!

  99. I made this galette for dinner last night and it turned out fantastic! I went with your idea and upped the amount of cheese, especially the Parmesan and ricotta, plus added an egg to the cheese mixture. It puffed up beautifully with no deflation-factor that I could detect. I also added an extra garlic clove but that’s just a matter of personal taste. :) Thanks for the great recipe!

  100. Jen

    Made this last night but use whole wheat flour instead, light sour cream and part skim ricotta. I almost doubled the cheese mixture as well. Can I say amazing? Sooo good. Having it right now for lunch and it reheated nicely!

  101. Jiffy

    Every time I check back for a new post, I see this again and am tempted to run right to the store. Then, I must remind myself that with today’s economy and both of us being jobless, the zucchini plants in the garden are a necessity, and I need to wait for them. I CAN’T WAIT! Next year, I’m starting them in February!!!
    I am wondering if there is any way I can make this in the toaster oven. It is currently 105 degrees here in southern Nevada, and the oven is my enemy!

  102. this is the funniest: “Shingle the zucchini attractively on top of the ricotta in concentric circles”

    Deb, if you were a single kitchen method, it would be shingling attractively in concentric circles. This is beautiful. Can’t wait to make it! (mine won’t be as cute).

  103. Kristin

    I subbed goat cheese for the ricotta and fat free yogurt for the sourcream and made this last night. It was AMAZING! Can’t wait to try the other versions you suggested :-)

  104. I’m a longtime reader of your blog, and I should tell you that this galette dough recipe is a staple in my kitchen. I am not a fan of rolling out dough but this one is literally like silk- it rarely tears and stretches so evenly when you roll it…I put some powdered sugar in it for sweet recipes and use it as is for savory. Like you, I am sort of obsessed with galettes…or pretty much anything on pastry and pie-shaped!

  105. Your baby is crawling! Whoa. That brings back memories of all KINDS of adventures with my kids that I won’t even get into… ;) You’re in for a fun time. I distinctly remember that the period between six months and about one year old was a time of big changes for each of my kids – crawling, toddling, talking. It’s a hoot! Enjoy every moment, it goes by in the blink of an eye. :)

  106. I just made this, though I had to use yellow squash as I have a HUGE bag of it from the in-laws garden…it was divine. I can’t describe how yummy it was! Well, I can…but you know. The crust made it, really. The crust has this lovely, flakey texture but it’s the flavor! The tangy flavor that comes from the addition of the s.cream/lemon juice mixture—it comes through in this lovely tanginess that pairs so well with the rich creamy filling. *sigh* can’t say enough about it! I took a picture of it, it was so lovely with the basil strewn across the top. My hubs said he couldn’t believe I’d made it…that it looked like it had to have come from somewhere, like some sort of bakery! :) Thank you for yet another fantastic meal inspiration! Ciao—Adie in Missouri.

  107. caffeinated

    Made it for dinner last night and the husband absolutely loved it! I crushed some fennel seeds with my mortar and pestle and sprinkled it on crust to give it a subtle spice. Again, your recipes rock!

  108. Hannah

    I made this for dinner last night and it turned out great. I had low expectations, as I am a notoriously bad pastry maker. But this crust was so easy to make and was unbelievably flaky and delicious. This recipe is going to be on heavy repeat this summer. I have yet to be disappointed with any of your recipes, Deb. Thank you for the wonderful site and for inspiring me to try doing new things.

  109. Jenn

    I made this for dinner last night and it turned out great. I added lemon zest to the filling and it really added to the flavor. My 20 month old son loved it!!! Whatever I can do to get him to eat his veggies.

  110. I just made this and you were right…the crust is unbelievable. I used goat cheese instead of ricotta and replaced the zucchini with eggplant, squash, and tomatoes. I salted the tomatoes to pull out the juices…the gallette wasn’t too moist. The crust recipe is a keeper! I can’t wait to try out different flavor combinations. My husband loved it…he said I was amazing. Thanks.

  111. Mo

    Just made this for a late lunch today, with the giant pattypan squash that have been showing up in my CSA box lately. I was worried that the extra moisture in the fresh mozz balls I used would make this soggy, but it turned out great – I expected to like this, but it really rose above my expectations!

  112. idil

    i LOVE zucchini and as soon as i read this i went to the supermarket and bought the ingredients to make it for dinner. it was easy to make and super delicious! i sprinkled some selfmade lemon salt (sea salt crushed with lemon zest) over it and think i will try rosemary instead of basil next time as i love already the zucchini-rosemary(-lemon) combination for pasta. thank you for another great recipe!

  113. Lorri

    Wowzers! A perfect Saturday lunch. Like a few others, I substituted cream cheese for ricotta but am excited to try it with ricotta next time. I had never made a galette before and am glad to have started with this winner.

  114. Carrie

    My husband made this today for brunch with friends, and it was perfect, paired with an arugula, beet & carrot salad – and your lemon bar recipe for dessert. The crust was fabulous — we are looking forward to trying other fillings (sky’s the limit!).

  115. have one baking in the oven right now and it looks beautiful!!! Hope it tastes as good as it looks!!! hurray for summer and thanks for this recipe!!!oooo la la!

  116. Thea

    Just made this for dinner–WOW! I even froze the flour…had never heard of doing that. Thank you for the wonderful recipe :-)

  117. Jessica

    I have been a lurker – I’ve been inspired by many recipes on your site but never commented. However, having just finished this particular dish as you wrote it (with a mixed green salad dressed with lemon vinaigrette), I felt compelled to chime in. This was absolutely wonderful! I LOVED the crust – the recipe yielded something incredibly flaky and tender – everything I could have hoped for. Until today, I’ve never made any sort of pastry dough so I was naturally a bit nervous. Thank you for such a wonderful recipe, and helping me learn that pastry is not nearly as scary as it seems!

  118. Charlotte

    I agree with Jessica…my first attempt at pastry dough and I was thrilled with the results. So were my 20 month old and my husband. I used oregano instead of basil (a shopping error!) but it was still wonderful. We had your lamb also with a green salad. Thank you!!

  119. medinalakegirl

    I made this tonight as an appetizer, but it was so good that it ended up being our dinner. We preferred it warm over hot out of the oven; no, we couldn’t wait, but I recommend waiting because more of the flavors come out as it cools. Unfortunately we didn’t have any fresh basil which would have been perfect. My husband, though he really liked it, said he would like it again with some sharper cheese — feta was his suggestion. I’ll definitely be making this again; will probably try it once with feta and then once with the roasted tomatoes from this Tasty Kitchen recipe, though I’ll need to figure out how to adjust the olive oil:

    I love, love, love that roasted tomato recipe and think this would be an excellent variation. Thanks, Deb!

  120. I took the galette to a potluck dinner tonight. It was so good, I made lots of referrals to your blog. Because I only got a taste (a 1/12th wedge!), I’m making it again tomorrow. I’ll keep the same cheese filling (I have all the ingredients in the house now), but I’ll change up the veggie topping a little to add some squash to the zucchini.
    I think a leftover wedge will make a terrific breakfast with a poached egg.

  121. I have just recently discovered galettes and made one from turnip greens that I seem to have an abundance of this year. It was so good and my husband had no clue until I told him! (He would not have eaten them willingly) I love all the ideas of fillings! Thanks!!

  122. Nadine

    I just ate a slice of this and this will defintely become a staple! Perfect for dinner, for a picnic or a potluck.
    I tried the grating the butter trick with the grating disc of my food processor but found the process quite messy because the butter got stuck everywhere and back together even though it was frozen. I will use the pastry cutter next time or grate it by hand. But the dough really was great to work with and it is super flaky. I used some leftover egg white for the glaze and it browned beautifully.
    Now I have to try all your other galette recipes!

  123. kim

    I was convinced this was going to fail miserably by the time I put it into my oven… the dough was a nightmare to work with for me, even though I did all the cooling/freezing steps + extra time to compensate for the heat wave we’ve been going through. Still it was verrry sticky, I couldn’t roll and had to schmear (there’s no other word to describe this) out the dough. I didn’t know what I’d done wrong, so I figured I must have messed up the conversions somewhere (I can only work in grams & mls so need to use google a lot when doing your recipes…)
    But when it came out of my oven it looked good, and then when I cut myself a piece – flake heaven!!! I’m so impressed, this dough is better than anything I can buy in the store here. I’ll totally make and schmear this again for my parents’ anual family bbq to impress my aunts :) Thanks Deb!
    P.S. I was in the north of France last month, they served galettes but these where savoury filled pancakes.

  124. Gretchen

    I just made this today, and it is yummy! I was afraid my zucchini rounds were too fat, but they worked out fine. I took up the comment suggestion of a bit of lemon zest, and it worked very well – an excellent addition. I also added oregano, because I like it with zucchini, and sundried tomatoes. The oregano was fine (added into the ricotta mixture, maybe 1/2 tsp – I didn’t measure), but the sundried tomatoes were less successful, woven into the zucchini; the top edges burned and had to be snipped off. I would julienne them and put them under the zucc, or dice/mince and add to the ricotta. Also, my dough was incredibly soft! (Yes, I followed the “chill everything at all stages” directions.) Thank goodness I rolled it out between sheets of floured wax paper, or I wouldn’t have been able to salvage it. Even with multiple trips back to the fridge, it was reluctant to come off the wax paper. But for all its delicacy, it’s a delicious crust. Thanks for this one!

  125. Me_inChicago

    Just took this galette out of the oven and it looks fantastic! We are taking it to a July 4th party, so hopefully it will be a hit.
    I will say that I was a little concerned about the dough. Before I put it into the fridge, it seems like a big sloppy mess. I put it in the fridge for about an hour and then also put it in the freezer for about 20 minutes. Even after I put it all together, the dough looked not-so-good. Thankfully, everything seemed to melt into doughy heaven in the oven. Looking forward to trying it this evening :) Thanks again for all of the fabulous recipes.
    PS. Almost forgot to add that I also made the rustic rhubarb tarts for the party. They don’t look as pretty as yours, but I did taste one and it was fab!

  126. Sarah

    Made this and loved it. Even my husband – who is a bit tired of zucchini – happily ate it up. Instead of shredded mozzarella, I layered on fresh mozzarella I had on hand to use up. I think the pastry wasn’t as flaky because of it, but it was still tasty as ever. I am going to try it with eggplant once our garden tomatoes come in. I have a fabulous roasted tomato sauce that will be wonderful for dipping. Thanks so much!

  127. paisleyapron

    What a great recipe! You must have known that my picking basket has been full of zucchini! I made this today for a late lunch and it turned out fantastic. For any readers who are interested, I made my crust gluten-free and it still was flaky and golden brown, not exactly like a croissant, but still had great pastry texture and taste. Here’s what I did: I made a flour mixture using 1/2 c white rice flour, 1/2 cup brown rice four, 1/2 cup millet flour, 1/4 cup tapioca flour, 1/4 cup corn starch, and 1 tsp xanthan gum. I then measured out the 1 and 1/4 cup of “flour” needed for the recipe and proceeded to make it as stated. I rolled the dough out between two sheets of parchment paper, using the extra flour mixture. I am thinking of making this with dried tomatoes and herbs from the garden in the ricotta mixture. YUM.

  128. Pam

    Holy cow. This recipe is amazing! I can’t wait to make it again! We have so much zucchini in our garden I think I’ll be bringing this dish to every party for the rest of the summer, and I think I’ll be fighting for a piece every time.

  129. Nic

    First, let me just say that I am am severely crust challenged. I have avoided making anything crust-related for as long as I’ve been cooking. My Mom, of course, is a pro. We could (and did) stand side-by-side, measuring, mixing and rolling out the exact same ingredients; hers were perfection and mine crap.

    I decided a couple weeks ago that I was going to get over it and just learn how to do it. I have plenty of family and friends who are more than willing to eat my experiments. I chose this recipe for my first official “try”.

    OMG, it turned out perfectly. Better than perfect! It is so flaky and tender. And it is a perfect bed for the luscious cheese and zucchini. Thanks so much for sharing this recipe. And for inspiring me. I’m feeling so spunky that I am even ready to try a pie crust using your recipe. I-still-can’t-believe-I-freakin’-did-it! <3

  130. secret sister

    Love the recipe! I can handle most of the filling steps, but I don’t have the skills or the equipment to do anything as nice as your galette crust. I saw a tomato tart recipe in a magazine though, and they suggested using a package of roll-out phyllo dough for the tart crust. The instructions just said to stab the dough all over with a fork to prevent it form puffing too much in the oven.

    What do you think? Could I use that same trick for your galette or am I missing the mark there?

  131. Just stumbled across your site looking for a stout cake, and I think I’m in love with you! :) Definitely making this gallette with eggplant from the garden, and making the stout cake with local coffee stout for a birthday tonite!
    love from asheville, nc

  132. Deb E

    This recipe was absolutely fabulous. I increased the cheese mixture by approximately 30%, and that lovely, slightly nutty zucchini flavor still came through. Who knew zucchini could taste so good!

    I also scored a Big Win over the rolling-out-pastry-in-a-hot-kitchen problem. My North Carolina kitchen seldom goes below 80 degrees in summer, pastry dough was becoming a major contributor to the gray hair population. Stressing over the warm countertop issue yesterday morning, I had one of those “duh” moments: cool it down with a couple bags of ice! So about an hour before I rolled out the pastry for this galette, I partially filled 2 2-gallon zip lock freezer bags with ice and laid them on my Silestone counter. Not only did the countertop get as cold as the inside of my fridge, but it stayed that way for something like 3 solid hours! There was also a lovely film of condensate for gluing down 2 sheets of saran wrap. The butter in the pastry stayed mightily cold, the dough didn’t stick (I had also chilled my rolling pin), and it transferred beautifully to the tart pan in all its thin-rolled glory. Praise be to the Pastry Gods!

