Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ teaspoon Coarse Salt (Kosher or Sea)
  • 1 stick (8 Tablespoons) Unsalted Butter, very cold, cubed
  • 4–6 Tablespoons Ice Water
  • 3 large Medium Zucchini (approx. 1.5 lbs), coarsely grated
  • 1 teaspoon Fine Sea Salt (for drying zucchini)
  • 1 ½ cups Whole Milk Ricotta Cheese, drained
  • ½ cup Parmesan Cheese, finely grated
  • 1 Large Egg (for filling)
  • Zest of 1 medium lemon
  • 1 Tablespoon Fresh Thyme Leaves
  • ½ teaspoon Black Pepper, freshly ground
  • 2 Tablespoons Panko Breadcrumbs or Semolina (barrier layer)
  • 1 Large Egg, beaten (for egg wash)
  • 1 Tablespoon Olive Oil

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt in a large bowl.
  2. Cut in the Butter: Use your fingers, a pastry cutter, or a food processor to cut the cold butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining.
  3. Add Liquid: Add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly, and refrigerate for at least 30 minutes.
  4. Grate and Salt Zucchini: Grate the zucchini coarsely and toss thoroughly with the 1 teaspoon of fine salt. Allow it to sit for 15 minutes.
  5. Squeeze Dry: Transfer the zucchini to a clean kitchen towel or cheesecloth. Twist and squeeze aggressively over the sink until no more liquid can be extracted. Set the dried zucchini aside. This step is essential for a crisp crust.
  6. Mix the Base: In a medium bowl, combine the ricotta cheese, grated Parmesan, lemon zest, thyme, egg, and black pepper. Mix until just combined.
  7. Fold in Zucchini: Gently fold the dried, squeezed zucchini into the ricotta mixture. Taste and adjust seasoning if necessary.
  8. Assembly Prep: Preheat your oven to 200°C / 400°F. Line a large baking sheet with parchment paper.
  9. Roll the Dough: On a lightly floured surface, roll the chilled dough into a rough 14-inch (35 cm) circle. Transfer the circle onto the prepared baking sheet.
  10. Create the Barrier: Sprinkle the 2 tablespoons of Panko breadcrumbs or semolina over the centre of the pastry, leaving a 2-inch (5 cm) border clear.
  11. Spread the Filling: Spoon the ricotta-zucchini mixture onto the breadcrumb barrier, spreading it evenly but keeping it away from the 2-inch border.
  12. Fold the Edges: Gently fold the exposed pastry border up and over the edge of the filling, overlapping the dough roughly every 2 inches (5 cm). The centre of the filling should remain exposed.
  13. Egg Wash and Finish: Brush the folded pastry edges liberally with the beaten egg wash. Drizzle the exposed filling with the 1 Tablespoon of olive oil.
  14. Bake: Bake for 40–45 minutes, rotating the sheet halfway through, until the crust is deep golden brown and the filling is set and slightly browned in spots.
  15. Cool: Remove from the oven and let the galette cool on the baking sheet for at least 15 minutes before slicing and serving. This allows the filling to fully set up.