Baked Zucchini & Ricotta Galette with Store-Bought Crust
An easy recipe for a delicious zucchini and ricotta filled galette perfect for a light, healthy meal.
Ingredients
- 1 refrigerated pie crust left at room temperature for 20 minutes
- 2 medium fresh zucchini
- 1/2 cup halved cherry tomatoes
- 1 tbsp extra virgin olive oil
- 3/4 cup ricotta cheese
- 2 large eggs divided
- 1 tsp herbes de Provence divided
- 1/2 cup shredded Parmesan cheese divided
- Salt and black pepper
- 1 tbsp water
Instructions
- Preheat the oven to 425 degrees F.
- Leave the pie crust at room temperature for about 20 minutes.
- Line two rimmed baking sheets with parchment paper.
- Rinse the zucchini and cut into thin rounds. Spread the rounds out on one of the baking sheets.
- Halve the tomatoes and spread them out evenly on the other baking sheet.
- Lightly salt the zucchini and the tomatoes and place in the preheated oven until soft, about 12 minutes.
- Let the vegetables cool until you can easily handle them.
- Mix the ricotta and one large egg together in a small bowl. Set aside.
- Place the pie crust on a sheet of parchment paper. Roll it out to about 11 inches (they are generally 9 inches).
- If there is any liquid on the surface of the zucchini, pat them dry with paper towels.
- Move the dough, with the parchment paper, onto one of the rimmed baking sheets.
- Spread the ricotta mixture over the dough leaving about a two inch border.
- Lay the zucchini slices over the ricotta filling letting the slices overlap somewhat.
- Scatter the tomato halves over the zucchini.
- Sprinkle the veggies with 3/4 tsp herbes de Provence.
- Lightly salt and pepper.
- Drizzle about 1 tbsp olive oil over the vegetables.
- Sprinkle the vegetables with about 3/4 of the Parmesan cheese, reserving a bit for the crust.
- Fold up the edges of the pie crust, overlapping pieces and pressing them down as you go.
- Beat together the second large egg and 1 tbsp water.
- Brush the egg wash over the crust. You can also tuck a little bit between the folds to serve as a sort of glue.
- Sprinkle the remaining 1/4 tsp herbes de Provence and the rest of the Parmesan cheese over the prepared crust.
- Bake until the crust is golden brown, the vegetables tender, and the ricotta filling is set, about 25-30 minutes.
- Allow to cool for about 10 minutes before cutting.