Tomato And Zucchini Galette
Tomato And Zucchini Galette
Fresh tomatoes, an herby, buttery crust, and pesto come together to make this tomato and zucchini galette an unforgettable dinner that you’ll want to make night after night!
Fresh tomatoes, an herby, buttery crust, and pesto come together to make this tomato and zucchini galette an unforgettable dinner that you’ll want to make night after night!
This homemade galette recipe started out as a total experiment: I knew I wanted to make a galette with tomato and zucchini but I wasn’t exactly sure which other ingredients I wanted to go with it. So, I ended up raiding my fridge and throwing this easy dinner together by adding garlic and herb cheese, white cheddar cheese, pesto, and herbs and it turned out perfect!
Make sure to read through this blog post to find out how to make this delicious 30 minute meal for yourself.
TELL ME MORE ABOUT THIS GALETTE!
First off, what is a galette? A galette is similar to a pie except a galette’s crust is baked on a flat baking pan rather than in a dish. So, a galette is essentially a pie, but easier! All you have to do is roll out the flakey, buttery dough and then fill it up with your ingredients. Fold the edges just slightly over the filling to create a pretty, crispy crust.
This tomato and zucchini galette is special because it has so many delicious ingredients like pesto, cheese, ricotta, and herbs to create a super savory and delicious dinner that goes great with a light salad.
Galettes are amazingly quick to make, especially if you use store bought pie dough. I prefer to make my own, but if you go the store bought route you can certainly make this dinner in less than 30 minutes with very little hands on time.
HOW TO MAKE THIS TOMATO AND ZUCCHINI GALETTE
To make this flakey herby galette at home, first start with the pie crust. Pulse the ingredients together in a food processor until combined. Add cubed butter, and pulse a few more times until the dough forms small crumbs. Drizzle in some cold water and pulse again until the dough just starts to come together.
Flatten into a 1" disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes. You can refrigerate the dough for longer (up to a day) to suit your schedule.
Now, let’s make the filling for our galette. Spread the soft cheese onto the rolled out pie dough, leaving a 2" space around the edges. Top the cheese with the tomatoes and zucchini slices, overlapping them slightly as needed.
Dollop the pesto and ricotta on top of the veggies. Sprinkle the shredded white cheddar cheese on top of the folded crust, and bake until the edges are brown, and the filling is bubbling.
Remove from the oven and serve with a drizzle of olive oil, a sprinkling of herbs, and a few pinches of salt, pepper, and red pepper flakes. Yum! I’ve made this exact recipe for my fiancee and I a few times already and it’s always a hit.
INGREDIENTS
PIE CRUST
flour
sugar
rosemary
thyme
butter
GALETTE
soft, spreadable cheese like Alouette Garlic and Herbs
tomatoes
zucchini
pesto
ricotta
white cheddar cheese
egg
basil, rosemary, thyme, salt, pepper, red pepper flakes, for topping
HOW LONG DOES THIS GALETTE TAKE TO MAKE?
There are three steps to making this easy tomato galette at home:
Pie crust: 15 minutes, plus 30 minutes of rest time
Galette filling: 15 minutes
Baking: 30 minutes
Start to finish this tomato zucchini galette recipe will take about 1 and a half hours to make.
HOW DO YOU STORE THIS GALETTE?
This homemade savory galette tastes best the same day it’s made, however you can slice up any leftovers and store them in an airtight container in the fridge for a day or two. Reheat the leftover slices in the oven at 350 F for about 10 minutes.
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Tomato and Zucchini Galette
Ingredients
- 1 ½ c flour
- 1 tbsp sugar
- pinch of salt
- ½ tsp EACH of fresh rosemary and thyme
- 8 tbsp butter, cold and cubed
- 4 tbsp water, cold
- 1/4 c soft, spreadable cheese like Alouette Garlic and Herbs
- 2 large tomatoes, like heirloom tomatoes, thinly sliced and patted dry
- 1 small zucchini, thinly sliced
- 1/2 c grape tomatoes, sliced in half
- 3 tbsp pesto
- 1/2 c ricotta
- 1/2 c white cheddar cheese, grated
- 1 egg, for egg wash
- Basil, rosemary, thyme, salt, pepper, for topping
Instructions
- Pulse the flour, sugar, salt, and herbs together in a food processor until combined.
- Add in the cubed butter, and pulse a few more times until the dough forms small crumbles.
- Drizzle in the water and pulse 2-3 more times until the dough just starts to come together.
- Pour the dough onto the counter and knead it lightly just to bring it together and form a rough ball. Flatten it into a 1" disc and wrap it in plastic wrap.
- Refrigerate for at least 30 minutes.
- Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Roll the cold pie dough into a circle on the counter until it's about 12" wide. It doesn't have to be perfect and pretty, just flat!
- Transfer the pie dough onto the baking sheet. I find it's easiest to do this by wrapping the rough around the rolling pin and then unravelling it on the baking sheet.
- Spread the soft cheese onto the pie dough, leaving a 2" space around the edges.
- Top the cheese with the tomatoes and zucchini slices, overlapping them slightly as needed.
- Dollop the pesto and ricotta on top of the veggies.
- Gently fold the edges of the pie crust on top of the tomatoes and zucchini so it covers them slightly, and brush the pie crust with the egg wash.
- Sprinkle the shredded white cheddar cheese on top of the crust.
- Bake for 25-30 minutes until the edges are brown, and the filling is bubbling.
- Remove from the oven and serve with a drizzle of olive oil, a sprinkling of herbs, and a few pinches of salt and pepper.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!