Zucchini Galette Recipe
Zucchini Galette is an easy crostata made with cream cheese, pesto and summer squash - substitute ricotta if you want! It's the perfect lunch or easy weeknight meal, perfect for brunch or dinner.
Servings: 8 slices
Calories: 141kcal
Cost: $8
Ingredients
- 1 refrigerated pie crust (from a box of 2)
- 2 ounces cream cheese , softened
- 2 tablespoons pesto
- 1 small zucchini squash
- 1 small yellow squash
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F. Line a cookie sheet with a Silpat or parchment paper.
- Stir together the cream cheese and pesto in a small bowl. Slice each squash into thin rounds.
- Unroll your pie crust onto your cookie sheet. Spread the cream cheese mixture onto the pie crust, leaving about a 1/2” border around the edges.
- Lay your squash slices on top of the cream cheese. You can be random, or do a pattern.
- Gently fold over the edges to form a crust. Sprinkle with a few pinches of pepper.
- Bake for 20-24 minutes, until the crust starts to get golden brown and isn’t transparent looking. Cool slightly before slicing.
Notes
- Swap ricotta for cream cheese if you want. Or you can use low-fat cream cheese.
- Use any kind of squash you like.
- If using a pre-made crust be sure and use the refrigerated kind you unroll, not a frozen crust.
- For some extra color or variety, add some corn and/or cherry tomatoes to your tart when you layer on the squashes.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 146mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg