Easy to prepare, crunchy, healthy and incredibly delicious vegetarian recipe!

Ingredients for the pastry:

  • 1 ¼ cups flour (? cup corn flour and the rest is all-purpose flour)
  • ¼ teaspoon salt
  • 110 g cold butter, cubed
  • 1-2 sprigs fresh dill
  • ¼ cup sour cream
  • ¼ cup cold water

Ingredients for the filling:

  • fresh chives
  • 1 large or 2 small zucchinis, sliced into 5 – 6 mm thick rounds
  • 1 tablespoon olive oil
  • 1-2 garlic cloves, minced
  • ? cup ricotta cheese
  • ½ cup grated cheese
  • a few fresh basil leaves


– In a large bowl mix flour and salt, add the butter and cut it in using your fingers. In another bowl, mix the sour cream and water and add this to the butter-flour mixture. With a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball, cover the bowl and leave in the fridge for 1 hour.

– Then mix the olive oil and the garlic together and set aside. In another bowl, mix the ricotta, grated cheese, one teaspoon of the garlick-olive oil mixture and season with salt and pepper to taste.

– On a floured work surface roll the dough out into a 30 cm round. Spread the ricotta mixture evenly over the dough, but leave a 4-5 cm border. Then sprinkle the chopped chives, put the zucchini on top of the ricotta in circles, starting at the outside edge. Brush the zucchini with the remaining garlic-oil mixture and fold the border over the filling. Bake the zucchini ricotta galette in an oven preheated at 200°C untill the galette is golden brown, or for about 30 to 40 minutes. Sprinkle lightly with basil and serve.

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