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Savory Zucchini Sourdough Galette

This flaky crust galette is loaded with thin-sliced zucchini, juicy tomatoes, and creamy ricotta for a savory summer comfort meal, all made tender and delicious with a pressure cooker assist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl for ricotta and egg prep

Ingredients
  

Main Ingredients

  • 1 sheet sourdough galette dough chilled, or use puff pastry
  • 2 medium zucchinis thinly sliced
  • 1 medium tomato thinly sliced
  • 1 tablespoon olive oil for drizzling
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup ricotta cheese
  • 0.25 cup Parmesan cheese grated
  • 1 tablespoon fresh thyme leaves
  • 1 egg beaten, for crust

Instructions
 

Instructions

  • Preheat oven to 400°F and prepare a parchment-lined baking sheet.
  • Roll out chilled galette dough to 12-inch round on floured surface and transfer to baking sheet.
  • Spread ricotta cheese in center, leaving a 2-inch border around the edges.
  • Layer zucchini slices over ricotta, followed by tomato slices.
  • Drizzle olive oil on top and sprinkle with salt, pepper, and thyme leaves.
  • Fold edges of dough over filling, pleating as needed for a rustic look.
  • Brush crust with beaten egg and sprinkle Parmesan cheese on top.
  • Bake for 30 minutes until golden brown; cool for 5 minutes before slicing and serving.

Notes

Let galette cool slightly before slicing to help juices settle. Reheats best in oven or toaster oven. Freeze leftovers individually for easy future meals.