Step 1: Preparing the Dry Ingredients. Begin by adding your flour, salt, and sugar to a food processor. Pulse these dry ingredients a few times to ensure they are well combined and aerated. This initial step prevents pockets of unmixed ingredients in your final dough, contributing to an even texture. Step 2: Incorporating Cold Butter. Next, add the very cold, cubed unsalted butter to the food processor. Pulse another 5-6 times until the mixture resembles coarse crumbs, with some pea-sized pieces of butter still visible. These pockets of cold butter are absolutely crucial for creating a wonderfully flaky crust. Step 3: Adding Ice Water Gradually. With the food processor running, gradually add 3 tablespoons of ice water, pulsing a few times after each addition. The goal is to slowly bring the dough together without overworking it, which can lead to a tough crust. Step 4: Achieving the Right Dough Consistency. Continue adding ice water, one tablespoon at a time, until the mixture starts to come together and resembles wet sand. It won’t form a perfect ball in the processor, but it should hold together when you pinch it. Be careful not to add too much water, as this can make the crust tough; I usually need about 5 tablespoons total. Step 5: Forming the Dough Ball. Gently dump the crumbly dough mixture onto a clean, lightly floured surface. Use your hands to quickly gather and form it into a cohesive ball. Handle the dough as little as possible to keep the butter cold and prevent gluten from over-developing, ensuring flakiness. Step 6: Chilling the Dough. Flatten the dough ball into a disk shape, then wrap it tightly in plastic wrap. Place it in the refrigerator to chill for at least 15 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the dough much easier to roll out later and ensuring a beautifully flaky crust.

Step 7: Slicing the Zucchini. While your dough is chilling, prepare the star of the show: the zucchini. Slice the zucchini into thin, even rounds, ideally about ⅛ to ¼ inch thick. Uniform slices ensure even cooking and a beautiful presentation. A mandoline slicer is incredibly helpful for achieving consistent thickness, but a sharp knife works just as well with a steady hand. Step 8: Blotting Excess Moisture. Zucchini contains a lot of water, which can make your galette soggy if not addressed. After slicing, blot the zucchini rounds thoroughly with a paper towel, pressing down gently to absorb any excess moisture. This simple step is vital for a perfectly textured filling and a crispier result. Step 9: Preparing the Filling Mixture. In a medium-sized bowl, combine the ricotta cheese, grated Pecorino Romano (or your chosen cheese), 1 tablespoon of olive oil, finely chopped fresh rosemary, and bright lemon zest. Step 10: Mixing Until Combined. Mix all the filling ingredients until they are well combined and creamy. Season generously with salt and freshly ground black pepper to taste. Give it a quick taste test to adjust seasonings as needed – this is your chance to make the filling perfectly balanced! Step 11: Rolling Out the Dough. Once the dough is chilled, remove it from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough disk into a roughly 12-inch diameter circle. Don’t worry if it’s not a perfect circle; remember, rustic is part of the galette’s charm and makes it uniquely yours! Step 12: Transferring the Dough. Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Parchment paper is crucial here, as it prevents sticking and makes for easy cleanup and a smooth transfer of the baked galette.

Step 13: Spreading the Ricotta Filling. Carefully spread the prepared ricotta mixture evenly over the rolled-out dough. Make sure to leave a generous border of about 1.5 inches around the entire edge of the dough. This un-filled border is essential for folding over to create the rustic crust and will help contain the creamy filling. Step 14: Arranging the Zucchini. Now, it’s time to artfully arrange your blotted zucchini slices over the ricotta filling. You can layer them in concentric circles, slightly overlapping each slice, to create a beautiful and organized presentation. This not only looks appealing but also ensures even distribution of the zucchini, allowing it to cook uniformly. Step 15: Folding the Galette Edges. This is where the “forgiving” nature of the galette shines! Using your fingers, gently fold the dough border up and over onto itself, pleating the edges as you work your way around the entire galette. Don’t strive for perfection; the rustic, uneven folds are part of its charm. Lightly tuck in the outer layer of zucchini as you fold, ensuring the filling is partially enclosed. Step 16: Finishing Touches and Egg Wash. Drizzle the remaining tablespoon of olive oil over the zucchini, then season with an extra sprinkle of salt, pepper, and fresh rosemary for an added aromatic touch. Finally, whisk together the egg yolk and 1 teaspoon of water to create an egg wash. Lightly brush this mixture over the exposed crust. This will give it that irresistible golden-brown color and beautiful sheen when baked, making your galette look as good as it tastes.

