This savory galette recipe is full of summertime goodness! It’s filled with summer tomatoes, corn, and zucchini, ricotta cheese, fresh basil, and a delicious cornmeal crust.
No amount of anxiety makes any difference to anything that is going to happen.- Alan Watts
My good friend Jill whipped up this delicious veggie galette the other night and brought it over to a birthday gathering at my house. It just sings of summer! Filled with fresh summer corn, zucchini, and tomatoes, with a light smear of ricotta and a little cornmeal and parmesan added to the crust, it is just heavenly!
Think of a galette as a free-form pie; easier, less fussy, and quick to assemble! The pastry dough can be made ahead, stored in the fridge for 3-4 days, or even frozen for later. I often make a double batch of galette dough and plop one in the freezer for another time.
Why You’ll Love This
- A seasonal summer recipe! Great use for your garden veggies, or head to the farmers market; so many colorful veggies are used here!
- Irresistible texture. This flakey cornmeal parmesan crust is the BEST.
- A perfect special occasion dish! A beautiful, mouthwatering dish for any special summer gathering. Or serve it up as lunch or dinner.
- Vegan-adaptable. Use vegan alternatives, like vegan butter, sour cream, and ricotta!
GaleTTE Ingredients
Galette Dough
- Pastry dough: All-purpose flour, cornmeal, salt, cold unsalted butter (or vegan butter), grated parmesan (optional), yogurt or sour cream, and cold water. Make a double batch to freeze for another time!
- Optional egg wash: Whisk one egg with one tablespoon of water- this gives the crust a beautiful sheen.
Veggie Filling
- Summer vegetables: Diced onion, chopped garlic cloves, sliced and quartered zucchini, fresh or frozen corn, and halved or quartered cherry tomatoes. Feel free to swap any veggies for what you gather from your garden or the local farmers market!
- Spices: A pinch of chili flakes, smoked paprika (optional), salt, and pepper. Adds a hint of spicy, smoky flavor!
- Fresh basil: Tucked into the galette for herby flavor and used as a fresh garnish!
- Cheese: Parmesan cheese and ricotta cheese for creamy, savory flavor and melty, creamy texture!.
How to Make A Savory Galette
Make the galette dough first. Allow 1-2 hours refrigeration time, or up to 3 days.
Galette Dough
Step 1: Whisk the galette dough. In a large bowl, whisk together the flour, cornmeal, and salt. Add diced butter. Using a pastry cutter (or your fingers), break the dough apart until it is the consistency of coarse sand with flecks of butter no bigger than a pea. Mix in parmesan (optional).
Step 2: Add yogurt and water. Mix the yogurt and water together and pour into the bowl with the dough. Using a wooden spoon, mix the dough until the flour is fully incorporated. The dough should pull off the edges and easily form a ball. If dry, add a tablespoon of water at a time until flour is incorporated.
Step 3: Wrap and chill. Flatten the dough and cover with parchment or plastic wrap, or wrap the whole ball of dough. Refrigerate for 1-2 hours (or up to 3 days) to let the flour and cornmeal fully hydrate.
Veggie Filling
Step 4: Sauté veggies. Make sure all veggies are prepped. Heat oil in an extra-large pan over medium-high heat. Add onions and sauté 3 minutes, stirring, then add garlic and sauté 2 minutes.
Add zucchini and thyme and season with salt and pepper and optional chili flakes. Sauté 10 minutes, or until tender, reducing heat as needed. Add corn, sautéing 3-4 minutes, then add cherry tomatoes and cook until just collapsing, 3-4 minutes. Turn up the heat for a few minutes to cook off excess liquid, then turn off the heat.
Step 5: Add basil and parmesan. Stir in the basil and half of the parmesan. Adjust salt and pepper to taste. Let the pan come to room temp, or refrigerate in an airtight container for up to 3 days.
Assemble & Bake
Preheat oven to 400F (or 375F convection).
Step 6: Roll the dough. Place the pie dough on a lightly floured surface like parchment, then flatten it into a disk and add flour to the top. With a rolling pin, work from the middle out to roll into a 14 to 15-inch round.
Turn the dough and flip it over a couple of times, adding flour to prevent sticking. Trim the edges (with a pizza cutter) if you prefer tidy edges. Lift the dough by holding the parchment and transfer to a baking sheet.
Step 7: Add the filling. Spread ricotta in a thin layer onto the dough, leaving a 2-inch border. Sprinkle with remaining parmesan and spread the vegetable filling evenly over top. If your filling has excess juices, use a slotted spoon.
Fold the dough border up and over the filling, working in the same direction, creating concentric folds (keep the center open). Brush the free-form pie crust with an egg wash if desired. Add a little salt to the egg-washed dough too!
Step 8: Bake. Place the galette in the oven on the middle rack and bake until golden, 35-45 minutes. Serve warm or at room temperature.
Serving Suggestions
- Serve as light main dish with a leafy green salad like our Caesar Salad, Little Gem Salad with Dilly Ranch Dressing, or this Wedge Salad.
- Serve as an appetizer, perfect for summer gatherings!
Recipe Variations
- Veggies: You’ll need about 2 1/2 cups of cooked vegetables. Sub any other veggies you’d like! Use bell peppers, yellow summer squash, eggplant, etc.
- Ricotta alternatives: Use vegan ricotta, goat cheese, or a mix of creamy goat cheese and cream cheese. We have not tested cottage cheese, but it could also work (perhaps blend it first?)
- Parmesan alternatives: Try pecorino, gruyere, sharp cheddar, or smoked cheddar.
Meal Prep & Storage
To meal-prep this savory summer galette, you can make the dough up to 3 days in advance and store it in the fridge or freeze it. The filling can also be made ahead and stored up to 3 days in the fridge.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat in the toaster oven or in a 350F oven.
You can also freeze the galette for 2 months. Thaw overnight before reheating.
FAQs
This colorful galette makes a wonderful summer main dish. Serve with a side salad (Little Gem Salad, Blackberry Salad, or Caprese Salad) or other seasonal side dishes like Creamy Potato Salad, Grilled Artichokes, or Grilled Broccolini.
Yes! Use vegan butter, vegan parmesan (or skip it), vegan yogurt or sour cream, and vegan ricotta cheese.
Yes, but adjust the veggies for the season you are in. Like rhubarb or asparagus in spring, or mushrooms or butternut squash in the fall. You can also make an apple galette or berry galette with blueberries, raspberries, strawberries- or try apricots or other stone fruit or fresh fruit. Great for dessert with vanilla ice cream! See our other galette recipes below!
Love this Savory Summer Galette recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Favorite Galette Recipes
Savory Summer Galette Recipe
- Prep Time: 45
- Cook Time: 45
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: dinner idea, main dish, entree
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Description
This savory galette recipe is full of summertime goodness! It’s filled with summer tomatoes, corn, and zucchini, ricotta cheese, fresh basil, and a delicious cornmeal crust. Allow one hour for refrigeration!
Ingredients
Galette Pastry Dough
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup cornmeal
- 1 teaspoon salt
- 8 tablespoons cold butter (or vegan butter), diced
- 1/4–1/2 cup grated parmesan (optional)
- 1/4 cup sour cream or yogurt
- 4–6 tablespoons cold water, more as needed
Galette Filling
- 1–2 tablespoons olive oil
- 1 medium onion, diced, 1 1/2 cups (any color)
- 4 garlic cloves, roughly chopped
- 1 medium zucchini, sliced into 1/4 inch- half-moons, then diced (roughly 2 1/2 cups)
- salt and pepper to taste
- 1 tablespoon fresh thyme (or 1 teaspoon dried, or sub oregano)
- pinch chili flakes
- 1/4 teaspoon smoked paprika, optional
- 1 cup corn, fresh or frozen
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup basil leaves, torn or chopped
- 1/2 cup parmesan cheese, divided
- 1 cup ricotta cheese
- Garnish with fresh basil leaves.
Optional egg wash- whisk one egg with one tablespoon of water- this gives the crust a beautiful sheen.
Instructions
Galette Dough (Allow 1-2 hours refrigeration time or up to 3 days).
- Whisk flour, cornmeal and salt in a large bowl. See notes for food processor.
- Add the diced butter, and using a pastry cutter (or your fingers), break it apart into the flour mixer until it’s the consistency of coarse sand with flecks of butter no bigger than a pea.
- Mix in the parmesan if using.
- In a small bowl, whisk the sour cream and 4 tablespoons water together, then pour this into the flour mixture. Using a wooden spoon or your hands and mix until the flour is fully incorporated. The dough should clump together and form a ball.
- If the mixture is dry, add a tablespoon of cold water at a time, just enough to incorporate all the flour. ( The amount of water will depend on whether you are using cheese.)
- Flatten the ball and cover it with parchment (or wrap the whole ball in parchment), refrigerating for 1-2 hours so the flour and cornmeal can fully hydrate.
Galette Filling
- Cut and prep your veggies.
