Zucchini and Tomato Galette

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a cheesy flavor.

Add 1 and 1/2 cups of all-purpose flour to a food processor.

Cut 8 tablespoons of unsalted butter into small cubes and add to the flour.

Pulse the mixture in the food processor until it is grainy.

Add 1 teaspoon of salt and 1/2 cup of cold water to the food processor and run until a ball of dough forms.

Wrap the dough in plastic wrap and chill it in the refrigerator.

Slice 1 zucchini into quarter-inch rounds and set aside in a bowl.

Slice 1/2 pint of grape tomatoes lengthwise and place in a separate bowl.

Drizzle olive oil on a large cookie sheet and lay out the zucchini slices, adding salt and ground black pepper on top.

Sprinkle a tiny amount of dry oregano on the zucchini (optional).

Drizzle about 1 tablespoon of olive oil on the sliced tomatoes and add 1 teaspoon of kosher salt, mixing well.

Roast the zucchini and tomatoes in the oven preheated to 425°F.

Grate 1/2 cup of Parmigiano Reggiano cheese and set aside.

In a bowl, mix 3/4 cup of ricotta cheese with 1 large egg, 1 teaspoon of lemon zest, and ground black pepper until well combined.

Roll out the chilled dough on a floured surface into a 12-inch round and place it on parchment paper.

Spread the ricotta mixture on the dough, leaving a 2-inch border.

Sprinkle half of the grated Parmigiano Reggiano on top of the ricotta mixture.

Arrange the zucchini rounds in a circular pattern over the ricotta, slightly overlapping them.

Dot the roasted tomatoes around the zucchini on the galette.

Fold the edges of the dough over the filling, creating a rustic border.

Beat 1 egg and brush it over the crust for an egg wash.

Sprinkle the remaining Parmigiano Reggiano on top of the galette.

Bake the galette at 425°F for 25 to 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens