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
Course: Appetizers, Main4
servingsKeep the screen of your device on
Ingredients
All butter pie crust (see notes)
2 medium 2 Zucchini (one yellow, one green)
3/4 cup 3/4 Ricotta
1 1 Lemon, zest only
2 cloves 2 Garlic, grated
2 tbsp 2 Pesto (see notes)
3 3 Red scallions (optional)
1 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.
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