Rustic Summer Vegetable Galette with Herbed Ricotta

Why You’ll Love This Recipe

• Flaky, buttery pastry meets creamy herbed ricotta and jammy, blistered tomatoes.
• A beautiful, rustic centerpiece that works for brunch, lunch, or a light dinner.
• Make-ahead friendly: prep the dough, onions, and ricotta in advance.
• Showcases seasonal produce with simple, home-cook-friendly steps.

Grocery List

• Produce: 1 large yellow onion, 1 medium zucchini, 1 1/2 cups cherry tomatoes, 1 small lemon, 1 small garlic clove, fresh parsley, fresh chives, fresh basil
• Dairy: Whole-milk ricotta, Parmesan, 1 egg, unsalted butter
• Pantry: All-purpose flour, extra-virgin olive oil, salt, black pepper, optional red pepper flakes

Full Ingredients

Galette Dough

• All-purpose flour: 1 1/4 cups (156 g)
• Fine sea salt: 1/2 tsp
• Unsalted butter: 10 tbsp (140 g), very cold, cut into 1/2-inch cubes
• Ice water: 3–5 tbsp (45–75 ml), as needed
• Optional: Apple cider vinegar 1 tsp (stir into ice water for extra tenderness)

Herbed Ricotta

• Whole-milk ricotta: 1 cup (240 g), drained if watery
• Parmesan, finely grated: 1/3 cup (30 g)
• Lemon zest: 1 tsp
• Garlic: 1 small clove, finely grated
• Fresh parsley, chopped: 2 tbsp
• Fresh chives, chopped: 1 tbsp
• Extra-virgin olive oil: 1 tbsp
• Fine sea salt: 1/2 tsp
• Freshly ground black pepper: 1/4 tsp

Vegetables

• Yellow onion: 1 large (about 12 oz/340 g), thinly sliced
• Extra-virgin olive oil: 1 tbsp (for onions) + 2 tsp (for tomatoes)
• Cherry or grape tomatoes: 1 1/2 cups (225 g)
• Zucchini: 1 medium (about 8 oz/225 g), very thinly sliced (about 1/8 inch)
• Fine sea salt for zucchini: 1/2 tsp
• Pinch of sugar for onions (optional): 1/2 tsp

To Assemble & Finish

• Egg wash: 1 large egg beaten with 1 tsp water
• All-purpose flour: 1–2 tbsp for dusting
• Optional: Semolina or fine cornmeal 1 tsp (for extra crisp base)
• Fresh basil: 1/3 cup small leaves or torn pieces
• Flaky sea salt and extra black pepper, to taste
• Optional: Red pepper flakes, a pinch

Step-by-Step Instructions

Step 1: Make a flaky galette dough

In a mixing bowl, whisk the flour and 1/2 tsp salt. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until you have pea-sized pieces with some larger flat shards. Sprinkle in 3 tbsp ice water (with vinegar if using) and toss with a fork. Add more water 1 tbsp at a time just until the dough holds together when pressed. Gather into a disc, wrap, and chill for 30 minutes while you prep the filling.

Step 2: Caramelize the onions

Warm 1 tbsp olive oil in a large skillet over medium-low heat. Add sliced onion, 1/4 tsp salt, and the optional 1/2 tsp sugar. Cook, stirring occasionally, until deeply golden and jammy, 22–25 minutes. If the pan looks dry, add 1–2 tbsp water to deglaze and prevent scorching. Transfer to a plate to cool slightly.

Step 3: Blister the cherry tomatoes

Return the skillet to medium-high heat with 2 tsp olive oil. Add tomatoes in a single layer. Cook, shaking the pan occasionally, until skins split and char in spots, 4–6 minutes. Season with a pinch of salt and black pepper. Set aside.

Step 4: Prep the zucchini

Toss zucchini slices with 1/2 tsp salt in a colander and let stand 10 minutes. Rinse briefly under cool water, then lay out on towels and pat very dry. This step helps keep the galette crisp.

Step 5: Mix the herbed ricotta

In a bowl, combine ricotta, Parmesan, lemon zest, garlic, parsley, chives, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Stir until smooth and spreadable. Taste and adjust seasoning; it should be well-seasoned to flavor the whole galette.

Step 6: Roll the dough and assemble

Place a rimmed baking sheet in the oven and preheat to 400°F (200°C). On a sheet of parchment, lightly dusted with flour, roll the chilled dough into a 12-inch round, about 1/8 inch thick. If using, sprinkle 1 tsp semolina or cornmeal in the center. Spread the herbed ricotta over the middle, leaving a 1 1/2-inch border. Layer on the caramelized onions, then neatly shingle the zucchini. Scatter the blistered tomatoes over the top.

Step 7: Fold and bake

Fold the edges of dough up and over the filling, pleating as you go. Brush the crust with egg wash. Slide the parchment onto the preheated baking sheet and bake until the crust is deep golden and crisp and the zucchini edges are lightly browned, 35–40 minutes, rotating once.

Step 8: Finish and serve

Cool on the sheet for 10 minutes to set. Shower with torn fresh basil, a pinch of flaky salt, and extra black pepper or red pepper flakes. Slice into 6 wedges and serve warm or at room temperature.

Pro Tips

• Keep the dough cold at every stage; cold butter equals flakier layers.
• Preheat the baking sheet to help crisp the bottom and prevent sogginess.
• Drain watery ricotta in a fine sieve for 20–30 minutes for a firmer spread.
• Slice zucchini very thin; consistent 1/8-inch rounds cook evenly and look beautiful.
• Do not overfill—an even, modest layer prevents leaks and ensures a crisp crust.

Variations

• Goat Cheese Twist: Swap 1/2 cup of the ricotta for soft goat cheese and reduce added salt slightly.
• Puff Pastry Shortcut: Use 1 sheet all-butter puff pastry (thawed). Dock center with a fork, assemble, and bake at 400°F (200°C) for 30–35 minutes.
• Brunch Eggs: After 20 minutes of baking, make 2–3 small wells and crack in eggs. Bake until whites set, 8–12 minutes more.

Storage & Make-Ahead

Dough can be refrigerated up to 2 days or frozen up to 1 month (thaw overnight in the fridge). Caramelized onions keep 4 days refrigerated. Herbed ricotta can be mixed 2 days ahead. The assembled, unbaked galette can be frozen on a sheet pan until firm, then wrapped; bake from frozen at 400°F (200°C) for 45–50 minutes. Leftover baked galette keeps 3 days refrigerated; reheat on a sheet pan at 375°F (190°C) for 10–15 minutes to re-crisp.

Nutrition (per serving)

Approximate: 470 calories; 33 g fat; 35 g carbohydrates; 12 g protein; 2 g fiber; 650 mg sodium.