    This chilling technique works best with high thermal conductivity materials such as metal, granite and engineered stone (Silestone), but should be better than nothing on things like wood and Corian. Hope this helps others living in warm climes!

  133. Sarah

    I made a potato and blue cheese and a cheddar and tomato adaptation of this on the weekend and they were delicious! The crust is absolutely amazing.

  134. Denise

    This looks delicious and I look forward to trying it as soon as this heat breaks!
    You mention a tomato galette. I have a standby tomato and onion tarte that uses a layer of carmelized onions, a layer of gruyere cheese and then a layer of thin wedge-sliced red and yellow plum tomatoes on top. Alternating in color in concentric circles for a round tarte or in stripes for a rectangular tarte. After it is baked you decorate with slivers of nicoise olives. I would think that this could be easily converted to a galette. To address your question: the tomatoes essentially roast in the oven and are not wet at all.

  135. Melissa

    I have also been a lurker for a little while now..I have made several of your recipes and they have all been fabulous! Your pictures and step by step instructions are to be commended! I made the bagels a couple weeks ago and they came out just like your pictures! I made this recipe late last week and was so floored by it, I had to try a different filling. I had leftover ricotta and sour cream so why not! I did everything the same, but I used spinach and mushrooms in place of the zucchini. Right before I put it in the oven, I spinkled a bit of gorgonzola on top. It was so good, my father can’t stop talking about it! I used frozen spinach, wrung it out in a towel, and pre-cooked the mushrooms just for a minute to get them started. Thank you so much for all your wonderful recipes and comments. I look forward to checking out all the new recipes to come!

  136. Rupi D.

    This recipe is great…I made it twice this weekend, adding a little fresh thyme and chives to the cheese, and it turned out just like your picture! It’s the first time I ever made pastry and it was great w/ your instructions. Thanks for the recipe, I’ll use the pastry for so many things.

  137. Marta

    As if Deb’s recommendation is not enough, I will add mine — this crust is RIDICULOUSLY AWESOME. Capslock awesome. And with plenty of flour on the counter and on the pin, it rolled out perfectly for me (an unusual event).

    As for the whole galette…well, I’m just sorry I had to share it. A couple of notes: I would either take Deb’s advice on the parchment paper, or be more careful with the yolk mixture next time. Mine dribbled down the sides and sort of glued the whole thing to the baking sheet, requiring some nerve-wracking surgery there at the end. I also omitted the mozzarella and topped the ricotta-parm mixture with some herbed chevre, and crumbled a bit of the chevre on top of the zucchini as well. Delicious.

    Thank you, as always, for this wonderful recipe!

  138. I made this last night and really enjoyed it – the crust turned out particularly well, and I was surprised at how well it kept for leftovers (yay, lunch for today!). However, I felt like the zucchini and the ricotta mixture were both somewhat sweet, and that this dish would have benefitted from a bit more contrast. If I make this again I might add some green onions, or perhaps some sundried tomatoes chopped up and sprinkled on top.

  139. Courtney

    Tried this over the weekend. I used my own recipe for the crust, just because I know it by heart and can do it in my sleep. It wasn’t a bad dish, I’m just a fan of assertive vegetables: beets, spinach, chard, leeks…this was a little delicate for my tastes. I will say, though, that it made wonderful leftovers for lunch, after the garlic flavor had had some time in the fridge to become a little stronger. :)

  140. Karen

    I made this galette today, and it turned out perfectly…even in my non air conditioned kitchen. The dough was scarily soft, but workable. I was in awe of how beautiful and delicious this turned out. Thanks for a great recipe!

  141. Merideth

    Oh, Deb–this was legendary! I LOVED it and feel like becoming a missionary for zucchini galettes now. I used half summer squash because we have 6 overachieving plants and only 2 much less-prolific zucchini plants–the result was even more lovely than the picture. I also made the crust 14 inches and I actually rolled it out directly onto the parchment paper and baked it directly on the rack with nothing but the parchment underneath–no pan. I think that made the crust even more perfect. It loved the convection setting. I don’t recommend doubling the ricotta mixture because with all the butter and cheeses, it’s already rather rich–and it’s not like anything could stop you from eating 5 slices at one sitting. I do recommend doubling the entire recipe and sharing with all your favorite people. This recipe will reside permanently in my summer zucchini recipe arsenal.

    I wonder if I could freeze it raw, like a raw apple pie, using the parchment to prevent sticking issues, and then pull it out and bake it in the dead of winter for a little summer sunshine? I wonder what that would do to the zucchini/squash? Hmmmm.

  142. Laura

    This was delicious! Thanks so much for the recipe- my family loved it. PS- in the slight chance that there are leftovers, they’re yummy for breakfast. :)

  143. Leslie

    Made this for Canada Barbecue – twas VERY popular with my guests. Deb, yours is my go-to recipe site. Always great ideas, always doable and always yummy. Thanks so much.

  144. Here I am sitting at work, on my lunch break, thinking how I would request this galette for my birthday (my best friend is a great baker), when I see Picture 2 and literally reached out with a napkin to wipe that water droplet off my monitor. Love the photography, as always!

  145. I just took the glorious galette out of the oven, popped a piece in my mouth and into the mouth of my 92 year old mother, Bertha.
    Shear heaven.
    Best crust, filling etc. Can’t wait to experiment with other fillings.
    I took pictures and posted on my FB page, already have a few “likes” I linked back to you!

  146. Dear Deb,

    Thank you for your constant generation of inspiring recipes dressed with spectacular photos! This is the first time I’m commenting here but I’ve been following your site for a long time and totally love the idea of both savoury and sweet galettes. I had a go on making this with a couple of alternations both on the crust (not a big fun of puffed pastry so used pizza dough instead) and filling (tomato-courgette) and it worked out very yummy.



  147. Wow! I just made this because I had all the ingredient from making a lasagna yesterday and it was so delicious, the crust was so SO flaky and golden. I added a little bit of the homemade basil pesto I had to the ricotta mixture since my boyfriend is apprehensive about ricotta and it turned out to be a really nice extra touch!!

  148. And yet again Deb, you seem to know *exactly* what I feel like eating! I was planning on making a zucchini/tomato tart this evening for supper – maybe I’ll try to incorporate this delicious-sounding ricotta filling.

  149. I made this last night, and my dinner guests went crazy!! It was so yummy. I added more mozzarella and some chicken, because my husband refuses to eat a meatless dinner. I also made your peach cupcakes with brown sugar cream cheese frosting yesterday. HEAVENLY!!!

  150. Courtney T

    I made this for friends for lunch and it was very good. I especially loved the dough. One friend made the suggestion that the cheese should have a little more kick to it. Although I think the recipe is great as is, I think next time I will try substituting gruyere cheese for the mozzarella.

  151. THANK YOU for this recipe it was divine! I made it for my friend (who I cook for frequently) and she told me it was the best dinner I’d ever made. To be entirely honest, we were in a bit of a rush and I forgot to read the end of the recipe and therefore fold over the top and put the egg batter on it. Instead I put it in a fancy pie dish (with wavy edges) and so it just had a very high crust. Not nearly as beautiful as yours but still just DELICIOUS. Will definitely have to be making this again, SOON!

  152. Lynne in MI

    Hey, I tried this over the weekend & have merrily spread the recipe to everyone I know. This pastry was one of the easiest with one of the best results I’ve ever had. Thank you.

    BTW – I tried your option of doubling the amount of ricotta (because I really love ricotta) & the result is no – doubling is too much – try it with 1.5 times the original amount.

  153. Allison K

    Tried this tonight along side t-bones and greens. Pastry was so easy and delicious. I think the cheese filling is the perfect amount, but needs a lot of seasoning. Also, I think I can get by with a tad less butter, and I’ll def. be doubling the garlic and oil mixture next time. Great basic recipe that you can make your own with a few tweaks. Thanks again for sharing!

  154. Erin

    I made this tonight as an appetizer for dinner with our fav foodie friends (and they brought the fixings to make a few rounds of Porch Swing – SO tasty and refreshing!!), and it was absolutely divine. I used low fat sour cream and ricotta, neither of which seemed to do any harm, and fresh mozzarella. The zucchini also sat for more like an hour after salting before I got to putting everything together. The result was a flaky crust, creamy cheese, and zucchini that packed a great flavor punch with a tender but substantial texture (no watery mess). Don’t skip the zucchini salting step, it’s there for a reason!!

  155. Mmmm! I have only made a galette one time and my family really enjoyed it. The crust was gluten free but it was delicious. Your pictures and reminiscing have completely inspired me!

  156. April

    I just took mine out of the oven, and it smells heavenly. I can barely wait for it to cool enough for me to put a fork in it! Thanks for the terrific recipe and instructions. YAAAAAAY

  157. Joslyn

    Oh baby! I’ve been tryin’ to get to this since you posted it and tonight was the night. I used crumbly goat cheese as that was what I had on hand and it worked like a charm. This galette was quick and next time I’ll be sure to make two as one was just not quite enough for my table.
    You’ve done it again Deb!

  158. mert

    Made this last night and it was great. Just wondering though, I had a LOT of butter oozing out of the crust in the oven, is this normal? I wasn’t sure if I did something wrong. In any case, your recipes are foolproof, Deb. I haven’t made a bad one yet! Thanks!!!

  159. Lisa

    Hi I made this the other day, it was delicious but I have one quibble with the dough that maybe someone can help me with. The exposed portion of the dough was fantastic but the portion under the filling was dense like a fudge brownie and I believe because of the weight of the ingredients, the dough was unable to become flaky. I only used 2/4 of the ricotta mixture and let my zucchini drain in the colander all day so they were almost zucchini chips so they did not contribute much weight or moisture. Can I pre cook the pastry? I have a photo but don’t know how to post it. I cooked this on parchment, no butter oozing whatsoever. I kept my dough very cold at all times.

  160. Franky Diggles

    i love your site and make your recipes a lot. i have been surviving on your cold-brewed iced coffee for the last few months. i don’t usually comment but thought i should for this one – i’ve made it twice now in the past week (we had a LOT of zucchini from our CSA share this week), and it is delicious! i did have a bit of trouble with the dough on my first try, but after reading comments i kept it super cold on the second try and it worked like a charm. the first time, it was sticky and i cursed a lot, but i ended up just forming into a circle-shaped blob and piled the filling on top. it actually wound up tasting great, so if anyone finds themself in the same situation, don’t give up, just make an ugly and tasty meal. thanks for some awesome recipes!!

  161. Sara

    I made this last night and it was WONDERFUL! As you said, the crust is beautifully flaky and the cheese and zucchini work together perfectly. I did add some caramelized onions, just because I couldn’t resist. Thanks for another wonderful recipe!

  162. Ro

    I tried this recipe this evening and it was delicious. I used part of the pastry to make a smaller sweet galette with a filling of ricotta, honey and cinnamon, topped with sliced pear.

  163. Kristine

    I made this on Saturday…the filling was to die for! YUM. But my crust did not turn out quite right, so I tried it again the next day for another recipe. I made sure everything was cold and I did not overwork the dough…it did not puff up either time and was a little tough. What am I doing wrong? I followed the directions exactly, just worked the dough till it came together, chilled it for 30-1 hour, and then rolled it out (with a chilled rolling pin!). I had better luck rolling it out the second time. I am determined to get this crust right, so any insite would be appreciated!

  164. sharie

    Deb… Made this today for lunch and it was dee-lish! I went out and bought a pastry blender just to make this, and I am glad I did! My summer garden is overflowing with heirloom zucchini (and basil)…put to amazing use in this gem! Thanks for sharing!

  165. My mouth watered while reading this. I just made a squash lasagna using zucchini and ricotta but can honestly say I’d never thought to combine them in this fashion. I can’t wait to try this recipe!

  166. Jen

    Made this tonight and it was fabulous AND pretty! Our 6 year old and 1 year old ate it up as well :) We ate it hot, but when my husband and I were picking at the last piece with our second glasses of wine we decided it was markedly better at room temp. Thanks for a wonderful summer recipe!

  167. made this for dinner with zucchini and basil from my garden. turned out perfectly. my 27 month old daughter ATE THE ZUCCHINI and declared “mmm, it my favorite”. used a stand mixer for the dough and it turned out perfectly. chilling the flour was a nice touch. thanks!

  168. This has all the ingredients I love. But the possibilities are endless. I like the rusticness of the gallete. And a nice fresh ricotta just makes it melt in your mouth. Nice job and thanks for the serving idea.

  169. Karen E.

    Hi Deb,
    I made this last week and had a great time attempting it as I’ve never made dough before! I did have problems rollling it out and transfering it to the baking sheet. It was breaking apart, could I have have overworked it? I also used reduced-fat sour cream as that is what I had on hand, could that be the problem? But the final result tasted wonderful!

    1. deb

      Karen — Breaking apart, like dry and crumbly or breaking apart, as in tearing because it was very soft? If very soft, you just want to slide it into the fridge or freezer for a couple minutes so it firms back up a little. If dry and crumbly… I can’t even imagine it, as there’s so much liquid in this dough.

  170. Lydia

    I’m not sure if you addressed this in your 258 comments, but I couldn’t get my dough to spread. It was too gooey. I tried more and more flour to no avail. What did I do wrong?

  171. omg! the crust! I just made this and am eating it at 11:30 at night. I’ve never made a crust like this! Thanks for all your great work, I have yet to make a recipe from here that isn’t excellent.

  172. Colleen

    I made this and it was fabulous even out of the fridge the next day the crust was crunchy. But I now have leftover ricotta and 10 lbs of blueberries. I was thinking about sweetening up the crust a bit, using straight ricotta for the base, maybe with a bit of heavy cream as I have some of that in the fridge as well, and then using blueberries rather than squash. I know, barely the same recipe at that point, but it was what I came up with looking at the things that I had in my kitchen.

