This flaky galette is filled with an herby ricotta mixture and topped with layers of thinly sliced zucchini. The ricotta and squash bring a beautiful creaminess to the galette and the flakey pie crust is everything!
A couple of tips for pie dough:
You want the dough to be as cold as possible from start to finish. From the moment you start mixing your flour and butter, to rolling out your dough and forming your galette. If you ever wonder "is it getting to warm?!" Stick it in the freezer for a few minutes.
You also don't want to under/over hydrate the dough, so add water in small incriments and toss with your hands until a shaggy dough forms, then press it all together into a disk. Do not knead more than you have to - if it comes together easily and the dough is hydrated you won't have issues forming a disk.
This pie crust recipe doesn't use sugar, but if you wanted to adapt this recipe for something sweet? Say.. figs and a sweet goat cheese filling? Then just add a tablespoon or two of granulated sugar. Feel free to had other dry herbs to the dough as well.
If you have a pizza stone, preheat your oven with the pizza stone inside and bake your galette on the stone with a piece of parchment paper.
For the Pie Crust
- 2 cups all purpose flour
- 11/2 teaspoon salt
- 13/4 sticks unsalted butter, frozen, then cubed
- 1/3 cup water, plus more as needed
For the Ricotta
- 1 cup ricotta cheese
- 2/3 cup finely grated parmesan cheese
- 1 egg
- 3 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- 3 medium zucchinis, thinly sliced on a mandoline
- Flaky salt and freshly ground black pepper
- 1 egg plus 1 yolk, beaten
To make the crust, add the flour and salt to a large mixing bowl and stir to combine. Add the cubed butter and work the mixture together with your fingers until all of the butter is coated with flour and the butter has been worked into hazelnut sized clumps.
Drizzle the ice water over the flour mixture one tablespoon at a time. Use your hands to incorporate and hydrate the flour until it begins to come together and forms a shaggy dough. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 30 minutes.
Meanwhile, make the ricotta filling by adding all of the ingredients to a large bowl and mixing with a rubber spatula until combined. While the tart dough chills, slice the zucchinis on a mandoline and make the egg wash.
When the tart dough has chilled, preheat the oven to 425˚F. On a lightly floured surface, roll out the dough to ¼ inch thick circle about 14 inches in diameter and transfer to a parchment lined sheet pan.
Spread the ricotta filling in the center of the crust leaving about 2 inches of space from the edge of the dough. Arrange the sliced zucchinis on top of the ricotta in a concentric circle, then season with flaky salt and freshly ground black pepper. Fold the edges of the crust over the zucchinis, then brush the edges of the crust with the beaten egg.
Place in the oven and bake for about 40 minutes, or until the edges are golden brown. Let sit for about 10 minutes, then slice and serve.