Ingredients:

  • 1 ½ cups (180g) All-Purpose Plain Flour
  • ½ teaspoon (3g) Fine Sea Salt (for dough)
  • 1 stick (115g) Unsalted Butter, very cold and cubed
  • 4–5 tablespoons (60–75ml) Ice Water
  • 2 medium Zucchini or Courgettes (about 500g / 1 lb total)
  • 1 teaspoon Fine Sea Salt (for drawing out moisture)
  • 1 ½ cups (375g) Whole Milk Ricotta Cheese, well-drained
  • ½ cup (50g) Freshly Grated Parmesan Cheese (plus extra for sprinkling)
  • 1 large Egg Yolk
  • 1 tablespoon (15ml) Extra Virgin Olive Oil
  • 1 tablespoon Fresh Thyme Leaves, chopped
  • Zest of 1 whole Lemon (untreated)
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 large Egg, beaten with 1 teaspoon of water (Egg Wash)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and ½ teaspoon of salt together in a large bowl.
  2. Cut in the Butter: Add the cold, cubed butter. Using your fingertips or a pastry cutter, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
  3. Add Water & Form: Add the ice water one tablespoon at a time, mixing until the dough just comes together. Do not overwork.
  4. Chill: Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  5. Slice Thinly: Trim the ends off the zucchini. Using a mandoline or a very sharp knife, slice the zucchini into thin, uniform rounds (about 1/8 inch / 3mm thick).
  6. Salt and Drain: Place the slices in a colander, toss with 1 teaspoon of salt, and let them sit for 15–20 minutes to draw out excess moisture.
  7. Dry Thoroughly: Lay the slices out on clean tea towels or thick kitchen paper and pat them vigorously until completely dry. This step is critical for a crisp crust.
  8. Mix Filling: In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, olive oil, thyme, lemon zest, pepper, and a pinch of salt (remembering the Parmesan is salty). Mix until smooth.
  9. Roll the Dough: On a lightly floured sheet of parchment paper, roll the chilled dough into a rough 14-inch (35cm) circle.
  10. Spread the Filling: Slide the parchment paper onto a baking sheet. Spread the ricotta mixture over the dough, leaving a 2-inch (5cm) border clear around the edges.
  11. Arrange Zucchini: Layer the dried zucchini slices over the filling, overlapping them slightly in a shingle pattern, working from the outside in.
  12. Fold the Edge: Carefully fold the 2-inch dough border up and over the outer edge of the filling, crimping the dough as you go to hold its shape.
  13. Glaze: Brush the exposed pastry border generously with the egg wash. Sprinkle the pastry edge with a little extra Parmesan.
  14. Preheat: Preheat your oven to 400°F / 200°C (Gas Mark 6).
  15. Bake Initial: Bake for 20 minutes at 400°F (200°C) until the crust begins to turn golden.
  16. Lower Heat & Finish: Reduce the oven temperature to 375°F (190°C / Gas Mark 5) and bake for another 20–25 minutes, until the zucchini is tender, the cheese is bubbling, and the crust is deep golden brown.
  17. Cool: Allow the galette to cool on the baking sheet for 10 minutes before sliding it onto a cutting board. Serve warm or at room temperature.