    Is there an obvious reason why that would not work?

  173. Joan

    I made this last night, and wow, it was good. I also had trouble with my crust. I only let it rest in the frig for 45 minutes and coudn’t get it onto the parchment paper. Once I got it there (I flipped it and tried to fix/patch it) I threw it into the freezer for a couple of minutes to firm it up. But oh the taste! I’ll be making this again. Thanks for another wonderful recipe!

  174. Kelly

    1) I’m new to crust making, and wasn’t so successful in the execution, but now have helpful tips (ahem, use a food process in flour/butter stage) from a dough expert for future crust success! 2) this was sooo beautiful and delicious…even better cold the next day.

  175. Gina

    I made this for a dinner party last night and everyone raved about it. The crust was excellent and so easy. I made mine in the food processor and it was a breeze. Thanks for another great recipe!

  176. sarahjrslm

    My stacks of cooking magazines and cookbooks are getting jealous, because SK has become my go-to for new recipes and inspiration! I made this on Friday to serve for Saturday lunch. I had seen a comment above about freezing and grating in the butter. I tried it, and kept all the ingredients super cold to make this in my 80 degree Jerusalem apartment. The butter pieces turned out a bit too small and I didn’t get the mealy look of the dough, but it eventually came together. When I rolled it out, it was a bit too soft (even after several hours in the fridge) and I was worried about the free form baking. So at the last minute i put it in a shallow pie dish, added in the filling, and chilled again for an hour. it baked beautifully, with a little oozing butter, that was re-absorbed when it cooled. I re-heated for about an hour in a very low oven, and it was delicious! My 9 guests loved it! Thanks again for a fab site, amazing pictures, and good food!

  177. Catherine

    I am so excited to try this recipe today! Like many commenters, we have bundles of zucchini from our CSA and this looks like a fabulous way to use them up! My question is on making the dough. Is a food processor out of the question for blending the flour with the butter? I don’t have a pastry blender and if “coarse meal” is the goal – a food processor sounds perfect. Sorry if this question is silly – I’m a bit of a novice :)

    1. deb

      Catherine — You can use the FP. After the butter is in the right size bits, I recommend mixing the liquids into it in a bowl, with a rubber spatula. To continue in the FP will only break down your flaky buttery bits too much.

  178. Catherine

    Thanks Deb! I just got married and have some WS dollars to burn so picked up a pastry blender and it worked perfectly. I made this last night and it turned out great! I had no issues with rolling out the dough – after reading through the comments I was armed with a lot of extra flour. I increased the filling by 50% and it was great – I only had low fat ricotta and sour cream on hand which worked great and made me feel a little better about increasing the filling :) Thanks for a wonderful recipe!

  179. AmyLynn

    Thanks for another great recipe, Deb! I’m eating a slice of this right now. It’s definitely not as pretty as yours (I still struggle with pastry dough, even with all the great tips I’ve read), but it’s tasty!

  180. Karishma

    This is the first time I am leaving a comment, though I have tried out numerous recipes posted on your website. Your recipes are AWESOME !
    Thanks to your site, and wonderful posts, I continue to bake a lot, which is quite uncommon for my culture.
    My husband and I had never eaten a galette before today. It turned out so well that we plan to make it regularly :)


  181. Biz

    Found this recipe a few weeks ago. Went home that night and promptly made it for a house full of teenagers. Hubby thought it too cheesy. *blasphemy* Everyone else thought it was perfection. I made one substitution in my vegetables. I layered zucchini and thinly sliced leek. Loved it. I will definitely make it again!! Thanks for the recipe!

  182. Caitlin

    Thank you for another amazing recipe. My garden is full of zucchini and I am sooooo tired of the proverbial zucchini bread. I have a feeling that my husband thought it looked to frou frou but he ate half of the galette so I’m guessing it is a smashing success!

  183. Melania

    Made this last night with a few changes…it was to die for! I had to make some substitutions and ended up changing the filling a little bit because i didn’t have basil, but man oh man is it ever delicious! I had a piece last night right after it came out of the oven (self-restraint has never been my forte) and one this morning for brunch and it just keeps getting better. Thanks for the recipe! :)

  184. Mary

    Just made the galette for dinner- familly loved it. Read back and found out the dough is supposed to be sticky, turned out great in spite of my oven failing and it taking over 4 hours to cook fully. Will be trying galette’s again when the weather is cooler. Stifling here in DC.
    Deb- love your blog, though I rarely get the will up to make the recipes. The ones I’ve tried are wonderful. Thank you.

  185. Erika

    Hi there Deb,
    Really wonderful recipe. I made my first batch ( I doubled the recipe of course) with Lebanese squash and eight ball squash from my garden, and , because I am always cooking for a Russian Army, the second one with eggplant and tomatoes from the garden. I know you say that you do not recommend this pastry for a fruit tart, and yes, baking the way it is with fruit would not work. However, making a pastry shell/moat out of this pastry recipe, sealing it with a little smear of white chocolate, letting that cool and ct as a seal, and then filling it with orange blossom flavored pastry cream, poached apricots ( or , as I just did tonight, taking your raspberry sour cream brown sugar recipe from a few days ago, and filling a tiny tart shell with that, though I substituted the raspberries with poached peaches and fresh blueberries, and the sour cream with a mixture of sour cream, devonshire cream mixed with a little reduced peach poaching liquid, then just torched the tops with my blowtorch) this pastry becomes and an award winner. As in, I actually won, ” Most Unusually Delicious” pie at the Governors Island Jazz Age Picnic last weekend with the apricot version.
    I may have made some pate aux fruits from cherry stones and vanilla beans and cut them out in the shape of butterflies and attached them along the edges with toothpicks, but the judges told me my crust and cream were the best. So… Thanks!
    I am going to always keep a double recipe of this crust in my freezer at all times. It does become more elasticy and less super puffy the more it is worked, but seriously, it is an amazing puff pastry with out all the work!
    Thank you, your blog is really a fabulous constantly updating cook book. MFK would approve!

  186. Okay, so I’ll confess that I didn’t even try to make the crust – a) because baking isn’t high on my skillset, and b) because I started cooking around 10pm. But a friend of mine has been passing on to me her frozen food stuffs because she has lost the will to cook, and I had no idea what to do to make her (local, organic … but) frozen zucchini slices tasty.

    Then I saw this recipe while I was off looking for zucchini bread recipes, and I knew this was the answer.

    The filling ended up amazing. I did throw some fresh herbs into the ricotta (because I had them and because I fear ricotta being a big mass of flavorlessness), but otherwise I stayed true to the filling recipe, and the dish packed quite a lot of delight and depth of flavor.

    Thank you.

  187. Carlos

    As always, Smitten Kitchen gives the most wonderful recipes for things baked! This is a exquisite, rich, delicious tart!

  188. moonvirgo

    Thank you for this, Deb, an thank you to all the commentors. I will definitely use the ice bag trick to cool my counters for pastry rolling, I will try other fillings, and I will not be afraid of making flakey pastry. This dough was SUBLIME, and I too mixed some other ingredients into the ricotta filling (namely diced spinach) and it was a true dream. I have been having slices for lunch and it holds up well in the fridge. Thank you times a gazillion.

  189. Elizabeth

    I made this twice last week. The first time it was delicious, but I’m not sure the dough came together properly and the bottom ended up being really soggy. I think the sogginess was my fault–the gas in my new apartment wasn’t turned on yet and I tried to cook this in my toaster oven. There was clearly not enough room for the pastry to dry out, even though the dough seemed really dry when I rolled it out.

    The second time was a success! I added a little bit more water (like, 1/8 cup) and I baked it (in a real oven!) for 40 minutes at 400 and then for about 7 minutes at 425 just to burn the zucchini a little. Delicious! I want to make a few small ones with different fillings and freeze them.

  190. Chloe

    This was delicious! Made it tonight and substituted (1/4 cup) some wheat flour for all purpose plus used both zucchini and summer squash. Turned out great!!! Thanks so much for the recipe!

  191. Dr.J

    Wow! Made this last week at a family lunch and everyone was blown away at how good this was – definitely will make this real soon!

  192. Heather

    This looks so amazing. I am wondering how it would turn out if I put the galette together the night before and cooked it the next day?

  193. Kelly

    Made this galette today as I happened to have all ingredients on hand. The prep was so easy, it came out of the oven looking so pretty, and it was simply luscious! We felt compelled to break out a bottle of wine to go with it…even though it was only 3:00:) Thanks for another great recipe that I will be sharing with friends VERY soon.

  194. Al

    Thank you for the delicious suggestion! I have no patience for making dough, so I just used a sheet of frozen puff pastry, defrosted for the time the zucchini sat, and it still came out delicious!

  195. Melinda

    I brought this to a party and people loved it. I doubled the recipe–no really, figured out the square footage, doubled it, calculated backwards to find dimensions for rectangles and circles (square roots and all) to see what would fit my bakeware, etc. etc…I know. Lame. I realized afterward that the borders tripped me up, and indeed,the pastry in the center was undercooked, even after 40 min. Any idea how thin we should be rolling it out to?

  196. Lisa

    Made this for dinner tonight and in a word: stupendous. I can’t wait to try the wild mushroom version. Thank you, thank you, thank you Deb. Your blog is the first place I turn to when I need a perfect recipe.

  197. Lisa

    I didn’t see this tip in the comments (forgive me if it’s there and I missed it) but for those without a pastry cutter, one way to make cutting the butter into the flour a much faster process is to freeze your stick of butter and then use a cheese grater with large holes to grate the frozen butter into the flour. Then it’s just a matter of spending about 30 seconds with two knives to just break up your butter shreds a little bit. It works quite well.

  198. This is my first time commenting but I’ve been following your blog for a while. Just wanted to let you know that you are truly amazing and inspire me! I love your recipes, writing style, and your uniqueideas. I made this zucchini galette as one of the first attempts at cooking since on maternity leave. It was a hit. I posted it on my blog as well, and was sure to give you a shout out!

  199. Jillian

    This is the first recipe I’ve made from your site, despite multiple visits to this site per day. THIS WAS ABSOLUTELY DELICIOUS. I followed the directions exactly and had no problem whatsoever. It reminded me a bit of white cheese pizza, but even more amazing. I’ll definitely start cooking more stuff from your site. Thanks for the recipe!

  200. I made this for maybe the 3rd time last night (since you posted the recipe). I made the dough as written (though it came out in much smaller batches this time… which I find to be unexplainable…). For the filling I mixed marscapone with maple syrup and cinnamon and I tossed some sliced sour apples from a neighbor’s backyard with cinnamon, brown sugar, and lemon. Topped it with a few chunks of butter. It was small (again, unexplainable), but AMAZING. Thanks so much for this!

  201. katie

    Hi Deb, Do you think I could substitute lime juice for lemon juice in the crust? Or would it change the flavor profile too much?

  202. Jess

    Will the flavor be ruined if I use fat free or low fat ricotta as opposed to full fat? It’s all I have in my fridge right now…

    Looks amazing!

  203. Kristina

    OK, you have officially turned me into a galette maniac. A tart that doesn’t require a tart pan? Magical! I made the butternut squash recipe for my roommate’s birthday one weekend, and the next weekend filled the crust with onions, spinach, ricotta, and parmigiano-reggiano for another party, both to rave reviews. Then I made both of those AND this zucchini one for Thanksgiving. Next up, dessert! I’m thinking apples, pears, almond butter, and orange zest.

  204. brooklyner

    Made this this summer and it was so good. Last night I substitued shaved asparagus for zukes, and we some assotment of cheese from the fridge since we were low on parm and it was so yummy. Thank you!

  205. sarah

    i made this last night. fantastic! i didnt think it would be too interesting initially, but the ricotta and zucchini are wonderful together! quite easy to make. good weekday dinner. thanks!

  206. I’ve made this recipe 3 times now and it surprises me with how amazing it is every single time. I absolutely love this recipe. The dough is perfect and the zucchini and ricotta complement each other very well. The last time I made it I added dried basil and dried oregano to the ricotta mix. Instead of using regular olive oil to mix the garlic in I used olive oil from the sundried tomato jar.

  207. Jean

    I cannot get over how good this is. I made it last week, and just had my second-to-last piece for lunch. It is just as good as the day it came out of the oven, maybe even better. I used zucchini from my farm share (I live in Alabama, so you can get squash in January) and some roasted tomatoes and caramelized onions. All of that is delicious, but really, it’s the crust. Like you said, I want to fill it with everything. I need to have a dinner party, so I’m not eating an entire crust myself every week!

  208. Anett

    Wow! I had a zuccini left in the fridge that needed to be used up, and I was sure you’d have something great to offer. Boy, was I right! Tweaked the recipe a bit: I threw in an egg to the (almost double amount of) ricotta mixture and as the zuccini wasn’t enough, I sliced up a few shallots. It looked really nice and tasted amazing! Now I just need to stay strong and not eat the whole thing before my man gets home :)

  209. Kendra

    Thank You so much for posting this recipe. It is amazing. I made it over and over last year with rave reviews from everyone I served it to!
    I have looked all over now for a galette recipe that uses a similar cheese mixture in the filling (no olive oil or garlic obviously ) with fruit on top like granny smith apples. I can’t find one. So I think I am going to try one out tomorrow with ricotta, queso fresco, a little bit of honey and some egg to help it stay firm, with sweetened apples on top.

  210. SEK

    I’ve eaten something very similar to this at a restaurant in NYC called Graffiti. There’s no ricotta, and for some crunch on top, they add some crushed wasabi peas (the dried flavored peas). Very yummy!

