How do we love thee, summery zucchini ricotta galette? Let us count the ways. You’re delicious and buttery, like a savory pie. You’re meant to look rustic (so no crimped sides required). And best of all, you’re done in under an hour. Can we make this relationship official?
All-purpose flour, for work surface
One 7-ounce package pie crust
1 cup ricotta cheese
2 tablespoons chopped fresh dill
1 garlic clove, minced
1¾ teaspoons freshly ground black pepper, divided
1 large zucchini, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
⅓ cup grated Parmesan cheese
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pie crust into a 10-inch circle. Transfer it to the prepared baking sheet.
3. In a medium bowl, whisk the ricotta with 1 egg and the dill, garlic and ¾ teaspoon pepper in a medium bowl. Spread the mixture evenly over the piecrust, leaving about 1 inch of the perimeter uncovered.
4. In another medium bowl, toss the zucchini with the olive oil, salt and remaining pepper. Arrange the zucchini slices evenly over the ricotta. Fold the edge of the dough up and toward the center, partially covering the filling.
5. In a small bowl, whisk the remaining egg with 1 tablespoon of water. Lightly brush the egg wash around the edge of the crust and sprinkle evenly with the Parmesan.
6. Bake until the crust is very golden brown, 35 to 40 minutes. Let cool 15 minutes before slicing and serving.