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.
Why this Zucchini Galette is never soggy
- The zucchini is sliced very thin so it bakes quickly in the oven.
- Salting the zucchini draws out excess moisture. Less juice will be released as the tart bakes so there is less chance the crust will get soggy.
- Less is more. A schmear of cheese and a single layer of zucchini will be in perfect balance with the crust.
- Goat cheese under the zucchini waterproofs the dough.
- A topping of bread crumbs and grated parmesan cheese provides flavorful crunch and wicks away moisture as the zucchini bakes.
How to make a Zucchini Galette
- Mix the goat cheese and pesto.
- Drain the salted zucchini and dry with paper towels.
- Roll the whole wheat dough to 14″ round
- Spread the goat cheese onto the dough, leaving a 1″ border.
- Arrange the zucchini over the filling.
- Use the paper to fold the crust. Top with parmesan bread crumbs and bake.
Zucchini galette is best the day it’s baked but can be refrigerated for 2-3 days. Leftovers can be frozen for 2-3 months.
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.
Zucchini Galette Recipe
- 16 oz zucchini (2-3 medium)
- ¼ teaspoon table salt
- 1/2 recipe Whole Wheat Pie Crust
- 4 oz soft goat cheese (room temperature)
- 2 tablespoons basil pesto
- 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 16 oz zucchini into 1/8” thick slices. In a large colander, toss the zucchini slices with ¼ teaspoon table 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 1/2 recipe Whole Wheat Pie Crust to a 14” circle and transfer to a sheet of parchment paper. Slide the paper onto a sheet pan.
- In a small bowl, combine 4 oz soft goat cheese and 2 tablespoons basil 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 2 tablespoons grated Parmesan cheese and 2 tablespoons bread crumbs 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.