  211. stefanie

    After making this twice within a weeks time with drastically different results, I’m guessing kitchen temperature plays an important roll in the final outcome. The first time I religiously chilled the dough ingredients before every step and found it very very dry, impossible to incorporate all the flour, actually. The second time, my kitchen was absurdly warm due to roasting cauliflower in the oven and a huge pot of chili on the stove. I was also in a hurry and quite lazy with the dough & chilling of parts. The result was sticky, but came together much better.

    All that said, it doesn’t matter, really, as the results were fantastic both times. For the second batch, the extra roasted califlower replaced zucchini and, after eating leftovers for lunch, I think its even better than before.

  212. Suzy

    Hey Deb! I made my first galette ever last night, and it totally blew my mind. It was a cross between all the different ones on your site, with a mustard base, caramelized onions, mushrooms, zucchini, and lots of gruyere. I substituted whole wheat flour for half the white flour, and it was still very rich and flaky. My one complaint was actually that it was a little too rich for me. Next time I’m going to make a more bread-y dough with less butter. Thanks for all the culinary guidance!

  213. Evee

    I made this tonight to use up some leftover ricotta I had. It was delicious, a great balance of flavors. I subbed in Greek yogurt for the sour cream with no ill effects. I also added some caramelized onions underneath the zucchini. So good. My favorite part was the subtle lemon flavor in the crust. It was a perfect match for the cheese and zucchini. The only problem I had was in getting the top of my galette to brown. after an hour in the oven I turned on the broiler which seemed to do the trick. I baked mine in a cast iron pan which allowed the bottom to get very crispy/flaky. Thanks for a great recipe.

  214. Nicole

    Made this last night, tasty!, with the following successful substitutions (bc of what I had on hand):
    plain yogurt for sour cream
    extra parm in place of the mozzarella
    no basil

    The only change I would make next time is to not top it with the oil, it just ended up puddling on top and so I blotted it off. Egg yolk was key to browning, great flaky dough recipe!

  215. Nell

    I made this for dinner last, exactly by your recipe, and it looked like yours and tasted AMAZING! Served it with a homemade soup and a simple salad. The three of us ate the whole galette. I’ll definitely be making this again – thank you!!!

  216. aviv

    As everyone knows, this crust is absolutely incredible and while many had trouble with it, I found it very easy to work with even though I didn’t refrigerate the whole hour, used a soup can instead of a rolling pin, threw the whole bag of flour instead of just a cup into the freezer for 15 mins, and I am a complete novice when it comes to pastry! I just find Deb’s instructions wonderfully intuitive, they help me understand whys as well as hows so I can find a way around things I don’t have handy. I wanted to post for that reason – in addition to the other shortcuts, I don’t have a pastry cutter, and using a knife did not seem to yield results. I just used my hands to work the butter into the flour like a crumble, and it worked out just fine. I also carmelised some onion as I just couldnt resist – result was absolutely amazing. Thanks again Deb times 1 million. You are the best ever.

  217. I’ve made this recipe around 10 times now. I always change something and they are always great.

    I was afraid of making the dough from scratch, so the first time I used the puffy crust that you can buy at the supermarket (I know, I don’t buy it anymore). However, the zucchini and cheese mix was gorgeous!

    Then I decided to make the dough from scratch; I use all purpose flour, and sometimes whole wheat, and it’s always easy, delicious, delicate, and so tasty!

    Now I use the dough to make all sort of combinations: mushrooms & walnuts, corn & blue cheese, caprese, and I’ll keep experimenting.

    Thanks for the wonderful recipe & blog!

  218. Leslie O

    Thanks for the revised pastry recipe! I made the Williams-Sonoma Mushroom and Stilton Galette last weekend (my first, but most certainly mot my last). While I was frustrated with the pastry process, the end result was amazing. I too am hooked!

  219. heidi

    Made it for a party this weekend and it was gone within 3 minutes. The crust is unbelieveably flaky, I’ve never had such success with a crust. I used spelt flour instead and added a bit of freshly grated nutmeg to the ricotta. It was perfect. Thank you.

  220. BethB

    This has become a staple since Deb first posted it – yesterday I made it using roasted tomatoes (from the pearl couscous recipe) instead of zucchini and would HIGHLY recommend the substitution.

  221. i have this in the oven right now, with a few differences: I used yellow squash, because that’s what came in my organic veggie co-op box this week. I also got kale, so i sauteed that with some minced red onion and laid that down on top of the cheese ( no mozz, so subbed cheddar). It looks gorgeous!

  222. Ariel

    If you screw up and have to throw out the first batch of dough (yeah 1/4 C water would’ve been great – why did I add 1 1/4 C water?!?!) and subsequently run out of sour cream (but have plain yogurt on hand), and say “f this” and don’t put the flour in the freezer, it still works wonderfully. The dough comes together fantastically in the food processor.

  223. Jess

    I teaching myself to cook and made this today – surprisingly the crust came out great! Thanks for the great directions, photos and recipe. I didn’t tell my husband it had ricotta (which he says he hates), but he ate it right up!

  224. Courtney C

    I made this last night and it was a huge hit!! I’m normally not the biggest fan of zucchini but I wanted to try to make this since it’s so beautiful and impressive looking. I don’t have a pastry blender (yet… I’m going to invest in one now!) so I used a fork so it was hard to get the dough into course meal. Should’ve just gone with the food processer! While it was baking I was worried it would be soggy since it looked like the zucchini were giving off a lot of liquid, but it came out crispy and delicious. I might have to try this again using roasted tomatoes or peppers! It seems like the possibilities are endless!! Thanks for all your wonderful recipes Deb! You’re fabulous and i LOVE this blog.

  225. Aliza

    Oh my goodness. I just made this and it is absolutely amazing!! The pastry is so light and buttery and it has a nice bite that balances out the zucchini flavor. I am so excited about this recipe and can’t wait to make another one with different vegetables. It is so so so good. Thank you for posting!

  226. Caarin

    FABULOUS recipe. I made this and another variation with tomato layered over carmelized onion and thyme (salted the tomatoes at the same time as the zucchini) for a girls night in I hosted on Sunday night. A few of the girls asked where I “got” the them. HA! They’re not only delish but they are gorgeous! I’m pretty lazy when it comes to making crust. I always do it in the food processor because it’s so much faster. Not sure if that changes the texture of the final product but I think it came out beautifully. Luckily there was some leftover for my husband and my lunch the next day.

  227. Karee

    I made this last night, and it was AMAZING! So beautiful and so delicous. Everyone raved about the crust, it was very good.

    It took me about 3 hours total, it’s not hard to make but lots of little steps. One reason it took so long is I roasted tomatoes, (from your pearl couscous recipe), and those took an hour alone but were SO worth it!

    Our local bakery makes similiar galettes and sells them for over $25, so I felt so happy making it for so cheap! Next time I’ll make 2 and do it on a lazy day on the weekend. Thank you so much for this recipe! :)

  228. Tenille

    Amazing recipe! Definitely a keeper. I made it exactly as written, except baked it on a pizza stone with excellent results. The potential for variations as the seasons change have my mind reeling! Thank you for sharing! I am in love with your site!

  229. Beth Fontenot

    This is one of my favorite things to make – and eat! It’s simple, gorgeous, and delicious. Stamp of approval from my vegetarian preteen, carnivore husband and won’t-eat-veggies-’cause-they’re-slippery 19 month old!! Thanks!!!

  230. Kim Irene

    I LOVE this and make it many different ways and I can now make the crust in my sleep (it’s actually very easy). I change it almost everytime I make it. Made it over the weekend with a homemade fig, cream cheese and sweet pepper spread from my local gormet shop mixed in and then topped it with pepperoni. It reheats in the microwave nicely for either our lunch or breakfast. I like to buy a pound of butter and whip up four of these crusts to have handy in the fridge or freezer and at the proper chill for rolling. Thanks for this incredibly lovely, inspiring blog, Deb!

  231. Knucklehead

    Discovered your website this week!! What glorious recipes. I made this Christmas Eve for a work lunch the next day…everyone loved it. I was worried about screwing up the crust but it turned out perfect. Made it the next night for dinner adding an array of veggies. No more take out pizza in this house!! The combinations of toppings are endless! Can’t wait to try more of your recipes, I have a few that will be coming up in the next month. But this one is a keeper and will be a regular on our dinner table. Thank you so much.

  232. Jessica

    “It’s kind of like when I was hanging out with the baby yesterday evening and he up and crawled over to the coffee table and pulled himself up to standing and, whoa, when did that happen? Who taught him that? Could you unteach him that, please? Thank you.”

    I had to comment before reading past this part.

    I am going through the SAME exact thing with my son that you were going through a year and a half ago.(the kid isn’t happy unless he’s doing something that either a. scares the crap out of me b. is very unsanitary or c. requires a level of independence that he hasn’t acquired yet…and that im not ready for.) oh and then i clicked on the link to the picture of your boy and he reminds me SO much of my son. isn’t that hair the best?

    anyways i have a non baking question…my mom said it gets easier after this stage when my 8 month old NEEDS to get into everything. I dont believe her. what do you think?

    oh and the galette looks delicious i just might have to make it with the your homemade ricotta that i just made :)

    1. deb

      Hi Jessica — It’s so funny to read that line again that I wrote, now that the “baby” is 2 1/4. I can tell you with authority that: it was so not a big deal in the long run. Or even the short run. Or even the next day. I would get a lot of comments from friends and readers back then along the lines of “Just you wait until ___” and the blank = whatever he hadn’t figured out to yet, be it walking/crawling/pulling himself up/running/saying “no”. The suggestion was that that whatever came next would make things worse, not better, and then the fun would end. So I came to dread new developments. The fun has not come to an end, it has actually multiplied by infinity. We’re supposedly in the “Terrible” 2s now but I cannot think of a single terrible thing about a kid who wakes up in the morning and sings (SINGS!) in his crib for over an hour before requesting (with a “please”) some milk. For real. Trust me, it only gets better, even when they get dirtier (I mean, so much dirtier) because you’ll realize how little it matters when they, and their laundry, all go in a washtub at the end of the day anyway. And they fall all the time and only once in a blue moon get hurt. They’re built for this!

  233. Adina

    Hi Deb–

    I’d been trying to get a chance to make this dish for weeks! I was so close last week, but I ran out of time (and ricotta) before I got to it. It was first up on the list yesterday, and while it’s definitely a weekend dish (takes too long to start it on a weeknight), it was sinfully delicious! Mine came out looking very similar to yours (not quite as polished, but very similar) and it was amazing. I ended up eating about 2/3 of it in one sitting.

    I will definitely be making this for company at some point. Thanks!

  234. Marina

    Debra, I have been looking at your website for about a year now. Not sure why i have never left a comment. When i 1st found it, i was speechless because you have so many things to my liking; and things that I already cooked, all of them beeing from I have cooked 30-40% of the recipes from your recipe list by now, whatever i pick – loved it. Yerstday, I made this gallette for the n-th time i am loving the crust so much that i finally decided to leave the comment. I have made many pie crusts for different recipes, but this dough is the next best thing since sliced bread. This time, i and bet you will like the idea, I took martha stewart’s broccollini gallette and made it with your dough – the best! Thank you.

  235. Luciana

    Hi Deb,
    I’ve made this recipe two times and the dough is really amazing. Thank you for sharing with us. And I’ve been thinking, and wanted to ask you: do you think this dough could be kept in the refrigerator for two or three days?
    Thank you, and congrats, you site is one of the bests, for sure!

  236. Leslie

    I’ve used your galette pastry recipe a few times now. And you are right. It is the best ever. It is now my go to recipe. Even my “everything is better in France” French friend, whom I adore despite that, thought is was amazing. And my bread fiend friend thought it was to die for as well. It’s so tender and flaky, easy to work with and I love that it goes together in the food processor. Makes it so easy to put together.

  237. Chrissie

    Madam, this is simply my favorite thing. I’ve filled this crust with everything you can imagine. Tonight we’re having it with homemade ricotta, roasted red peppers, goat feta, and basil. I always forget that my life would improve if I were to roll the pastry out on a piece of parchment as well, because sometimes the butter globs get too warm in my kitchen and the dough is hard to move from counter to cookie sheet. Still, I turn to this recipe again and again, whenever I want savory fresh things baked in a flaky, yet substantial pastry.

  238. I just tried this — so good! I subbed plain Greek yogurt for the sour cream and used about half whole wheat pastry flour. Fantastic, buttery, flakey crust. I see more galettes in my future!

  239. Haejung

    Hi Deb, I need to comment since I’ve been cooking from your site for about year and a half. You make me look like a better cook than I really am. I finally made this galette, and it was so delicious and beautiful! My husband and I finished it in less than 24 hours! Whenever I make something from your site, weather it be your mom’s apple cake, bagels, braised short ribs, scones, or mango cole slaw, I get so many complements and praises. I especially enjoy reading your stories and viewing your photos. Thank you very much for nurturing us and feeding us with your experiences and recipes.

  240. Iris

    Just made this this week. Delicious. Almost like an open-faced calzone but with better crust and less cheese. I used 2 medium-large zucchini and liked the veggie to cheese ratio.

  241. Katelinlee

    This is a great recipe. I’ve made it a couple times and am now riffing with the crust. It also froze and reheated really well.

  242. Lucy

    One of my favorite recipes. I use both yellow and green squash, alternating the colors so it looks extra beautiful. Taste trumps all, of course! Easy, easy, easy.

  243. erica

    I neeeeeed to say…I have now used this galette dough at least 50 times (trying to keep it real….100 sounded excessive) for both sweet and savory and it has NEVER failed me. I generally make at least 2, but often 4, at a time, freeze what I’m not using and bake them up perfectly each time. I just whipped one up to toss my blueberries in and I’m so looking forward to eating a big slice w/ my hubby tonight and taking the rest to work to offer up for breakfast tomorrow. Yeah Deb!