• Chill Your Dough Religiously. This isn’t just a suggestion; it’s a golden rule for flaky pastry! Ensuring your dough is thoroughly chilled in the refrigerator as instructed allows the gluten to relax, which prevents a tough crust. More importantly, it keeps the butter solid. When the cold butter hits the hot oven, it releases steam, creating those desired pockets of air that lead to a wonderfully flaky, tender crust. A well-chilled dough is also significantly easier to roll out without sticking or tearing, giving you more control over your pastry.
• Slice Zucchini Thin and Uniformly. The key to evenly cooked and beautifully presented zucchini in your galette is consistent slicing. Aim for very thin slices, ideally between ⅛ and ¼ inch thick. If slices are too thick, they won’t soften sufficiently during the baking time; if they’re too thin, they might disintegrate or become mushy. A mandoline slicer is a fantastic tool for achieving uniform thickness quickly and safely, but a sharp chef’s knife and careful technique will also yield excellent results. Alternatively, some food processors come with a slicing attachment that can be very efficient.
• Maintain a Clear Border. When spreading the ricotta filling, always remember to leave a distinct border of at least 1.5 inches around the entire edge of your dough. This un-filled space is crucial. It provides enough dough to fold over the filling, creating the rustic crust and, more practically, preventing any delicious filling from oozing out during baking, which could lead to a messy pan, burnt edges, and a less attractive galette.
• Embrace the Rustic Charm of the Fold. One of the most liberating aspects of making a galette is that perfection is *not* the goal for the crust fold. Unlike traditional pies that demand precise crimping, a galette celebrates a more natural, homemade aesthetic. Don’t stress about making every pleat identical or perfectly symmetrical. Simply gather the dough up and over the filling, creating a beautiful, free-form edge. The slightly imperfect, rustic look is part of its unique appeal and what makes it so charming – it tells a story of delicious, homemade goodness.

Unlike some recipes, such as my zucchini pancake recipe where squeezing out excess moisture is crucial for batter consistency, you generally do not need to aggressively squeeze water out of the zucchini for this galette. However, it is very important to blot the zucchini slices thoroughly with a paper towel. Gently pressing down on the slices will absorb any surface moisture, which helps prevent the galette from becoming soggy and ensures the zucchini browns nicely during baking. This step is a good balance, removing enough moisture without making the zucchini overly dry and flavorless.

Absolutely! While a homemade crust elevates the flavor and texture significantly, using a store-bought, pre-made pie crust or puff pastry sheet is a fantastic shortcut if you’re short on time or new to pastry making. Simply roll out the pre-made dough to your desired thickness (roughly 12 inches in diameter) and proceed with the filling and folding instructions as outlined in the recipe. This will still yield a delicious and impressive galette with minimal effort, making it accessible for all skill levels.

No food processor? No problem at all! You can easily make the galette dough by hand using traditional methods. In a large bowl, whisk together the flour, sugar, and salt. Then, using a pastry blender, two knives, or even your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs and some pea-sized pieces of butter remain. Gradually add the ice water, mixing with a fork or your hands until a shaggy dough forms. Proceed with forming a disk and chilling as instructed. The key is to work quickly and avoid overworking the dough to keep the butter cold and ensure a flaky crust.

Zucchini and Ricotta Galette

For the galette crust:

• 1¼ cup all-purpose flour
• 1 tablespoon sugar
• ¼ teaspoon Kosher or fine sea salt
• ½ cup unsalted butter, cold and cut into cubes
• 3 tablespoon ice water, more if needed
• 1 egg yolk plus 1 teaspoon water for an egg wash

For the filling:

• 1 large (about 9 ounces) zucchini, sliced into thin rounds (about ⅛-¼ inch thick), and patted dry with a paper towel about 2 cups sliced zucchini
• ¾ cup ricotta cheese
• ½ cup grated pecorino romano cheese
• 2 tablespoon olive oil, divided
• ¾ tablespoon chopped fresh rosemary
• 2 teaspoon lemon zest
• ½ teaspoon Kosher or fine sea salt, plus more to taste
• ½ tsp fresh ground black pepper, plus more to taste

Make the crust:

