Zucchini and ricotta galette from Smitten Kitchen by Deb Perelman

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Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
mozzarella cheese
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Notes about this recipe

olympia_mhnhwe on March 13, 2026

I had some filo dough I need to use up, but the filling was great
Running_with_Wools on October 04, 2024

We loved this. I added a thin layer of prosciutto over the cheese and under the zucchini. The crust was so flaky and easy to work with. I will definitely make this again.
eliza on October 02, 2024

I used my pattypan squash from the garden for this; made my pastry the night before and chilled in the fridge overnight. I found the pastry easy to handle and roll out to the specified 12” size. There’s nothing difficult about this recipe, it’s just a bit labour intensive. I found my tart to be weirdly underdone on the bottom and gave it another few minutes, after which it was fine. The taste is very nice but I really couldn’t taste the zucchini at all. This is probably not a repeat for me.
hirsheys on August 02, 2020

I had already decided to make this today with the huge zucchini I had in my fridge and then Deb posted it on instagram this afternoon! Clearly a good sign. However, late in the day I discovered that I didn't have the ricotta I thought I had, so I decided to wing it and replace the ricotta called for in this recipe (which also has mozzarella and parmesan) with some creme fraiche instead. I found the crust a pain to work with - as usual, I didn't follow my instincts and added all of the liquid called for in the recipe. The dough ended up too sticky and was challenging to roll out, but I managed. Otherwise, the recipe was quite easy and the end result was very tasty. The crust (maybe because it was wet?) was lovely and crisp and the light garlic flavor permeates the whole thing. It was decadent with the creme fraiche, though I'm sure it would also be good with the ricotta. A definite win.
FJT on July 13, 2020

I used shop-bought gluten-free puff pastry for the base which made this a very quick weeknight meal. Added some lemon zest to the cheese mixture which worked well. Thinking about doing this again with different vegetables. Delicious.
Summerlandsky on July 04, 2015

This was really delicious. We had it as a light summer dinner with a salad, but it would work well as a side dish too. The crust was tender and flaky and easy to put together, although it did require some advance prep work for chilling. Next time, though, I will slice the zucchini thinner than the 1/4" recommended. Definitely makes the list of "Ways to use buckets of zucchinis".