  244. Lydia

    I am a pretty experienced cook, and I had so much trouble with the dough. It was super soft and sticky- very difficult to work with. I had refrigerated it for way more than an hour. It was a rainy damp day.. could that have been what was wrong??

    1. deb

      It is a soft and sticky dough, and it makes a very tender, flaky crust. If it gets too soft to work with, just sliding it back in the fridge for 5 minutes or the freezer for 1 should do the trick.

  245. nika

    I just made this Sunday and had the same question regarding the dough…mine was wet and sticky – I ended up rolling out on floured parchment paper on cookie sheet, since moving it wasn’t an option. Will have to try a couple more times and play with consistency. Turned out husband ate in one sitting.

  246. kiely

    FYI, making this with non-fat plain yogurt works! The crust came out a bit crunchier, less tender, but still delicious and with the bonus that I don’t need to go out and buy sour cream which I never have on hand.

  247. Donna

    Definitely doing this one. I have a personal rule to always make according to the recipe the first time before making any changes, but I have an abundance of heirloom tomatoes from my garden. Am tempted to add some of those with the zucchini. What do you think?

  248. Rebecca

    Hi Deb ~ in response to Donna on 8/7, I’m thinking, roast the tomatoes a bit first (like in your insanely good Zuchini and Rice Gratin). Think that would take care of the liquid content of the tomatoes? YUM. I’m making myself hungry. . definitely making THIS.

  249. May

    I’ve never made a successful pie crust and this one almost gave me a heart attack because I didn’t flour underneath as I was rolling it out. Had to form it into a ball again and re-roll. Was sure the crust would turn into rock after baking, but no! Still flaky! THANK YOU!!!

  250. Katie C.

    I made this galette on Saturday. SO yummy! I salted my zucchini in a fine mesh colander over a bowl. It was in there for more than the 30 minutes but that’s ok and then I blotted it dry with the paper towels. It amazing how much liquid comes out.

    Today, I made the BIG mistake of trying to figure out just how many calories I ate…not a good thing = 357 calories based on 6 servings. I ate two servings! My guy ate 1/2 the galette in one sitting…er, times three carry the whatever…OMG! But it was so yummy!!!

  251. Richy D

    Amazing dish. Added a layer of very thinly-sliced and very sweet caramelized onions on top of the cheese, and this dish won my family’s annual Thanksgiving cooking competition…no easy feat!

  252. Andrea

    I made this for the first time last week and as it was cooking I noticed a flame from my oven! It was “leaking” all over the bottom of the oven. Were the zucchinis not fully drained or should I not use the oil? I don’t know what happened I thought I followed the recipe exactly.

  253. Melissa

    Andrea in 371 – I’ve had this happen too – I think it’s the butter in the crust, which can seem to leak out at the end of the baking time. I love the way the crust turns out so am unwilling to change anything. Instead, I’ve started using a sheet pan on the lower oven rack.

  254. NancyR

    Made this for the 2nd time this weekend (for our Easter dinner, and they were fighting over the last slice!). Need to remember to use a cookie sheet with edges, to catch the excess egg wash, butter, and other liquid; not a flat sheet that will allow the liquid to make a mess in the oven.

  255. stephanie

    Hello! I”m new to the dough world. Can I make the dough and refrigerate it longer than an hour? 2 or 3 hours in order to pick up kids etc. and then return to my lovely dinner making process?

    Thanks so much!!!!

  256. Daniel Paul

    Made this over the weekend and it was FANTASTIC! Thanks so much Deb. My first savory galette and it won’t be my last. Used you suggestion/crust recipe in your wonderful cookbook and made a larger crust for more bang for the buck. Also, my first time commenting and not sure if you want to know how I gilded the lily (because I just can NEVER follow a recipe to the T). I carmelized some onions and sprinkled them on the ricotta layer before the zucchini. I have to pat myself on the back for that addition since I think it really added a lot to an already great recipe. Also added some lemon zest to the ricotta mixture.

  257. Michele

    Deb, can you sub greek yogurt for the sour cream? I have some zucchini calling my name in the fridge and would love to bust this out, but am kinda meh about SC. If it doesn’t work, or if SC is better, I will suck it up and we all will survive.

  258. I’ve thought about this recipe for a long time. Today I finally got around to making it —- my husband loved it, went back for seconds. Thanks for another great recipe!

  259. Lori

    I found this recipe in your “three years ago” heading and made it last night. I am not even sure you read comments on posts this old, but I have to tell you how amazing it was! Thanks, so many of your recipes are being enjoyed by my family!

  260. Melissa

    Deb, this has been one of my favorite recipes after discovering it a few years ago (actually, it’s how I discovered your site. A friend had made it and posted a photo with a link on FB. I’ve been hooked to your site ever since).

    Anyway, I now live in Toronto where the summers are brutally hot, and I just can’t justify using the oven during summer (we don’t have central air, and the portable unit can’t keep up with the oven). I’ve recently learned that I can make this in a cast iron skillet on my grill, and it turns out just as good. Am about to make my third one in two weeks for dinner tonight. Doing my part toward zucchini population control.

  261. Christie

    Deb, can I double or even triple the galette dough recipe and then divide it after it is all mixed together or do I need to do each batch separately?
    I’ve made your recipe a ton already so I’m really familiar with the texture of the dough, but just never more than one at a time. I’m making several for a party this evening and hoping to save time… please tell me what I want to hear!

  262. Lisa

    We made this using your homemade ricotta, along with a sort of random combination of Dubliner and feta cheeses – it was wonderful.

    And since we were making this in conjunction with several other pies–including your corn and tomato pie!–and wanted to be able to use the same dough for a peach pie as well, I opted not to make the galette dough provided here.

    Instead, we used your standard pie crust recipe, and in place of a pastry blender, I used the heel of my hand & a bench scraper to flatten and cut the butter into the flour (Chez Pim’s/Cafe Zuni’s pie dough method). Then after adding the water, I used fraisage (smearing portions of dough against the side of the bowl or countertop) to bring the dough ball together. We ended up nice large flakes and thin layers of delicious crispiness in the finished tart. Thank you!

  263. CarolJ

    Somehow I missed this one the first time around but so many commenters mentioned it recently that I had to check it out. It made a delicious late summer supper! For anyone else interested in making it gluten-free, I used the gluten-free pie crust recipe on the King Arthur Flour website,and baked it on the lowest oven rack at 425 for 20 minutes and then the middle rack at 350 for another 20. Given that they caution against overbrowning because of the egg in the crust, I omitted the egg wash, and it turned out fine. Also, Deb, because of a disability, I appreciate recipes like this that lend themselves to being made in stages; I worked on the various components over the course of the day and then it was quick and stress-free to put together. Thank you for another “will make again.”

  264. Kim Irene

    I made this last night with cream cheese, smoked Alaskan salmon (from a friend) and sharp cheddar and i forgot how simple and good this pastry is and will be making it a lot now that it’s cooling off. The filling possibilities are endless….

  265. Liz

    I made this tonight with a few changes. I did not read to the part about salting the zucchini, but that was fine. It was not too wet, but Utah zucchinis are probably dryer than store ones. I mixed ricotta with fresh garden herbs parsley, lemon thyme, chives and finely chopped shallots with fresh cracked pepper. The zucchini went on the filling with no topping. I made 3 smaller one serving galettes. No egg because my husband can’t eat them, but next time I will brush the pastry with milk for color. I doubled the pastry and made another ricotta filling with a little maple sugar and lemon rind. That went inside two min galettes with a ricotta layer and unsweetened greengage plum (already cooked) layer on top. I also made a bunch of turnovers with a spoon of ricotta filling and a spoon of mincemeat from some extra mincemeat I made.

  266. Have just come across this with your ‘surprise me’ feature. This looks absolutely delicious and I have never heard of a galette but thanks for introducing me. This is my next project!

  267. Emily K

    I have a long-standing roasted potato and brussels sprouts recipe, usually served with a fried egg on top, that is a dinner standy-by in our house. I’m craving buttery flaky goodness these days, and in an effort to steer this craving in the direction of real food (i.e. not dessert) i’m thinking it would make a great gallette. Any reason these wouldn’t make a great filling? Also, do you think i could crack 3 or 4 eggs on top of the gallette in the last 20 minutes of baking?

  268. LouLou

    Oh my goodness! Wonderful recipe…i added a couple of tablespoons of minced caramelized onions to the ricotta mix but otherwise followed recipe to the letter. Dangerously good! Amazing dough/crust as well. Thanks.

  269. Jen

    This was amazing – especially the crust! I made the crust in my food processor (only a few pulses did the trick). It was flaky and buttery and delicious! Thanks so much for a new favorite.

  270. This is seriously flipping delicious! I made my own ricotta (so easy!) and this was devoured in a matter of minutes! I cannot wait to make it again.
    Btw, I made the dough in my food processor, and I accidentally pulsed too much, so much so that the dough was almost a paste. I had a minor freak-out moment, but then I just went ahead and wrapped it all up in some plastic wrap and refrigerated it overnight, and it was easy to roll out the next day on a lightly floured surface.
    Here’s my blogpost on it:

  271. anw64681

    wow! almost 400 comments on this one! i guess this shouldn’t be a surprise considering how much my husband and i have enjoyed this recipe…

    anyway, just some comments and tweaks! i used goat cheese in place of the ricotta (we occasionally need to throw in a little cream to thin it) and throw some caramelized onions in when i have them on hand. so freakin’ delicious! i also noticed that my zucchini tends not to brown, so i brown ’em in a pan really quickly after salting. but regardless, one of our favorite recipes! we have made it a half dozen times this summer…

  272. Adrianne G.

    The galette pastry is GREAT as a base when a little of this and a little of that is the name of the dinner game. It’s so tender and bakes up beautifully. I didn’t have any sour cream, so I swapped out homemade buttermilk (1/4 cup milk + 2 teaspoons lemon juice) and it worked beautifully. I also had to add 2 teaspoons of water to compensate for the liquid, but, yeah, great stuff. This one goes in my rotation. Thanks, Deb.

  273. Mimi (another one)

    I might be a little stupid, but do you shred the mozzarella yourself, or can you buy it that way?

    Is it the rubbery white mozzarella swimming in liquid, sold in little plastic sacs?
    Or something dry?

    Sorry, I’m from Germany ;-) and I’d like to try the recipe, but not foul it up.

  274. deb

    Mimi — No such thing as a stupid question here. :) I do shred it myself, but either would work here so get what’s easiest for you. Generally speaking, for shredding, I prefer mozzarella that’s dry-packed (not in water) as that extra liquid just makes baked things soggy. Also, if there’s another shredded cheese easier for you to get that you’d like here, I’d expect this recipe to be flexible.

  275. Brenna

    You were completely right, of course. The crust is amazing and will henceforth become my default galette dough. Thank you!

  276. Hannah

    Deb, if you have a minute (and I realise you probably don’t with the baby and all), could you please convert this into grams and millimetres? I’m in the UK, have loads of zucchini (courgette!) to use, and just don’t understand what a stick of butter is. Thank you!

  277. Marcia

    Deb, made this again last night, and am always struck by how flaky the crust is.
    Suppose I rolled out the crust, cut it into triangles, and rolled them into faux croissants . Do you think this would work?

  278. Deb

    I LOVE this recipe and don’t know why it took me so long to find it! I have used it on my blog – and linked it back to you – hope that is ok with you. Please do let me know if not. I often check your site – love your food philosophy, so much like ours. Simple fresh ingredients are the key to wonderful eating.

  279. Ruthan

    I had some mascarpone so I used that instead of ricotta, and no mozzarella so extra parm, and threw some cute little thyme between the cheese and the squashes. Came out of the oven at 7:15 and I only just now shut up about it. (Except for on facebook which totally doesn’t count.)

    I wasn’t prepared for the stickiness of the dough! Wasn’t paying attention and didn’t use enough flour the first time; had to scrape it up and try again. Didn’t seem the worse for wear though.

    One slice left … for now.

  280. Holly

    We made this tonight and it was excellent. The dough worked out well, not sticky or too dry and we added a bit more zucchini so it felt like a vegetarian meal and a little extra ricotta because we were using up what we had in the fridge. It is a very forgiving recipe. A note to Hannah from Aug 2015 – a stick of butter is hard to come by in Canada too – out butter comes in 1 lb (454g) bricks. Try to find a Butter Ruler with all the measurements and weight conversions – we have one and it is indispensable for measuring out butter.

  281. Laurie

    I am so excited to taste this. It is in the oven right now baking. Thank you so much for all your wonderful recipes and for making me feel like I can make anything — even something that looks a little complicated or scary. Your directions are always spot on and easy to follow. Big fan! :)

  282. jeanie

    I made this last night, doubling everything except the dough. There wasn’t any room left to fold the dough over, but it didn’t matter. (I skipped the egg wash at the end, since there’s wasn’t much visible dough to wash.) Spectacularly delicious–so much so that my husband and I ate the whole thing, even with a huge green salad. So much for eating more sensibly. But I’d do it again. ;>

  283. This recipe is 6 years old, but I just have to write to say … WOW! My husband proclaimed it better than he could have imagined and is already pressuring me to make it again with different vegetable variations. So good.

  284. Susan

    I made a version of this tonight that was delicious. I used Mark Bittman’s savory tart dough recipe b/c I didn’t have sour cream in the house. I used yellow zucchini as well, because that’s what I had. And feta cheese instead of ricotta. And dill instead of basil. Brought it to a 4th of July picnic to rave reviews. Yummy.

  285. Ksegal

    Hi Deb,
    I have been following you for years! Congrats on the new blog!
    I cannot believe I have not come across this recipe before. Lots of zucchini in the garden. How much zucchini in lbs/oz do you recommend?

