This zucchini galette pairs zucchini and tomatoes in an easy to make meal. The galette is a fresh and vegetable-forward meal that is flaky and uses no ricotta (though you can add feta!)
I love zucchini and I love galettes. Galettes are so easy to make and the perfect way to use zucchini.
While a lot of galettes and tarts pair zucchini or tomatoes with ricotta cheese, I prefer making a zucchini galette without ricotta. It really lets the zucchini and tomatoes be the star.
This zucchini galette has the perfect pairing of flavors and textures. The crust is flaky, the zucchini gets tender, the tomatoes are juicy and bring a nice bright acidity, ad the dried herbs bring an additional flavor.
Ingredients
- Pie crust (homemade or store-bought)
- Zucchini - 1 large or 2 medium
- Salt
- Cherry tomatoes
- Egg
- Dried oregano (optional)
- Feta (optional)
- Olive oil
What is a galette?
A galette is a flat cake usually made using a flaky crust that is folded over at the edges to contain the filling. They can be sweet or savory.
Sweet galettes are typically fruit-filled and the crust may be sprinkled with sugar.
Savory galettes are delicious and can be filled with a variety of vegetables like zucchini, tomatoes, or other vegetables.
Customizations:
While I love adding some feta to my zucchini galette, you can easily swap it out for some grated parmesan cheese, or just leave out the cheese altogether.
And while I prefer a zucchini galette with no ricotta, you can always add a little if you are wanting ricotta cheese.
Sometimes when I make the galette, I add some thinly sliced red onion before adding the tomatoes. It adds a wonderful additional flavor.
Not a fan of dried oregano? Add some dried basil or other herb, or leave it out. Alternately, you can add some fresh herbs (like basil) to the galette after it comes out of the oven.
How to serve:
The zucchini galette can be served room temperature or warm out of the oven. Add a squeeze of fresh lemon juice for a bit of additional brightness.
The zucchini galette easily feeds 2 for dinner, but if serving more, you can pair it with other items like this Air Fryer Brown Sugar Salmon, Air Fryer Salmon with Crispy Skin, Tuscan Chicken Soup, Harissa Honey Chicken, or a simple salad like this Arugula Salad.
Recipe tips:
- If using a very large zucchini, you may only need one. If using small-medium zucchini, you will likely need two.
- Don't oversalt the zucchini, or your galette may end up too salty.
- Cherry tomatoes work great on this tart as they don't add too much moisture to the galette, but still add that bright tomato flavor.
- If making your own pie crust, you'll want it to be about 9-10 inches in diameter.
How to make:
First, preheat your oven to 400 degrees and thaw your pie crust if needed.
(If using refrigerated pie crust, it typically will need 10-15 minutes of thawing time. If using homemade or frozen pie crust, allot enough time for thawing/making).
Slice your zucchini into rounds about ⅛ inch thick.
Place zucchini on paper towels and lightly salt to draw out excess moisture. After 10 minutes, dry zucchini with paper towels by blotting surface.
Roll out pie crust onto a baking sheet lined with parchment paper. Start arranging zucchini in an overlapping pattern onto the pie crust, leaving room at the edge.
Slice up cherry tomatoes into 2-3 pieces and then arrange onto the zucchini slices.
Fold over the edge of the pie crust in an overlapping pattern, covering the outer part of zucchini.
In a small bowl, whisk together 1 egg with a teaspoon of water to create an egg wash. Brush the egg wash onto the crust so that the crust turns a nice golden brown while baking.
Add a drizzle of olive oil over the zucchini and tomatoes. If desired, sprinkle with dried herbs (I used oregano) and add some crumbled feta to the top. (Alternately, you could add feta after zucchini galette is removed from the oven).
Bake for 35-40 minutes, until crust is golden brown. Let cool slightly, then enjoy! Zucchini galette can be served warm or room temperature.
For a touch of brightness, you can squeeze some fresh lemon juice over the top or add some fresh lemon zest.
I typically eat my slices of zucchini galette with a fork. Delicious.
More delicious recipes to love:
Zucchini Galette with Tomatoes and Feta
Ingredients
- 1 pie crust
- 2 zucchini
- salt
- 5 cherry tomatoes
- 1 egg
- 1 teaspoon water
- 2 teaspoons olive oil
- ½ teaspoon dried oregano optional
- feta optional
Instructions
- Preheat oven to 400 degrees F. Thaw pie crust according to package directions.
- Wash and dry the zucchini and tomatoes. Slice zucchini into ⅛ inch rounds, discarding the stem. Slice tomatoes into 2-3 pieces each.
- Spread zucchini slices out on paper towels Lightly sprinkle with salt. Wait 10 minutes, then blot any excess moisture from zucchini with paper towels.
- Roll out the pie crust onto a parchment-lined baking sheet. Add the zucchini slices in an overlapping pattern, leaving a ¾-1 inch border on the outside. Add the tomatoes on top of the zucchini.
- Fold over the edge of the pie crust in an overlapping pattern, covering the outer part of zucchini.
- To a small bowl, add the egg and water. Whisk together, then brush onto the crust.
- Drizzle olive oil over the zucchini and tomatoes, then add any dried herbs and feta.
- Bake in the oven for 35-40 minutes. Remove, serve warm or at room temperature.
Notes
- If using a very large zucchini, you may only need one. If using small-medium zucchini, you will likely need two.
- Don't oversalt the zucchini, or your galette may end up too salty.
- Cherry tomatoes work great on this tart as they don't add too much moisture to the galette, but still add that bright tomato flavor.
- If making your own pie crust, you'll want it to be about 9-10 inches in diameter.
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