This Zucchini Galette is a hearty and wholesome free-form pie made with whole wheat crust and lots of garden-fresh zucchini.
As I’ve said many times, give me any form of fruit wrapped in a crisp crust and I’m a happy camper. Well, I’ll expand that sentiment to include veggies wrapped in a crisp crust.
Because they’re free-form tarts that don’t need a special pan, galettes are super easy to make. They’re supposed to be rustic so you don’t need to worry about a perfectly crimped crust.
The main problem with a galette is the potential for the crust to get soggy from excess juice given off by the veggies.
How to make a Zucchini Galette that is not soggy:
- First, make sure to slice the zucchini very thin so it can bake quickly in the oven.
- Next, take a few minutes to salt the zucchini. This will draw out excess moisture. Less juice will be released as the tart bakes so there is less chance the crust will get soggy.
- With a galette, less is more. Resist the urge to stuff more filling into the tart. A schmear of cheese and a single layer of zucchini will be in perfect balance with the crust.
- Often I will sprinkle bread crumbs under the veggies to absorb juice. For this recipe I spread goat cheese under the zucchini to waterproof the dough.
- A topping of bread crumbs and grated parmesan cheese provides flavorful crunch and wicks away moisture as the zucchini bakes.
- Bake the galette on the bottom rack of a fairly hot oven so the bottom crust sets quickly.
Scroll through the process photos to see how to make a Zucchini Galette with Whole Wheat flaky crust:
Galettes both sweet and savory are easy to make with seasonal fruits and vegetables; Hearts of Palm Galette, Apple Galette, Pear Galette with ginger, Plum Galette in a walnut crust are all great options.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 16 oz (448g) zucchini, 2-3 medium
- 1/4 teaspoon table salt
- 4 oz (112g) soft goat cheese, room temperature
- 2 tablespoons basil pesto
- 1/2 Recipe Whole Wheat Pie Crust
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons bread crumbs
- 1 egg for egg wash
- Flaky Sea Salt or other finishing salt
- Use a mandoline or sharp knife to slice zucchini into 1/8” thick slices. In a large colander, toss the zucchini slices with the 1/4 teaspoon of salt. Place the colander over a bowl and set aside for 15 minutes. Meanwhile, preheat the oven to 375°F.
- Spread the zucchini in a single layer on a paper towel. Lay another paper towel on top of the zucchini and press down to absorb the excess liquid.
- Roll the dough to a 14” circle and transfer to a sheet of parchment paper. Slide the paper onto a sheet pan.
- In a small bowl, combine the goat cheese and the pesto, mix with a fork until smooth. Spread the goat cheese mix over the dough leaving a 1" boarder all around. Starting from the outside border of the goat cheese, arrange the zucchini slices in overlapping concentric circles all the way to the center.
- Combine the bread crumbs and Parmesan then sprinkle evenly over the zucchini.
- Use the edge of the paper to lift and fold the border over the filling, pleating the dough into an attractive pattern. Brush the border with egg wash and sprinkle with finishing salt.
- Slide the pan onto the bottom rack of the oven and bake until the crust is golden brown and the zucchini is tender, about 20-25 minutes. For an extra crisp top, run the galette under the broiler for a couple of minutes before removing it from the oven. Enjoy warm, room temperature or chilled.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.