Savory Zucchini Galette

Savory Galettes are just as easy and fun as their fruity cousins!  This Zucchini Galette with an herb cheese base makes a simple and tasty appetizer or side.

I love galettes.  After all, how many recipes are super easy and still manage to be impressive!

Today’s Creamy Zucchini Galette was Inspired by my Cucumber Tea Sandwiches, which is how it got a creamy cheese and herb base.  It’s both cute and tasty and would be perfect for a dinner or brunch side!

Now if you’re not familiar with the galette, it is a kind of a free-form single-crust pie, where the crust edges are folded in and pleated.  They are typically filled with fruit, like this Blueberry Galette, but can also be savory, like this Goat Cheese and Roasted Vegetable Galette.

Of course, right now, with zucchini everywhere, it’s also nice to have one more zucchini recipe!  Who knows, you might even be happy to be the victim of zucchini ding, dong, ditch! 

Step by Step Overview

A Zucchini Galette is a snap to make!  You simply: 

Slice zucchini into thin rounds.  Mine were probably a bit under ¼ inch thick and I use a mandoline to make slicing efficient.  (Cucumbers are shown in the picture.)

On parchment, roll out crust to about a 12-inch round.  Don’t obsess about perfect size or shape—that’s the beauty of a galette. 

Mix cheese sauce ingredients.

Spread on crust, leaving outer approximately 1 ½ inches bare.  Top cheese mixture with zucchini slices in concentric circles 

Fold up crust edges and pleat about every 1 ½ inches to close.  Brush crust with egg wash, then sprinkle galette (both crust and zucchini) with parmesan.

Bake at 400 F for 20-25 minutes, until lightly golden.  Check after 15 minutes and cover crust with aluminum foil if it’s getting too dark. 

Tips & FAQs

I always have trouble moving my galettes to a serving plate without the crust cracking.  Today I slid a flat cookie sheet between the galette and the parchment and used that to transfer to the serving plate.  It worked like a charm!

Baking on parchment is also helpful for this.  And if you compost, look for parchment that is home compostable and you won’t even feel guilty about extra waste!

I sometimes use a commercial pie crust—the kind that is rolled and refrigerated, so you simply need to unroll and fill.  I do, however, roll them out to be maybe an inch or so larger for a slightly bigger galette, but that is optional.

And as a final bit of trivia, while you typically see galettes formed with pleated edges like I do here, the term is sometimes also used for other types of pastry like cakes or waffles (source: Wikipedia).

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Zucchini Galette

Popular galettes don’t need to be made with fruit. This Savory Zucchini Galette with herb cheese base is a simple & tasty appetizer or side

Author: Inger

5 from 2 votes

Print

Course Side Dish

Cuisine American

Servings 8

Calories 160 kcal

Ingredients

  

1x2x3x

Cheese Layer:

• ¼ cup cream cheese 2 ounces
• ½ cup cottage cheese or ricotta
• ¼ cup fresh chopped dill or 1 Tablespoon dried
• ½-1 teaspoon onion powder or garlic powder
• Zest bright yellow only from ½ lemon

Galette:

• 1-2 zucchini
• 1 single pie crust
• 1 egg
• 1 Tablespoon water
• ¼ cup Parmesan finely grated

Instructions

 

• Slice zucchini into thin rounds. Mine were probably just under ¼ inch thick.
• On parchment, roll out crust to about a 12-inch round. Don’t obsess about perfect size or shape—that’s the beauty of a galette.
• Mix sauce ingredients and spread on crust, leaving outer approximately 1 ½ inches bare
• Top cheese mixture with zucchini slices in concentric circles
• Fold up crust edges and pleat about every 1 ½ inches to close
• Beat egg with the Tablespoon of water. Brush crust with egg wash, then sprinkle galette (both crust and zucchini) with parmesan.
• Bake at 400 F for 20-25 minutes, until lightly golden. Check after 15 minutes and cover crust with aluminum foil if it’s getting too dark.

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Nutrition

Calories: 160kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 32mgSodium: 211mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 217IUVitamin C: 4mgCalcium: 67mgIron: 1mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

• ← Spiced Pear Bread
• Brown Butter Green Beans with Pecans →