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–+ servings
Appetizer | Main Course | Side Dish

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!
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Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour 20 minutes
Yield8 slices

INGREDIENTS

Pie Crust
  • 1 ½ c flour
  • 1 tbsp sugar
  • pinch of salt
  • ½ tsp fresh rosemary and thyme
  • 8 tbsp butter (cold and cubed)
  • 4 tbsp water (cold)
Galette
  • 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, red pepper flakes, 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 crumbs.
  • 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.
Galette
  • 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 dough 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.
  • Dollop 2 tbsp of pesto on top.
  • Top the cheese with the tomatoes and zucchini slices, overlapping them slightly as needed.
  • Dollop the ricotta and remaining pesto 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, pepper, and red pepper flakes.