  286. Looking forward to making this with all the zucchini we’ve got growing out back. I just made your zucchini bread recipe last night – yummy and thank you! Love that you have recipes to share that help us with what’s seasonal.

  287. Anne

    Unbelievable!! The flaky crust, the rich cheesy filling, and the zucchini I just picked from my garden this morning … I’m in heaven. I will be making this again and again. I can’t wait to try the butternut squash version. This dough is my new best friend. My 15 year old daughter said it was the best thing I ever made. I agree.

    1. Ksegal

      Anne, can you tell me how much zucchini you used. Everyone’s definition of “small” and “large” are different. Are we talking small as in 6 inch zukes?

      1. OMG – the house smelled incredible as this bubbles away in the oven – but when this galette emerged… the crispy, puffy, perfectly bronzed and shiny dough stole the show. Creamy cheese base, fresh zucchini (& squash)… this is an absolutely fabulous way to use zucchini! Thank you Deb, you knocked it out of the park again.

  288. Gloucester

    This galette has become a seasonal tradition for me and my circle of friends when we gather to make pies together. To simplify things, I’ve at times committed the heresy of subbing in your regular flaky pie dough, and as long as I have ricotta in the mix, I always feel free to combine whatever odds and ends of cheese I have in the fridge – feta, gruyere, pecorino, Dubliner, or fill in the blank. The results are always glorious with a side of green salad to cut the richness.

  289. missmimichi


    Would this be good made the night before say for breakfast the next day? How would you suggest to store it? In the fridge heated up the next day or just room temp over night?


  290. Amy

    I made this last night and it is incredible – the flaky crust, the flavor of the filling – wow. I might add a touch more garlic to the zucchini, but otherwise perfect. I ate some when it first came out of the oven, and then cold the next day with lunch. Both were great.

  291. Agota Peterfy

    I made this recipe this weekend. It is absolutely delicious. I have never been able to make a pie crust from scratch — this recipe works beautifully. It comes together great, and tastes FANTASTIC!! Crusty, flaky, buttery — can’t say enough good things about it. The topping is also great — the mild, creamy flavor of the ricotta pairs perfectly with the zucchini and the crust. I can’t say enough good things about this recipe. Try it and you are guaranteed to love it.

  292. PaulaV

    THIS!!!! I made this tonight and am ecstatic with my results. Your photos always draw me in but your clear and precise directions keep me coming back. I am a miserable pastry maker so was very apprehensive … Plunged in step by step and came up with a first time success in the pastry department. Tender, flakey crust and a filling that was as good as the outside crust. On top of all that it’s beautiful to look at. The only downside is that I might not get any left overs to take to work on Monday ( unless I hide it from my fam). Tomorrow it’s Refridgerator dill pickles and peach shortbread cookies…. And whatever you post after that.

  293. Erin

    I made a different filling (it’s Winter here in Brazil just now) so I’m mainly here to say this pastry is perfect. Having no sour cream, I subbed in plain yoghurt and it was very easy to work with and came out flaky and buttery, almost like puff pastry. We came close to destroying the whole thing between the two of us in one sitting. I roasted pumpkin, potato slices, red onion and garlic together whilst the pastry rested. Mixed the soft garlic and onion into the ricotta with some corn, then topped with the pumpkin, the potato slices and then cheese. Don’t skip the glaze – it makes a real difference.

  294. Brittany

    How do you think this would work if the zucchini were spiralized (as is the fad right now!) rather than sliced? Could be a neat presentation if it worked… Additionally, I know the pastry sounds great, but I want to make this for a crowd. Would this work as a sheet-pan pizza using my favorite pizza crust recipe? Any precautions?

  295. Randi

    This was DELICIOUS. Really amazing and though slightly time consuming, fairly simple. Kinda rich, so I wouldn’t serve it without something kinda fresh and light to accompany it, but I can’t wait to try it again with another veg.

  296. Linda Koivisto

    This is such a great recipe! I’ve made it a dozen times in the last month. Yes, really! I’ve used all zucchini as stated, all yellow summer squash, and a combination of green and yellow squash. Done it in a circle and rectangle, pretty much always just as the recipe states. Well, there was this once when I sprinkled a little more parm on top… Slide the done galette onto a cutting board, get out your rolling pizza cutter-zip, zap, done. And every time it’s been met with rave reviews. Thanks, Deb, for this awesome way to use up some of the bountiful zucchini harvest!

  297. kateschmidt

    I made the zucchini version last week, and it was incredible – pastry is not my strong suit, but it was flaky and crisp and wonderful. Last night I made it again using heirloom tomatoes. I wound up letting the salted tomatoes drain on paper towels (changing them out every so often) for the better part of an hour. When we finally bit into this heavenly concoction, the tomatoes were rich and intense and almost tasted like sun-dried. It was seriously one of the best things I’ve ever made, and that’s saying quite a bit. Thank you for this recipe!

  298. wordwallah

    Made the zucchini galette a couple of weeks ago, and I have to agree with the comments here — simple to make, impossible to resist. The crust was flaky perfection. May make a mushroom version this week, using yogurt in place of sour cream in the crust.

  299. Beth

    I’ve made this a few times and it’s wonderful! When refrigerating to serve cold the next day, leave off the basil leaves and put on the next day so they don’t turn black in the fridge.

  300. Michelle

    Lipsmackingly good! — I know the recipe says it serves six but it was so delicious that I could have eaten it all on my own. That pastry was sensational! I didn’t have mozzarella or sour cream so doubled the ricotta and used yoghurt in place of the sour cream absolutely delicious. I’ll be making this again very soon. Thanks!!

  301. wordwallah

    Coming back to this recipe, since the crust is irresistible. Going to make a double batch and freeze a crust, and am thinking of adding some zest to the dough for a little extra lemon punch…

    Also subbing a mixture of oyster and cremini mushrooms (sweated with some butter and rosemary) for the topping. I suspect that this summer I will be trying whatever is fresh and available for a new version!

  302. Jeanna

    Holy wow.. where has this been all of my life!!! Thank you for this excellent and versatile recipe. I substituted the ricotta for a double amount of goat cheese. It was phenomenal. Thank you again.

  303. Athina

    I made this. I’ve also made the butternut squash one several times. This pastry never disappoints, continues to astound me. I had no lemon juice on hand for crust so I subbed 2 taps cider vinegar. I did not notice a difference ( thank god) I might consider sprinkling top of zucchini with parmigiano and letting it brown a bit next time. It is delicious. I use garlic infused oil on my white pizza, I prefer it to overly assertive chunks of garlic.

  304. I found this on your site sometime ago and have made it at least 20 times. But I cheat and use premade (Pillbury) pie crust. I have also made it with the ricotta and caramelized onions in an orange marmalade glaze. This is my favorite go-to appetizer when I have coming for dinner.

  305. Jenny

    Hi – love your site! I made this tonight, it was super delicious. I zested the lemon before juicing it and added it to the cheese filling, plus 2 teaspoons of lemon juice. It was a really nice bright addition to all the rich cheese. Next time I would add a little fresh thyme. I was wondering how best to get the salt off the zucchini slices – it did not seem to come off by rubbing with a paper towel and I found the zucchini to be fairly salty after baking. When eaten all together, it was fine, but if I took a bite of just the zucchini it was really heavily salted. Any tips? Thank you!

    1. wordwallah

      I never had an issue with this, but instead of wiping off the salt, you could put the zucchini in a colander and run it under water, and then blot it dry.

  306. Maria

    Made this today and it was wonderful. I will admit, however, to using pre-made pie crust, just didn’t have the time and it still turned out delicious.

    1. wordwallah

      Maria, it is worth the time to try making the crust just to taste the difference – the sour cream and lemon give it a special something! Delicious!

  307. Yolande vincent

    I shall make this A.S.A.P!
    The mushroom blue. Hers one is very appealing to me! Many combos possible!!
    I have tons of fresh basil growing on my deck .. besides pesto do you have recipes?

  308. ClaraB

    I hate to be the lone dissenter here, but the pastry for this was a disaster. It rolled out beautifully, but there was so much butter that it melted out of the pastry as it was baking, right off the baking stone and all over the oven floor, where it smoked so badly I had to open my kitchen window and door to vent all the smoke out. It nearly slid off the stone as I was taking it out of the oven, and the pastry was soggy on the bottom and crunchy on top. Not a repeater for us. I have a similar recipe for a tomato galette from Canadian Living that’s far superior, in my opinion.

    1. deb

      I’m sorry there was trouble. Usually a little butter might slip out (some butter will always be on the surface) but if it’s a lot, it might help to make the butter bits tinier/more cornmeal-like next time, or that’s usually the culprit.

  309. Cristel

    I love making rustic tarts like these, both sweet and savoury. This one did not disappoint.
    I needed a bit more water so the dough would come together (probably because I used organic stoneground wheat flour), but otherwise followed as written. The pastry was so light, flaky and just devine. I was scared the bottom would get soggy because of all the juices coming out of the zucchini as it was baking but it help up just fine and was crisp and golden underneath.
    I added a bit of lemon zest to the ricotta filling and fresh thyme to the garlic oil, which was lovely.
    Just a note that it probably serves 6 if you serve with a couple of sides or salads. We ate half between hubby and I (with a substantial salad) and could easily have eaten more! Hubby loved it just as much as I did.
    Will definitely make again.

  310. Lulu

    I made this on the fly for a quick pi day “pie”. I used a leaner crust recipe that I could put together in a blender and didn’t have mozzarella or basil – this was still amazing!!! I bet it would be great with a squeeze of lemon too

  311. Alison

    I made this as directed for Easter dinner yeasterday. It came together very easily. It was my delicious main dish and a great side dish for the others. Definitely will make again.

  312. Lynn

    This was amazing. Just delicious. We couldn’t stop the “mmmmmMMMMM!!” noises while we ate. I’ve made some of your other galettes, but this one might be the very best. The garlic oil with the ricotta mixture is the icing on the cake. The smell while it’s baking is incredible. I doubled it because a) family of six, and b) still have squash coming out my ears, and we barely have any left. I’ve also made your squash pizza again recently, along with that unbelievable squash/potato layered dish (in a cast iron skillet). WOW. Thanks for such great summer squash recipes!

  313. Rebecca

    Amazing. I adapted it so I could throw all the pastry ingredients in my Thermomix but followed the recipe for the zucchini and cheese mix to the letter and it was sensational. Perfect for a girls lunch or when I have to take a plate to work. I don’t think I’ve ever made anything of yours that hasn’t turned out. Thanks for making me look good (although I do have to share you with people when they beg me for the recipes)

  314. Kelly

    Wow! I made this because I saw it on Instagram. Soooooo delicious! I used your recipe for ricotta (already had it made). The crust — fantastic! The only thing I changed was to sauté the garlic in the olive oil lightly. Next time I make it I will slice the zucchini a little thinner — I think mine were too thick — and I didn’t overlap them. So, while my galette didn’t look “purty”, it tasted AMAZING! Thank you!

  315. Danyel

    This was fantastic! Made as written. Mine didn’t turn out near as pretty. It was very humid here today. I should have used less liquid in the crust. Would be lovely for a shower or brunch.

  316. MAC

    Thank you for the inspiration! I just made it for dinner. Made some, hum, improvements… I made ricotta last night but it turned out very dry (I need to figure why is that) so I added an egg to the cheese mixture. I swapped the mozzarella for an aged cheddar. I pan fried a couple slices of bacon in small pieces and added an onion finely sliced and about six ounces of mushrooms, thinly shined too. I seasoned the veggies with salt, lots of pepper and a dust of garlic powder. So, philsbury refrigerated dough, rolled into an oval that fits my cookie sheet, cheese mixture, onion and mushroom mixture, then my rounds of zucchini that I has salted before to make them lose some water. Brushed them with a mix of olive oil mixed with herbs de Provence and a dusting of garlic powder. Brushed my fold of dough with coffee cream but should have done the egg, it always look so much better! This said, it was very good!

  317. I’m thinking about making this for a dinner! How do you think it would hold if I assembled the galettes in the morning, covered and refrigerated, and then baked them off before dinner?

  318. Laura

    I’m likely to blame by adding more mozzarella to replace the ricotta I couldn’t find, but wow, this became very, very greasy. I’ve made plenty of galette/pie doughs that also had a stick of butter but in this one I could taste every bit of the butter. It was a little much for me together with the cheese. I would either swap the dough or use this one for a different type of filling.

  319. Robin Cunningham

    I made this but sauteed shallots and shitake mushrooms, too, and put them on top of the zucchini, YUMMY!

    PS- I made the dough in my cuisinart, WAY EASIER than doing it by hand. FYI. I used the steel blade for the initial mix of flour and butter (pulsing) and then the plastic blade for the rest. BOOM! Done.

  320. cpauldin

    This is delicious! So easy- my only change was lo-fat Greek yogurt for the sour cream, since that’s what I had. Looking forward to making this with other veggies too. Heads up, it’s not very big, so if you have a family you might want to double the recipe. Will be making this again and again in CSA season!

    1. deb

      I would use it to pulse the butter into the flour mixture but for best results, you should then transfer it to a bowl and stir in the wet ingredients or it gets over-blended.

  321. Jennifer

    This is a family favorite! I make my own ricotta and use the leftover whey in the crust instead of lemon juice. I also prefer more filling, so I usually double it. Also, I shredded the zucchini (to try to entice one of my kids to eat it) and have also tried it sliced as in the recipe to compare. We all actually prefer it shredded. I don’t really like making any kind of dough, but this is totally worth it!

  322. Waffler

    I’ve made this a few times and it’s a big hit – really elegant & delicious. A lake of butter forms as it bakes, so I have to remember to put something under the baking sheet to catch the drips.

