Sun-Dried Tomato Ricotta Zucchini Galette

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Sun-Dried Tomato Ricotta Zucchini Galette


Units Scale


  • 1 cup all-purpose flour
  • 1/2 cup einkorn flour (another type of grain, whole wheat pastry flour or more AP would work the same)
  • 1 teaspoon salt
  • 10 tablespoons unsalted european butter, cubed and chilled
  • 1/41/3 cup ice water



  • 2 medium zucchinis, thinly sliced
  • flaky salt
  • freshly ground black pepper
  • 2 tablespoons grated parmesan
  • 1 yolk, beaten



  1. In a food processor combine all the ingredients except for the water.
  2. Slowly pulse and pour in the water at the same time until a dough begins to form leave small pea-sized chunks of butter visible in the dough
  3. Dump the dough onto a clean surface and mold it into a think uniform disk.
  4. Cover the dough and place it in the fridge for at least 2-3 hours or ideally overnight before flouring your work surface and rolling the dough out to a fourth inch thick.
  5. Place the rolled-out dough onto a baking tray and place it back into the fridge to allow the butter to re-chill while working on the filling.


Stir together the ricotta, egg, and pesto until combined!


  1. Preheat the oven to 400 F
  2. Flour a clean surface and roll out the pastry crust until it’s about 1/4 inch thick.
  3. Add the ricotta mixture to the center and spread out in an even layer leaving about an inch of border.
  4. Add the thin slices of zucchini on top of the filling and pinch oven the remaining border to make a crust
  5. Take the egg yolk and brush it on the crust, drizzle the top with olive oil, adding the flaky salt and pepper and freshly grated parmesan
  6. Bake the oven in for about 30 minutes or until golden brown and the zucchini ever so slightly crinkles. Let the galette cool for a few moments before cutting a slice, enjoy!

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