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Do you love summer squash?? My Zucchini Galette makes a perfect lunch or simple dinner. I love making a crostata with summer squash all year long. It’s perfect with a side salad and easy with a pre-made crust!
Easy Zucchini Galette Recipe
One of the things that makes this zucchini pie stand out is that the thin slices of the zucchini are the perfect texture and flavor. They’re added in a way that doesn’t overpower the rest of the dish but compliments it perfectly instead.
This savory pie is one that will have everyone rushing to the table so that they don’t miss out on the flavors. While this doesn’t have to be a seasonal dish, it’s so GOOD when the zucchini is ripe and in season!
Why You’ll Love This Recipe
Ingredients Needed
- Homemade pie crust – If you want to save on time, you can also purchase a premade one from the store. Use whatever galette dough is easiest for you! (Make sure that if you’re opting to use a store bought crust, you buy it from the refrigerated section and NOT the frozen section.)
- Cream cheese – Make sure that it’s softened so that you don’t have to deal with any lumps.
- Pesto – Homemade pesto is fast and simple to do but store bought works well also.
- Zucchini squash – Clean and slice it then.
- Yellow squash – You can also add in other types of squash, too.
- Salt and Pepper – To taste.
- Egg Wash – Added to the edge of the pie crust. You could also use olive oil.
How to make a Zucchini Galette
- Combine: Mix the pesto and the cream cheese together in a bowl. Slice the zucchini and squash into thin rounds.
- Add the pie crust: Unroll the crust onto the baking sheet and add the pesto mixture on top. Be sure to leave about a ½” border around the edges.
- Add the squash: Place the squash slices on top of the cream cheese.
- Fold: Fold the edges of the pie crust over. Brush with the egg wash.
- Bake: Put the baking sheet in the oven and bake for 20-24 minutes.
Recipe Swap
If you don’t have or don’t want to use cream cheese, you can swap it out and use equal parts of ricotta cheese instead.
Storing and Freezing
To keep this pie as fresh as possible, store it in an airtight container and keep it in the fridge. Eat within two days.
If you want to freeze this recipe, you can. Add it to the freezer and eat it within one month.
FAQs
To prevent the crust from getting soggy, make sure that you’re adding a good layer of pesto and cream cheese. This will act like a barrier.
Also, be sure to lay the sliced zucchini on a clean paper towel prior to adding it to soak up any excess water.
Yes, you can! I recommend omitting the cream cheese and using ricotta cheese instead. Just use the same amount as you would for the cream cheese – and you’re good! Either option makes a delicious cheese filling.
The edges of the crust will start to turn golden brown once the zucchini pie is ready to be taken out of the oven.
Zucchini Galette Recipe
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.
Recipe 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.
Recipe Nutrition
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.
Oh Dorothy… You’re like my long-lost-best-friend. I LOVE pesto and zucchini!! I wish I had a garden. The first thing I’d plant would be basil. (And then try to hide it from my guy… He hates the stuff!) I’d bake so much zucchini bread and chocolate zucchini muffins. It’d be paradise.
I nearly forgot! How was Jordan’s first sleep over???
It was great! We’re braving a second one on Monday, eek! They actually slept, shocker!!
My basil is dying. I’m so sad! I love basil so much!
That’s exciting! I hope the next one goes just as well — complete with sleep! 🙂
Oh no! All of this Sacramento heat… I wish we had weather more like Tuesday; it feels like a furnace outside these days!
I’ve never made a galette before. Not sure why! They always look beautiful! I wonder if I could make this and tell my kids it’s “pizza?”
Or tell them it’s pie. Dessert for dinner!
That looks so delish! I love the addition of zucchini and squash in this!!
Thanks Jocelyn!
I have been wanting to make a savory galette for some time now. This looks gorgeous (and my veggies are growing fast too this year)!!! LOVE LOVE LOVE
Thanks Aimee! I make them all the time – so easy YUM!
YES! Resounding YES! Next to asparagus, squashes of all varieties are my favorite veggies. I’m making this one PRONTO, but I’ll have to mix up a batch of spinach pesto because I don’t have fresh basil at the moment.
I love spinach pesto! I forgot to buy it last week. Must add it to my list. Enjoy!
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