  323. Jenny

    This galette, made with Smitten Kitchen’s slow roasted tomatoes ( instead of zucchini is my favorite late summer thing to make. If you do this, leave out the olive oil-garlic step in this recipe. The slow roasted tomatoes already have olive oil and garlic. And the caramelized roasted tomatoes have lost much of their water content and won’t make your galette soggy. I promise – it’s superb, beautiful and impressive.

  324. ksegal

    I am hoping to make this later today, crust is already made but I have a question: Can this be made in a pyrex clear glass pie plate or will the crust not brown on the bottom unless baked on a metal vessel?

      1. ksegal

        Thank you Deb, I will go with your way and bake on a metal pan with parchment underneath for easy transfer to serving plate. Can’t wait for my family to enjoy this dish!

  325. Cindy Hersh

    Hi Deb,
    I am looking at this and thinking how it would work GF if I used a parbaked cauliflower crust instead of a pastry crust. Your thoughts?

  326. Rita Thibodeau

    Yet another successful Smitten Kitchen recipe! I made this exactly as written with our freshly harvested zucchini and basil from the garden. We enjoyed every bite. I usually fear a pastry crust but this one worked beautifully and was so tasty! Thanks Deb for making me look good yet again! I appreciate your efforts to provide amazing recipes.

  327. sophiegallizioligmailcom

    Any suggestions to substitute for the ricotta and other cheeses? My husband doesn’t eat cheese (no allergy – just *really* doesn’t like it. Something about childhood Muenster trauma…). I could try brushing the dough with a little mustard (as in Delia Smith’s recipe for dried tomato tart)… Any thoughts?

  328. I am confused…..the recipe says nothing about a pie pan. Yet the picture seems to show a metal pie pan and someone asked about using a pyrex pie pan…so do you put it in a pie pan or just put it directly on a sheet pan?

  329. Rachel Scotten

    I made this tonight but I was lazy and subbed a tube of store bought crescent rolls for the pie crust. Super easy to roll out and delicious results! Thanks for the recipe. My kids loved it too!

  330. Jane

    This was perfect side for dinner, but could be a light lunch with side salad too.
    I am not a confident dough maker, but this came out perfectly! Highly recommend parchment tip on baking sheet.

  331. Amy Doyle

    I made this for dinner tonight. My husband claims to hate vegetables so I was worried he wouldn’t eat it. Oh my god, we both loved it! Then our son stopped by and polished it off. I’ll have to make another one tomorrow. As soon as I read your comment about adding more ricotta, I knew I had to use a bit more than 1/2 cup. The crust turned out nice and crispy. My pie crusts are usually a bit soggy but this was nicely browned.
    Thanks so much for this recipe!

  332. Sarah M

    My crust leaked butter during baking, enough that I had to pour it off to finish baking the galette. I’ve made a lot of pastry but never had this problem before. Is it because my dough was too warm when it went into the oven? Or is there something else I’m missing? I tend to make simple flour/butter/water crusts so this was a new recipe for me.

    (I know the dough will be tough but it looks so pretty that I’ve wrapped well and frozen for a trip to the lake this weekend, as planned.)

  333. Wendy Dovner

    Love this Galette it made a nice light dinner. Hubby ate 2 pieces. 10 minutes into baking I noticed the remaining garlic oil. I got it on and all was good.

  334. Katie

    I make a lot of recipes from all my favorite online food bloggers, but I have never left a comment, but OMG this deserves one…

    I added omitted mozz and added honey goat cheese instead. I also added fresh thyme, chopped almonds, and a balsamic glaze; it was to die for. The sour cream crust is out of this world.

    Served with a large salad and some dry rose – it was perfect for a summer night.

  335. Olivia

    I got crazy with this one to make it faster and make it include a larger serving of veggies!
    – I used one sheet of store-bought puff pastry, it came out perfectly
    – I chopped and sautéed a 16 oz bag of spinach in olive oil until it got wilty and reduced in size, wrung out the excess moisture and stirred it into the ricotta mixture
    -I also added the juice and zest of one lemon to the ricotta-spinach mixture
    -used 1 cup of Parmesan and skipped the mozzarella because it was pricey at Safeway

    The result was delicious, lemoney, and pretty damn nutritious!

  336. Ellen

    I was looking for a recipe to use up some zucchini, ricotta, and sour cream I had in the fridge, and voila! Smitten Kitchen to the rescue once again. This galette was super tasty. I upped the cheese mixture by about 50%, and baked it for about 42 minutes (my oven runs slightly cold). Surprisingly, the crust was still crunchy on the 2nd day after microwaving!

  337. Carey

    I kind of felt like I’d lost my mind when trying this tonight. This felt so fancy and I’ve never attempted a dough but it turned out soooooo good. I ended up with the cheese layer thicker than it should have been and I definitely should have used more flour during the rolling, but I was surprised how well it turned out. Thank you for making such a beautiful dish so accessible.

  338. ZK

    I have never made dough on my own and this was the most DELICIOUS flakey dough… And all together delicious dish, wow. I wonder if there’s a way to make this ahead of time? Could it sit for a while assembled before putting in the oven? Or does the dough last longer in the fridge if needed?

  339. Jocelyn Hallman

    I made this tonight and it’s tasty! But I would definitely double the cheese next time. The main reason is actually that I found the crust rolled out way larger than there was enough cheese for. If you had double the cheese, you could make the galette more of a true pie size, but mine ended up like kind of like a mini pie and I had to trim a bunch of dough off. I would also personally salt the dough more, but that’s just my palate maybe! The zucchini is nice and salty, but the dough was kind of bland for me.

  340. Maura

    I’ve made this multiple times. I still haven’t managed to perfect the crust folding in a way that’s anything other than “slightly sloppy”, but somehow it still looks beautiful. I’ve served it both at room temperature, and hot. Definitely prefer it hot!

  341. Melissa K.

    This was delicious! I made mine with farmers market zucchini and golden zucchini. Prep took some time, but it would have been quicker had I actually planned ahead. I ended up having to cook it for closer to 50 minutes, and it still wasn’t as brown as the photos here, but very good. Definitely rich – I think this would be great in small slices (or even mini galettes?) for a party.

  342. Jen Plaut

    I 1.5x the crust and ricotta parts because I wanted to justify using more veggies. I used a yellow summer squash and a zucchini and neither were small. I also sautéed an armful of Swiss chard (and its chopped up stems). I put the chard on the bottom, then the ricotta layer, then the zucchini. It took an extra 15 minutes to cook but it was so delicious!

  343. Alexandra Ford

    I made this last night! If you have the time and ingredients, I recommend making your own ricotta. I wanted to try Deb’s recipe for homemade ricotta anyway, but wasn’t sure it would make much of a difference when baked. I was totally wrong! I could definitely tell the difference. Regardless, this is a perfect summer side. Thanks so much!

    1. FizzyBlonde

      I made this last night and used ricotta I made from Deb’s recipe. Definitely overdid the zucchini because I was determined not to waste any of the two I sliced up and it was still absolutely fantastic. I am terrrrrrrrible at rolling out pastry and mine was more of a square than a round and it made no difference. This is a lovely recipe that has a lot of steps and makes you feel super cheffy without actually being difficult. A+. NB: I would call this more like 4 servings than 6.

  344. Kathryn

    Made this for dinner tonight. Really good. Really easy. The dough was very forgiving … I used a food processor and under-processed it some, but it still turned out flaky and crisp. What a great way to use up some of the abundant zucchini right now.

  345. My daughter and grandson came to lunch! A rare corona virus treat and I wanted to make something really special, so I tried your zucchini galette. WOW! It looked beautiful, tasted great and the 12 year old ate 3 pieces! Your directions were so clear and easy (I followed them exactly – almost) Since you mentioned that you had considered doubling the amount of ricotta – I used about 2/3 C and it was just perfect. thank you, you made me look good!
    I have to tell you that my other 12 year old grandson has taken up cooking with a vengeance, and your book ( a gift to his Mom from me) has become his bible! He told me about the raspberry scones, and I have made them twice (once with strawberries and once with blueberries – (no raspberries around here) they were wonderful and my English friend was totally delighted! When I made the blueberry ones, I slipped the tray of blueberries in the freezer for about 10 minutes before blending them into the dough. They looked so nice!

  346. Ellen Aronson

    Just finished having it for lunch! Delish! Had to substitute a few of the cheeses ( can’t shop that easily during quarantine) but no matter!
    I followed the dough recipe exactly though and even refrigerated overnight. It was very wet, hard to roll out and it really didn’t want to let me move it to the parchment paper. Can’t figure out what went wrong – can’t wait to try again.

  347. Tamara

    Lo these many years later, I made this dish. Smittenkitchen website is our Cookbook of the Month over on chowhound – so I finally tried this recipe. I didn’t have ricotta so used creme fraiche instead and, wow, how delicious. Love your site, love your food, thank you for what you do!

  348. This Zucchini Galette was DELICOUS!!! Even if your garden is not overflowing with zucchini make this galette now!!! As we were eating it we discussed the next time we were going to make it and how we could add eggs on top and make it for breakfast!! Freezing flour is your friend!!! Go make it!

  349. Mindy

    I’m slightly ashamed to admit I made this with a store-bought pie crust (the refrigerated kind you roll out). I know, I know! But, *toddler* and limited time in the kitchen. Nonetheless, this turned out so great. Because I didn’t get to make the dough, I sprinkled some fresh lemon juice over the thing before baking. Great with a simple arugula salad. Toddler even ate several bites of zucchini! And I’m sure will be even better when I get to try the dough recipe with it!

  350. Jennifer Siegel

    easy and so good…I am not great at pies so I love a good galette! thank you for the inspiration..I do wonder about extra cheese?? was perfect as is but maybe could be even more perfect? May try it. I saw an interesting tip last night when I went to shape it – after rolling it out the chef used a 10″ pastry ring to cut a perfect circle. Probably not totally necessary for a rustic galette but could be helpful for those of us that cannot roll circles!

  351. Shilpa

    Can I assemble this the night before and bake it for lunch the next day? Or would you recommend only making the dough the night before. I’ll be taking it to someone else’s house in the morning to serve at lunch so trying to figure out the best way!

    Thank you!

    1. Jennifer Siegel

      I am finding this to be even better as the week goes on — I would bake it and reheat if you can…i honestly can’t believe how well it has held up.

    2. Assemble everything separately wrapped in plastic wrap, stacked in fridge (crust rolled out to size, cheese mixture formed to size, unsalted or salted & patted dry sliced squash). Assemble in the morning & bake. I brushed edge w olive oil & omitted yolk. It was delicious. I did not salt the squash. Added fresh halved cherry tomatoes drizzled with olive oil, s&p tumbled on top to garnish.

  352. Lesley

    Deb, your daily Instagram posts often inspire my evening meals and this recent one was no exception! This was utterly delicious, the pastry was so crispy and flaky and the filling was a perfect compliment to the zucchini. My husband loved it and we are looking forward to the leftovers for lunch! Thanks for all you do!

  353. Maria

    Picked the zucchini this morning from my garden. We had an afternoon of cooler weather today, so I rushed to make this. Love everything about it! The crust was easy to make and very flaky and delicious. The ricotta and zucchini today was a great combo. Thank you for the recipe.

  354. I love a good galette. I had some garden fresh zucchini and decided to try this. Oh dear God…..the crust is the bomb! It’s flakey like filo dough and the cheesey garlicky filling is addicting. Love love love it. ✳️✳️✳️✳️✳️

  355. Martha

    This is amazing! So delicious! I made 1 1/2 times the cheese filling and thought it was perfect! Thank you for this summer gem!

  356. Jill C

    Wow. Just made this for lunch and it was AMAZING. I used goat cheese instead of ricotta and yellow squash subbing for zucchini and I got so many compliments. 😉😬😊.

    I think tomorrow I’ll do an easy snack lunch to make up for today (or pbj’s…) but it was a lovely change of pace!

  357. Maham Hameed

    so, so, SO good!!! The dough was difficult to work with so I had to add more flour. I also added cherry tomatoes in the Galette (I roasted both Zucchinis and tomatoes beforehand). Looking forward to trying other recipes by you! Thank you.

  358. Abby

    I ran out of ricotta so I substituted cream cheese, and I added a thin layer of leftover pesto on top. It came out great!!
    I did find the dough a little too wet to easily roll out or transfer, so to anyone making this, don’t be afraid to really really generously flour your counter as well as your rolling pin! It’ll still turn out flaky and beautifully.

  359. FizzyBlonde

    How would the toppings work on pizza dough in lieu of the pastry dough? I have made it as written many times and it is DELICIOUS but want to try with pizza dough instead to reduce the richness a bit (all that butter in the crust).

  360. Sarah

    I made this! I have wanted to try a galette for a long time. I didn’t have ricotta so blended cottage cheese. Also I quadrupled the garlic (I have a garlic problem). It was so tasty and the crust crusted perfectly, you could hold the pieces like pie. I’m not an experienced baker or crust maker so I was worried it would be floppy or crumbly or soggy. It was extremely rich, so my question is: is there a way to not use a whole stick of butter but still make a lovely crust to enshrine vegetables in?

  361. Maria

    This is a wonderful recipe!! A must! I will be making this over and over again! Wonderful flaky and delicious crust! 100% recommended.

  362. Shelly

    Loved the crust. For the filling, I’d probably use a more flavorful cheese, not mozzarella, and do without the garlic. Some lemon zest would be lovely here as well.

  363. Shelly

    Loved the crust. For the filling, I’d probably use a more flavorful cheese, not mozzarella, and do without the garlic. Some lemon zest would be lovely here as well.

