Home » Zucchini & Ricotta Galette with Hot Honey

Zucchini & Ricotta Galette with Hot Honey

5.0 from 6 votes

Meet your new summer dinner party go-to! I love zucchini, but let’s face it: it is not the most exciting vegetable. I usually end up roasting it and then feel disappointed at the mush that it turns into. However, this galette is different; it highlights the summer squash, celebrating its light flavor and pretty color! I added a layer of creamy ricotta on the bottom, fresh pesto, and a drizzle of hot honey on top. This is my favourite dish I have made this summer, and I really hope you give it a try!

Zucchini & Ricotta Galette with Hot Honey

Recipe by Isabelle Heikens
5.0 from 6 votes
Course: Appetizers, Main
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • All butter pie crust (see notes)

  • 2 medium Zucchini (one yellow, one green)

  • 3/4 cup Ricotta

  • 1 Lemon, zest only

  • 2 cloves Garlic, grated

  • 2 tbsp Pesto (see notes)

  • 3 Red scallions (optional)

  • 1 Egg yolk

  • Hot honey

Directions

  • Roll out your chilled pie dough to a rough circle (or rectangle) about 1/8 inch thick, dusting with flour as needed to prevent sticking. Transfer it to a parchment-lined baking sheet and return it to the fridge.
  • Preheat the oven to 400 F
  • Slice your zucchinis into roughly 1/4-inch rounds. I like to use a mandolin for uniformity and speed, but a knife will work just as well! Spread them into an even layer, sprinkle generously with salt, and set them aside.
  • While the zucchinis are sitting with the salt, prepare the ricotta spread. Mix together the 3/4 cup of ricotta, lemon zest, and grated garlic in a bowl. Season with salt and pepper to taste.
  • Remove the rolled-out pastry from the fridge and begin to assemble the galette, leaving a 1.5-inch border during each step for the crust. First, spread a thin layer of pesto, then add the layer of ricotta.
  • Before adding the zucchini, blot off the excess moisture with a piece of paper towel. Arrange the slices of zucchini in any way you want, then lightly brush with olive oil.
  • If using, sprinkle the slices of red scallion over the zucchini. Fold the pastry over the edges of the zucchini and brush the crust with egg wash (1 egg yolk and 1 tbsp of water whisked together). You can either bake it immediately or return it to the fridge.
  • Bake at 400°F for ~35 minutes. Then, cool for 10 minutes before drizzling on hot honey and serving!

Notes

  • I make my pie dough from scratch following the method from Claire Saffitz! Here is a recipe video from her! https://www.youtube.com/watch?v=NLxGcFr93TM
  • I use homemade pesto for this, which was on the dry side. If yours is more oily, you may want to use less. The goal is just to have a nice thin layer on the bottom.

Did you make this recipe?

Tag @isabelleheikens on Instagram and hashtag it with #isabelleheikens

Leave a Comment

Your email address will not be published. Required fields are marked *

*