This Zucchini Gallette is a perfect summertime meal! The recipe uses two whole zucchinis and tastes great served cold with a nice side salad or, with another seasonal treat – corn on the cob.
Even though I don’t currently have my own kitchen garden (not much of a green thumb), I still find myself with an abundance of zucchini this time of year. When the weather is hot and humid, we don’t eat much in the way of baked good like zucchini bread or my Chocolate Zucchini Muffins. So it’s nice to have some alternative go-to zucchini recipes!
The filling for the Zucchini Gallette is primarily ricotta cheese, but filled with sauteed grated zucchini, garlic and lemon – since for better or worse, zucchini is fairly bland and needs some help flavour-wise.
The pastry for Zucchini Gallette is as a basic as you can get. I use half a cup each of all purpose and whole wheat flour. Don’t worry, it still comes out flaky. And, besides, a rustic looking dish like this looks tastier with the brown crust that whole wheat provides!
The gallette looks fancier than it is thanks to arranging sliced zucchini rounds on top – to get them looking perfect you need to strike the right balance between thin enough to cook through and not so thinly sliced that they shrink up too much. Personally I don’t worry about it! I’m never one to fuss too much about these fine details. Besides, my boys pick off all the Zucchini anyway 🙂