  364. Amy

    I can’t believe this came out as delicious as it did. I AM proud of my crust (kept the ingredients in the fridge/freezer until needed) but the cheese filling gave me grief. I didn’t have ricotta, but planned to sub in some herbed goat cheese I had in the fridge, only to discover that the goat cheese had molded over. In desperation, I crumbled up 1/4 cup queso fresco in 1/4 cup sour cream, mixed it up with the other cheeses, and prayed it wouldn’t be too salty.


  365. Carole

    Deb, Have you found that the zucchini slices do not cook in the 40 minutes? Making it this morning for guests and I did add another 5 min at 350 to give it a little longer. I have not cut into it yet, and maybe the slices should not be cooked til soft. Just wondering. I made your recipe must have been 6+ years ago, then gave up dairy after breast cancer. All I remember about it is that it was a fabulous hit… so delicious!

    1. deb

      I haven’t, no. Mine soften quite a bit when salted, so they go in seeming already half-cooked. And I do cut them thin. [Video recipe coming for this soon!]

  366. JEA

    Hello Ms. Smitten Kitchen!!

    Been following you since time began…Am so proud of you and your success…Kinda Mama-like…Which I am old enough to be…

    I am a seasoned cook and baker…I always salt and drain zucchini before using in recipes…Followed your instructions, as well…

    Used a rimless baking sheet lined with parchment…Half way through baking could smell “burning”…Zucchini juices had run all over sheet and into oven…Smokey mess and an oven that now needs to be cleaned…

    Had to transfer half baked galette onto another (rimmed) cookie sheet…Even then, had to mop extra juices with towel as it continued to bake…

    The finished galette was delicious…How it was not soggy on bottom I do not know. Everyone clamored for more!!

    The gist of this post: What could I have done wrong for the zucchini to have had soooo much water? Anyone else with this result??

    Want to make again but without resultant “juices” How???


    1. deb

      Thank you! Did you salt and blot it? If so, I’d hope it wouldn’t be so watery. However, I do say when it comes to fruit galettes, ignore the trickles. They’re between you and the pan and it happens. If the final taste was good, doesn’t matter. But yours sounded soggy. What kind of baking pan?

      1. JEA

        So happy to hear from you…

        The cookie sheet: Williams Sonoma Goldtouch® Pro Nonstick Non Corrugated Cookie Sheet….No rim…Will not do that again.. Will use a more traditional rimmed sheet.

        Yes..Salted and blotted.

        Was delicious.. Crust divine!!! Interestingly…Very similar to my strudel dough recipe…

        Love “between you and the pan” (:
        But was between me, my floor, my counters (a messy transfer to another cookie sheet) my oven…Yikes….

        Going to give it another shot…

        More blotting…Different cookie sheet hopefully = less mess…

        You are an absolute treasure….


      2. JEA

        Dear Deb ~

        As much as I do not want to out myself as a less than fastidious baker ~
        I must.

        In readying the ingredients to make Galette ll…A lightbulb went off!!!

        I did not use 8 TABLESPOONS of butter last time…I used 8 OUNCES!!!

        A rookie mistake that I am loathe to admit…But again, I must…

        No wonder my cookie sheet ran over with what turns out to be fat…not zucchini water…No wonder my oven was a smoky mess…

        So there you go…A baker of 30+ years messed up big time…

        Wanted to own up…It truly was me…Not you.

        xoxo JEA

  367. Rachel

    Delicious! Used a mix of mozzarella, parmesan and robiola and served it with tomato salad and green beans. I never thought another galette would come close to the white bean and leek one but I was wrong! :)

  368. Anna K

    I made this today inspired by your YouTube video. I remain terrified of pastry but this was, genuinely, easy. I grated in the butter cold, and subbed milk with vinegar for the sour cream. I didn’t have ricotta so used halloumi, mozzarella and cheddar and it was a triumph. My young kids inhaled it. As did we. Thank you Deb.

  369. Liz Whittaker

    This was delicious! I used a food processor for the pastry and it turned out perfectly. I first cut the butter into small pieces and then pulsed with the flour until the pieces were tiny pea size. I mixed in the liquid ingredients by hand. The dough was very easy to roll out and was nice and flaky when baked.

  370. Kristin

    This was wonderful and worked perfectly. I mixed fresh basil into the ricotta mixture, and I dotted the top with cherry tomatoes to make it even more summery. Definitely bake on parchment. Mine leaked a little in one spot and my baking sheet would’ve been a mess without that parchment. I’m not sure I’d call it an easy weeknight meal, since it involves making and rolling out dough, etc, but definitely worth a little extra effort on a day when you have the time.

  371. Anne

    I just made this for a lunch on the porch with old friends. I know they’re adventurous diners, so I added some slivered kalamata olives under the zucchini. It was a huge hit. They reminded me multiple times to send them the recipe!
    There were some trimmings from the pastry left over, so I shaped them into a little biscuit and baked it with the galette. Delicious! I’m going to try using just the pastry dough to make fat breadsticks – I think they’ll be amazing!!

  372. Anne

    Could you freeze the unbaked galette, or would it be better to bake it first and then freeze? I like alone and I’ve been thinking about making individual-sized galettes for a quick luxurious meal anytime!

  373. Mari

    The crust was so flaky and it was just divine. You don’t really need any special skills but it was amazingly delicious. My husband and I truly enjoyed it. Thanks Deb :)

  374. Kim

    I made this after watching your new YouTube video and my goodness, it was so delicious. I made it for myself with salad to have for dinner and also a few lunches during the week, but ended up taking it to a last minute family get-together. Everyone, young and old (including a 15 month old) loved it, and they all commented on how croissant-like the crust was. This is a keeper. You mentioned in the blog how you thought about doubling the cheese. I ended up grating a little too much, so I did 1-1/2 times the cheese filling and it was perfect. I worried that I had made mistake when I saw cheese fat leaching out onto the pan but it actually served to “fry” the crust bottom so it was very crispy (and still very flaky), not soggy or greasy at all once it had cooled for 5 minutes. Only one tiny complaint—I have gotten so accustomed to using a scale to weigh my ingredients that now I hate dirtying up measuring cups and spatulas, so maybe next go-round, I’ll take the time to weigh everything and write it down. There will be a next time.

  375. Debbie

    Made for dinner tonight. Beautiful and very tasty. I added sliced tomatoes and bacon to the top. I did make a 1 1/2 of cheese and actually think the recipe as written might be better.

  376. Eileen Simmons

    I made your zucchini/ricotta cheese galette and loved it. I’m wondering if the crust can be made a day ahead and refrigerated.

  377. Lynn

    This recipe answered the need for what to do with some tired zucchini and way past the Best By date on an unopened container of ricotta (it’s now August and Best By date was May!). I’m not a zucchini fan unless I bake with it, so who knows why it was in the fridge! Anyway, this seemed the recipe for me, though a bit tedious what with the chilling and the pastry to make.
    I doubled the filling in order to use up the ricotta, which BTW smelled fine when I opened it.
    The final result was a dish with tastes and textures that pleased exceptionally. It was delicious! I will definitely make this again. This is just like a comfort food, with deeply satisfying and soothing flavor.

  378. Lorraine

    I’m making this for the second time this week. Followed the recipe exactly. It was delicious but I did have a pool of liquid over the top when I pulled it out of the oven that I had to mop up. The second time I made sure to get more water out of the zucchini and used low fat ricotta, it was much better. Thanks Deb, you’re making me look like a star.


    I made this, and even my clumsiness could not mess it up! The dough seemed really dry to me, so I went to add a bit more ice water, and dumped in a good glug instead. Ugh! At the at point I felt I was committed, so I went on with the recipe. The crust was outstanding…flaky, crispy, not soggy at all! The flavors were amazing. This tastes like summer! I will be making this again.

  380. Susan Williams

    I made this for dinner last night. Totally delicious and the crust, especially, is to die for! It was a perfect summer dinner on a hot muggy night.

  381. Kristen Forrestal

    I made this yesterday with no changes to the recipe except for a bit more ricotta. It is so incredibly delicious! Highly recommend.

  382. Laurie Bacon

    First of all, thank you for your humor and yummy recipes. I need help with the zucchini ricotta galette I just tried. To say it has a soggy bottom is being kind. I chilled everything as you directed – except I left the diced butter in the freezer a couple days while I replenished my zucchini (oops) and I did use parchment paper. The main difference between mine and yours in the pic is that I overlapped the dough more on the top – guess I rolled it out too big. The top is lovely but the bottom was definitely just sitting in oozy butter and cheese by the end. What would you suggest if I am brave enough to try again?

  383. Denise

    I have read through these comments and know that the dough can be made in advance and refrigerated but my question is about the already baked finished galette. After baked, has anyone refrigerated and reheated in hot oven the following day with success? Or possibly just leave out to room temp and serve rather than reheating. Any comments on this will be appreciated.

    1. Umm Bonjon

      For the leftovers I heated it up in a frying pan. So it was warm but still kinda room temp. I ate my own slice cold.

  384. Umm Bonjon

    I had too many courgettes. And I had the ambitious hope to make a nice pastry. I made this.
    It was great.
    I didn’t have ricotta so i just used feta and some yogurt with mozzarella.

    My mum who detests zucchini said it was delicious!!!

  385. Janet

    This was the best Galette recipe ever!!! I upped the garlic and the basil because we love them. And I used yellow crookneck squash because we had a lot from the garden. The crust was especially good. Thank you!!!

  386. Hi Deb,
    This looks perfect for today as I’m off to the farmer’s market for zucchini. In your video, I noticed that you baked your galette on the bottom rack in the oven but did not mention it in your directions. Is this what you recommend?

  387. Carly

    I make this a few times a year, often in both the summer and winter. It’s always a hit. My favourite is making it in the summer when we have fresh from the garden zucchini. I made it for my family when they were here from overseas, my aunt is a vegetarian and loved it. I baked it on a ceramic pizza stone on parchment. I liked to serve it with flakey sea salt and a simple salad tossed with vinaigrette.

  388. Fantastic! I made this on a Saturday for a brunch the next morning. After it cooled I wrapped in plastic wrap and refrigerated and gently reheated the next morning, just to crisp up the crust. I sprinkled the basil after it was cool so that it stayed bright green and pretty. I did get a fair amount of butter pooling as it cooked but that didn’t seem to hurt anything. Truly divine.

  389. Deb, I made this a few days ago. You were spot on about the crust coming out like a croissant. Truly amazing and easy! It is really flaky.
    This recipe is perfect. The flavor was over the top especially with the garlic oil which I think I need to keep a batch in the refrigerator just in case.

  390. Michelle

    This was wonderful! The perfect buttery crust was definitely the star, but everything was perfect and balanced. I didn’t have sour cream so I subbed ricotta and I thought it worked perfectly. Next time I will make two!

  391. I love this recipe. Perfect around late August when I end up with a ton from the garden. It also freezes remarkably well. Definitely place on parchment as described and freeze solid, THEN double wrap in plastic cling wrap and slide into a large freezer bag. Bake within 3 months. (I also find, if you’re going to freeze it, better to include the basil in the ricotta filling instead of sprinkling it on top after baking—which I ALWAYS forget to do.)

  392. Lauri Meyer

    This is now one of my favorite uses for our garden fresh zucchini! It’s sheer perfection! I used left over pie dough and it turned out perfect! My husband was even pleasantly surprised & actually asked if I’d be making another any time soon! The Smitten Kitchen does it again! Tried, tested & true to be delicious and easy to make! Thank you!!!

  393. Kristina

    I have never made any kind of homemade pie crust or similar before and, admittedly, I was kind of worried. However, this turned out beautifully! And it was absolutely delicious!!! My whole family loved it! I’m going to make two more to bring to a Christmas party tomorrow evening. :-)

  394. Carrie as in Caraway

    I come back to this pastry recipe again and again. Because it uses such a small amount of sour cream, I usually make a batch whenever we have some left over from another meal. The dough keeps great in the freezer, and I just the it in the fridge overnight before using it as described, either with zucchini or another veggie like mushrooms. Highly recommended!

  395. Anna

    Hello! If I wanted to make a large galette for 10 people could I do it on like a baking rectangular slab and 1 1/2 the ingredients or would it be better to just make 2?

  396. Maura Burke

    That was delicious. The crust was the most successful I’ve ever made, so thank you! I look forward to trying other vegetables.

  397. Jamie

    I forgot to put the basil on but it was so delicious I didn’t even realize that until I just saw the picture again. I will definitely make this again.

  398. Nancy in CA

    Made this, zucchini butter for spaghetti, and the Ultimate Zucchini Bread as muffins yesterday to use up way too much zucchini from the garden. My dough came out too wet – I ought to know to hold back some liquid, as the amount I need always depends on how thirsty my flour is. No real issue except the crust is a bit tough, but this is one very tasty dish! I’m thinking of adding a bit of diced prosciutto next time – there will definitely be a next time!

  399. Kelli

    A giant hit with my husband and my nine year old both! I love this crust recipe. I didn’t have sour cream on hand, but I subbed in plain, full-fat Greek yogurt and got a very pleasing result. What a great use for zucchini!

  400. Leslie Genszler

    I don’t have enough zucchini in the garden, could I mix it with a yellow squash? If so, what do I need to do differently?
    Thanks, it looks great!

  401. Ann

    My daughter in-law made this for Grandparent’s Day lunch and served it with gazpacho. It was so good that I was hoping my grandson would not like his and I could eat his slice too. Thanks for another great recipe!

  402. M

    I have made this every year since it was published, and I always look forward to it. I remember reading the original post at my dest at work and getting all the ingredients on my way home. I can’t believe it’s been 13 years!!

    I like this best with smaller, young zucchini from my garden. If I want to fit more zucchini in, I lightly sauté them with garlic first so it shrinks up a bit. The crust is wonderful and the zucchini and cheese combo is perfection!!!