• In a food processor, combine the all-purpose flour, sugar, and Kosher or fine sea salt. Pulse these dry ingredients a few times to ensure they are well blended. Add the very cold, cubed unsalted butter and pulse 5-6 more times until the mixture resembles coarse crumbs, with some small, pea-sized pieces of butter still visible.
  1¼ cup all-purpose flour, ¼ teaspoon Kosher or fine sea salt, ½ cup unsalted butter, cold and cut into cubes, 1 tablespoon sugar
• Gradually add 3 tablespoons of ice water to the food processor, pulsing briefly after each addition. Continue to add more ice water, one tablespoon at a time, until the mixture transforms into a crumbly dough that resembles wet sand. The dough should hold together when pinched between your fingers but will not form a solid ball on its own (you will likely need about 5 tablespoons of water in total, but adjust as needed).
  3 tablespoon ice water, more if needed
• Gently turn the dough mixture out onto a lightly floured surface. Use your hands to quickly gather the dough and form it into a cohesive ball. Then, flatten this ball into a disk shape. Wrap the disk tightly in plastic wrap and place it in the refrigerator to chill for approximately 15 minutes. This chilling period is crucial for firming up the butter and relaxing the gluten, making the dough easier to roll. While the crust is chilling, you can begin preparing your delicious filling.

Assembling the galette

• Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper. This will prevent sticking and make cleanup a breeze.
• In a mixing bowl, combine the ricotta cheese, grated Pecorino Romano cheese (or chosen alternative), 1 tablespoon of the olive oil, chopped fresh rosemary, bright lemon zest, ½ teaspoon of Kosher or fine sea salt, and ½ teaspoon of fresh ground black pepper. Mix all ingredients thoroughly until well combined and creamy. Taste and adjust seasonings as desired. Set this flavorful filling aside.
  ¾ cup ricotta cheese, ½ cup grated pecorino romano cheese, 2 tablespoon olive oil, divided, ¾ tablespoon chopped fresh rosemary, 2 teaspoon lemon zest, ½ teaspoon Kosher or fine sea salt, plus more to taste, ½ teaspoon fresh ground black pepper, plus more to taste
• Remove the chilled dough disk from the refrigerator. On a lightly floured surface, roll out the dough using a rolling pin until it forms a circle approximately 12 inches in diameter. Don’t worry about achieving a perfect circle; a rustic shape adds to the galette’s charm.
• Carefully transfer the rolled dough to your parchment-lined baking sheet. Spread the ricotta mixture evenly over the center of the dough, making sure to leave an approximate 1½-inch border around the entire edge of the dough. Use the back of a spoon or an offset spatula to distribute the filling smoothly.
• Next, artfully arrange your thinly sliced and well-blotted zucchini rounds over the ricotta filling. For a visually appealing presentation, you can overlap the zucchini slices in concentric circles, starting from the outer edge of the filling and working your way inwards. Ensure the filling is well covered.
  1 large (about 9 ounces) zucchini, sliced into thin rounds (about ⅛-¼ inch thick), and patted dry with a paper towel
• Now for the signature galette fold! Gently fold the dough border up and over onto itself, working your way around the entire circumference of the galette. As you fold, create small pleats in the dough. Remember, this is meant to look rustic and homemade, so there’s absolutely no need for perfect symmetry or precision. Lightly tuck the outer layer of zucchini slices under the folded dough as you go.
• Drizzle the remaining tablespoon of olive oil evenly over the arranged zucchini slices. Then, sprinkle with additional salt and freshly ground black pepper to taste. You can also add a few extra fresh rosemary sprigs for enhanced aroma.
• Prepare the egg wash: In a small bowl, whisk together the egg yolk and 1 teaspoon of water until well combined. Using a pastry brush, lightly brush this egg wash over the exposed folded edges of the galette crust. This step will give your crust a beautiful golden sheen and crispy texture.
  1 egg yolk plus 1 teaspoon water for an egg wash
• Carefully transfer the baking sheet with the assembled galette to your preheated oven. Bake for 30-40 minutes, or until the galette crust is beautifully golden brown and the zucchini is tender and slightly caramelized. The exact baking time may vary slightly depending on your oven, so keep an eye on it!
• Once baked, remove the galette from the oven and let it cool on the baking sheet for a few minutes before slicing. This allows the filling to set and makes for cleaner cuts. Cut into wedges and serve warm or at room temperature. For an extra touch, consider garnishing with a sprinkle of fresh lemon zest, more chopped rosemary, or a final grating of cheese. Enjoy your homemade, rustic Zucchini and Ricotta Galette!

• The galette dough is ideal for making ahead! To freeze, prepare the dough as instructed up until the point you would refrigerate it. Wrap the disk very well with several layers of plastic wrap to prevent freezer burn, then place it in a heavy-duty freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator or for about an hour at room temperature before rolling out and assembling. This strategy significantly streamlines the baking process on busy days.