Zucchini & Ricotta Galette

Indulge in the flavours of the Mediterranean with a delicious lemon ricotta & zucchini galette. The homemade pastry is totally worth the effort. Although we use zucchini in this recipe, you can substitute it for many other ingredients such as carrots, charred Brussels sprouts, tomatoes, roasted beet, roasted capsicum, fennel.


250g Plain flour

120g Cold Butter

Pinch of salt

1 tsp vinegar

1 tbl spoon yogurt (Greek or coconut)

6-7 tablespoons cold water


2 zucchinis

200g ricotta cheese

90g grated parmesan (reserve 10g to sprinkle over the top)

Zest of ½ lemon

10 basil leaves (you can use dried basil)

Salt Pepper

2 garlic cloves

1 egg for egg wash


Instead of ricotta cheese, you could use a different type of cheese such as feta, goat cheese, or mozzarella.  Use any herb of your choice, or something you have on hand. Thyme, oregano, or rosemary all go well too.

Use whatever veggies you have in store:

  • Eggplant: slice into rounds and roast or grill until tender.
  • Kumara: peel and slice into thin rounds, then roast until tender.
  • Butternut squash
  • Mushrooms: slice and sauté until tender and slightly browned.
  • Spinach: wilt in a pan with a little olive oil and garlic, then squeeze out any excess water before using.
  • Red onions: slice thinly and sauté until soft and slightly caramelised.
  • Tomatoes: slice in half and roast until slightly caramelised.


Cold butter works best when making pastry. Ensure the butter is cold. Chop the butter into tiny cubes or grate. Place the flour and salt into a bowl. Add the cold butter. With your fingertips rub the cold butter into the pastry till it form a bread crumb like consistency. Slowly add the cold water and use your hands to combine the dough into a ball. Wrap and place into the fridge for 1 hour. 

To make the filling in a bowl combine the ricotta, parmesan cheese, lemon zest, chopped basil leaves, salt and pepper. 

Slice the zucchini into rounds and sprinkle with salt. Leave for 10 minutes, rinse and dry thoroughly with a clean tea towel. 

Roll out the dough. Use a large dish or plate to help cut the round shape. You want the diameter of the circle to be 30cm. 

Place the round onto a lined baking sheet. Spoon the ricotta mixture into the middle leaving a 5 cm boarder. Arrange the sliced zucchini on top of the ricotta mixture. Fold over the edges, leaving the centre open. Peel the garlic and slice into thin slices, sprinkle over the top. Sprinkle over 10g parmesan cheese season with freshly cracked black pepper. 

Beat the egg, using the back of a spoon or pastry brush. Brush the egg over the edges of the pastry. Place into a preheated oven at 200 degrees & bake for 45 minutes.


To store leftover galette, first allow it to cool to room temperature. Then, cover it loosely with foil and place it in an airtight container.

You can store the galette in the fridge for up to 3-4 days or frozen for up to 2-3 months.

To reheat the galette, preheat the oven to 350°F (175°C). Remove the foil and transfer the galette to a baking sheet. Cover loosely and bake for 10-15 minutes, or until heated through. Then, remove the foil and bake for an additional 5-10 minutes to crisp up the pastry.