Zucchini Galette Recipe

4.72 from 7 reviews

This Zucchini Galette is a hearty and wholesome free-form pie made with whole wheat crust and lots of garden-fresh zucchini.

Prep Time: 30

Bake Time: 20

Total Time: 50

6 servings

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.