Recipe: Zucchini Galette with Chili & Mint

Zucchini Galette with Chili & Mint

August 31, 2021 by Allie Buxton

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Make use of the abundance of squash with this easy galette featuring a creamy ricotta filling and contrasting seasoning from chili and fresh mint. A perfect dish for a summer evening!

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Zucchini Galette with Chili & Mint

Have you ever made a galette? It’s a bit like a pizza or flatbread but made with pastry dough. You can make your own pastry or use store-bought to pull together this dish for a quick dinner. This recipe uses zucchini but any vegetable lends itself well to a galette. Some of my favourite veggies are asparagus, sweet potato, and tomatoes.

Want to make it dairy-free or vegan?

You can omit the egg and swap out the ricotta cheese for silken tofu and the shortcrust pastry for phyllo. Just be sure to double-check your phyllo is vegan!

INGREDIENTS FOR ZUCCHINI GALETTE

• Whole wheat pastry dough (storebought or homemade) or phyllo dough

• Ricotta cheese or silken tofu

• Eggs

• Lemon juice and zest

• Salt

• Fresh mint and chili

• Zucchini

HOW TO MAKE

The ingredients come together in about 10 minutes, with another 15-20 minutes on the stovetop.

Step 1: Preheat oven to 400F

Step 2: Thinly slice zucchini into rounds and sprinkle with 1 tsp sale. Let sit while you prepare the filling.

Step 3: Add the chopped mint, chili, egg, lemon zest, and lemon juice into the ricotta, mix well.

Step 4: Roll out your pastry dough on a large piece of parchment paper until 1/8-inch thick.

Step 5: Spread ricotta on pastry dough, leaving 1 to 2-inches on the edge of the pastry. Layer zucchini on top of the ricotta.

Step 6: Fold edges of pastry over the zucchini.

Step 7: Transfer the galette to a baking sheet or pizza stone and bake for 35-40 minutes until golden.

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Zucchini Galette with Ricotta & Mint

Yield: 8

Author: Allie Buxton

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

• 1 batch whole wheat pastry crust (or square of frozen puff pastry in a pinch)
• 1 medium zucchini, thinly sliced
• 2 cups ricotta
• 1 whole egg
• 1-2 small red chili, chopped (or 1-2 tsp red chili flakes)
• 1 handful fresh mint, finely chopped
• zest of & juice of 1-half lemon
• 1 clove garlic, grated
• 1 tsp salt
• 2 tsp olive oil

Instructions

1. Preheat oven to 400F
2. Thinly slice zucchini into rounds and sprinkle with 1 tsp sale. Let sit while you prepare the filling.
3. Add the chopped mint, chili, egg, lemon zest, and lemon juice into the ricotta, mix well.
4. Roll out your pastry dough on a large piece of parchment paper until 1/8-inch thick.
5. Spread ricotta on pastry dough, leaving 1 to 2-inch edge. Layer zucchini on top of the ricotta.
6. Fold edges of pastry over the zucchini.
7. Transfer galette to a baking sheet or pizza stone and bake for 35-40 minutes until golden.

Notes:

Substitutions:

• Want to make it dairy-free or vegan? Replace the ricotta with silken tofu (omitting the egg) and use phyllo pastry (most are vegan!)