Triple Cheese and Zucchini Galette (#1394)

Appetizers Main Vegetarian
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  • 3/4 cup All-Purpose Flour
  • 3/4 cup Whole Wheat Flour
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 3 Tbsp Kalamata Olives finely chopped and pitted
  • 3 tablespoons Olive Oil
  • 3 tablespoons Plain Yogurt
  • 2 tablespoons Water iced, or a little bit more


  • 3 small Zucchini or 1 large one, cut into 1/4-inch slices
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 cloves Garlic or as needed, finely chopped
  • 3/4 cup Ricotta Cheese
  • 3/4 cup Mozzarella Cheese shredded
  • 1/2 cup Parmesan Cheese
  • 1 Tbsp Lemon Juice
  • 1 Lemon freshly zested
  • 1/4 cup Basil freshly chopped
  • 2 tablespoons Mint Leaves freshly chopped, optional


  • 1 large Eggs mixed with 1 tablespoon of water, for brushing the crust


  1. For the dough:
  2. Add the flour, baking powder, salt and black olives into a large bowl, whisk until well mixed.
  3. Add the olive oil, sour cream and water into the dry ingredients, stir until the dough forms, if it seems too dry, add 1 to 2 tablespoons of iced water.
  4. Shape the dough into a disc, cover with a plastic wrap, and chill in the frige for at least 30 minutes.
  5. Meanwhile make the filling:
  6. Spread the zucchini evenly on several layers of paper towels.
  7. Sprinkle some salt over the zucchini and let rest for at least 30 minutes.
  8. Gently dry the top of zucchini with more paper towels.
  9. In a small bowl, mix together the olive oil and the garlic.
  10. In a another bowl, add all the cheeses, lemon juice and zest, 1 tablespoon of the garlic-olive oil and season with salt and pepper.
  11. To assemble the galette:
  12. Preheat oven to 400° f (200° c).
  13. On a slightly floured cutting board, roll the dough out into a 12-inch circle.
  14. Transfer to a baking sheet slightly coated with cooking spray.
  15. Place the cheese mixture over the bottom of the galette dough, spread it evenly.
  16. Leaving a 2-inch edges.
  17. Arrange the zucchini slices on top of the cheese mixture in concentric circles, starting at the edge outside.
  18. Drizzle the remaining 2 tablespoon of the garlic-olive oil over the zucchini.
  19. Fold the border up and over the filling to form a rim, pleating as you go.
  20. Stir egg and water briskly, brush lightly over the crust.
  21. Bake until the cheese is melted and puffed, the zucchini is slightly wilted and the crust is golden, about 35 minutes.
  22. Remove from the oven, let cool on the baking sheet for 20 minutes.
  23. Slice into the wedges and top with basil and mint leaves.
  24. Serve warm.
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