The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove excess water so you don't end up with a soggy crust.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.

  • Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.

  • For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1 1/2 inch border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edge, pleating as necessary.

  • In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed, if desired. Serve warm or at room temperature.

Nutrition Facts

283 calories; 18 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 59 mg cholesterol; 444 mg sodium. 225 mg potassium; 20 g carbohydrates; 1 g fiber; 2 g sugar; 9 g protein; 0 g trans fatty acid; 399 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 0 mcg vitamin b12; 178 mg calcium; 1 mg iron;

Reviews (8)

68 Ratings
  • 5 star values: 46
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
Delicious and simple!
Rating: 5 stars
Received multiple requests for this recipe, everyone loved it. Made my own pie crust and used a mandolin for the zucchini. Forgot the dill, even though I bought it just for this recipe!
Rating: 5 stars
Dairy alternatives friendly! My husband has a dairy allergy but we had substitutes for the ricotta, Parmesan and mozzarella on hand so we gave it a whirl. This galette turned out fabulously! Just the right amount of savory and lemony freshness. We will definitely be adding this recipe to our rotation
Rating: 4 stars
Rating: 4 stars
Great vegetarian option. Very pretty to bring to a party. I like using the variegated green/yellow squash when I can find them.
Rating: 1 stars
I meant this to be a 4. Got rave reviews when I made it. You MUST use the lemon. That is what gives it the great taste.
Rating: Unrated
This recipe was amazing. Tastes great and looks beautiful. Wonderful use of fresh summer vegetables. Definitely will make again.
Rating: Unrated
I've made this twice, and absolutely love it! Lovely to look at, easy to make, and tastes wonderful. Love the lemony cheese-summer squash combination. Highly recommend that you try this yourself!