Imagine a rustic, golden-crusted masterpiece that captures the essence of summer's most vibrant vegetables in every single bite. This Zucchini and Squash Galette isn't just another recipe—it's a culinary adventure that transforms simple ingredients into a stunning dish that will have your dinner guests wondering if you've secretly trained in an Italian kitchen. With its crispy, buttery crust and layers of tender, seasoned vegetables nestled on a creamy cheese base, this galette is about to become your new go-to recipe for impressive yet effortless entertaining.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the galette will bake evenly and achieve a golden crust.
- Roll out the pie crust on a lightly floured surface to fit a 12-inch round baking sheet or a pizza stone. If you're using a store-bought pie crust, you can simply unroll it and place it on the baking sheet.
- In a large mixing bowl, combine the sliced zucchinis and yellow squashes. Add the Italian seasoning and a pinch of salt and pepper to taste. Toss the vegetables until they are evenly coated with the seasoning.
- In another bowl, mix together the ricotta cheese and grated Parmesan cheese until well combined. This mixture will serve as the creamy base for your galette.
- Spread the ricotta and Parmesan mixture evenly over the pie crust, leaving about a 1-inch border around the edges.
- Layer the seasoned zucchini and squash slices on top of the cheese mixture, arranging them in a circular pattern or in a way that looks visually appealing.
- Fold the edges of the pie crust over the filling, creating pleats as you go around the galette. This will help hold the filling in while also giving it a rustic look.
- Brush the exposed crust edges with a little olive oil or melted butter to enhance the browning and add flavor.
- Place the galette in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the vegetables are tender.
- Once baked, remove the galette from the oven and let it cool for about 5-10 minutes before slicing. This allows the filling to set a bit.
- Serve warm or at room temperature. This dish pairs beautifully with a light salad or a glass of white wine.
Tips
- Use fresh, firm zucchinis and squashes for the best texture and flavor. Slice them thinly and evenly to ensure uniform cooking.
- Don't skip the olive oil or butter brush on the crust—this simple step gives your galette that irresistible golden-brown shine and extra flavor.
- Let the galette rest for 5-10 minutes after baking. This helps the filling set and makes cutting and serving much easier.
- For an extra flavor boost, consider adding fresh herbs like basil or thyme to your cheese mixture.
- If you're short on time, a store-bought pie crust works perfectly—no one will know your delicious secret!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 10g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
