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Cheese and Pesto Zucchini Galette

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Cheese and Pesto Zucchini Galette

Photo: Natalie Levin

I like making homemade quiche, and it’s definitely one of my top favorite dishes to make for Shavuot. I like the combination of savory short crust pastry filled with vegetables and cheese or cream – it’s always a crowd-pleaser.

Galette is the quiche’s more rustic version – it’s actually a quiche made without using a pan, which makes the preparation easier and quicker. This zucchini galette is perfect for Springtime – it’s made of short crust pastry filled with ricotta and pesto and topped with lots of zucchinis.

Cheese and Pesto Zucchini Galette

Photo: Natalie Levin



Cheese and Pesto Zucchini Galette

For short crust pastry:

  • 150 grams flour
  • 100 grams cold butter (cut into cubes)
  • 1/2 tsp. fine salt
  • 1 egg yolk
  • 1-2 tbsp. cold water (if necessary)

For cheese and pesto zucchini filling:

  • 2-3 tbsp. pesto (store bought or homemade)
  • 1 tsp. olive oil
  • 250 grams 1 cup) ricotta cheese(
  • ½ teaspoon fine salt
  • A little ground black pepper
  • 3-4 small zucchinis

For brushing and serving:

  • 2-3 tablespoons of olive oil
  • 1 beaten egg
  • A little sesame seeds

Short crust pastry:

  1. In a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
  2. Add ins the egg yolk and continue to process just until large clumps of dough are formed. If the dough is too dry and won’t come together – add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.

Filling:

  1. Mix pesto, olive oil, ricotta cheese, salt and pepper in a medium bowl until combined.
  2. Cut the zucchinis into thin slices.
  3. Roll the dough on a floured baking paper to a 3-4 mm thick round shape.
  4. Transfer the cheese filling into the center of the rolled dough and leave about 4-5 cm blank at the edges.
  5. On top of the cheese filling, arrange a fan-shape of zucchini slices.
  6. Sprinkle some salt and pepper on top and brush with a little olive oil.
  7. Brush the edges of the dough with some beaten egg and sprinkle with sesame.
  8. Preheat the oven to 180 degrees.
  9. Bake the galette for 30-40 minutes or until the dough is golden.
  10. Brush the top of the galette again with a little olive oil and serve hot.
  • It is recommended to serve the galette hot and fresh as much as possible.
  • The galette can be kept in a closed container in the refrigerator for up to two or three days.
  • Instead of pesto you can use any other savory spread you like.
  • Instead of zucchinis you can use bell peppers or eggplants to diversify the flavors.

Cheese and Pesto Zucchini Galette

Photo: Natalie Levin

Cheese and Pesto Zucchini Galette

Photo: Natalie Levin