- Heat olive oil in an extra-large saute pan over medium-high heat. Add the onions and saute for 3 minutes, stirring; add the garlic and saute for 2 minutes, stirring; add the zucchini and thyme and season with salt and pepper and optional chili flakes, and smoked paprika, and saute, stirring until tender, about 10 minutes, lowering heat if necessary.
- Add the corn, and saute 3-4 more minutes, then add the cherry tomatoes, sauteing until just collapsing, about 3-4 minutes.
- Increase the heat for just a few minutes to cook off any excess liquid. Turn the heat off.
- Stir in the basil, half of the parmesan, and adjust salt and pepper to taste.
- Let this come to room temp- or refrigerate in an airtight container for up to 3 days.
Assemble and bake! Preheat oven to 400F (or 375F convection).
- Roll the dough. Place the pie dough on a lightly floured piece of parchment paper, flatten it into a disk, and flour the top. Using a rolling pin, working from the middle out, roll out to a 14 to 15-inch round, turning the dough and flipping it over a couple of times, and adding flour to prevent sticking. Trim the edges (using a pizza cutter) if you prefer tidy edges. Lift the dough with the parchment over to a sheet pan.
- Assemble. Spread the ricotta in a thin layer, leaving 2-inch border. Sprinkle with the remaining half of parmesan. Top with the vegetable filling, spreading evenly over the ricotta- if your filling is very juicy, use a slotted spoon. Loosen the dough border from the parchment and fold it up and over the filling, working in the same direction, creating concentric folds. The center will remain open. Brush the free-form pie crust with the egg wash to add a golden sheen. You could sprinkle the egg-washed dough with a little finishing salt.
- Bake. Place in the oven on the middle rack and bake until beautifully golden, 35-45 minutes.
- Serve warm or at room temp.
Notes
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat in a toaster oven or warm 350F oven.
Food Processor: Place flour, cornmeal, and salt in a food processor and pulse a few times. Add the diced butter and pulse repeatedly until the mixture is like coarse sand, with pieces of butter no bigger than a pea. Add the grated cheese, pulse. Mix sourcream and water, and pour this into the food processor, pulsing, until it forms a ball. If too dry, add a tablespoon of water at a time until it forms a ball. FYI – If adding the cheese, the mixture will take about 6 tablespoons of cold water in total.
Filling– you’ll need roughly 2 ½ cups of cooked vegetable filling; feel free to swap out other veggies like bell pepper, yellow summer squash, eggplant, etc.
Ricotta alternatives – feel free to use our vegan ricotta, goat cheese or a mix of creamy goat cheese and mascarpone; cottage cheese may work, though not tested.
Cheese Alternatives – instead of parmesan, try pecorino, gruyere, or sharp cheddar, or smoked cheddar
Nutrition
- Serving Size: ⅛ slice
- Calories: 326
- Sugar: 3.1 g
- Sodium: 529.2 mg
- Fat: 20.5 g
- Saturated Fat: 11.6 g
- Carbohydrates: 26.1 g
- Fiber: 1.9 g
- Protein: 10.8 g
- Cholesterol: 52.9 mg
I followed the recipe exactly and it was excellent. Flavors were awesome. The dough was easy to work with.
Wonderful Peg! We really appreciate the review!
Been wanting to make a tomato galette with all the tomatoes coming in so I followed this recipe for the crust! Mine didn’t come out as flaky and fork-tender – more doughy. Could have been the vegan butter, or simply just being a novice to pastry dough and overworking / overwatering it too much. It was still delicious nonetheless and I am encouraged to perfect my galettes after reading up on the art of making the perfect galette crusts. Thanks for your recipes!
Hi Janine -I am glad it was delicious! I think the trick here is to use as little water as possible. It’s a fine balance! The vegan butter may have impacted too- what brand did you use?
After hiking in Brittany a few years ago and sampling The real thing, galette made avec blé noir (buckwheat flour), I couldn’t help myself but try your recipe. I made the crust as you described but substituted whole wheat and buckwheat flour for the all purpose flour. Added some leeks and a chopped chipotle pepper to the sauté and put the whole thing together as described. It was delicious Only improvement I’ll make next time is to add a few more tomatoes, perhaps a cup and a half or even two cups. None the less, it was excellent.
Love that you made it your own Chris! Sounds yummy.
I feel so fancy being like, I can make a galette now! 💁🏾♀️ this was AMAZING and one of the best things I’ve ever eaten. I did use cottage cheese instead of ricotta and it’s so tasty with the Parmesan! Otherwise followed the recipe exactly 😇 thank you so much for sharing your gift!!
Awesome to hear Angeli- and glad to hear the cottage cheese worked! Did you blend it first or just use it strait?
I just used it straight. It did leak a little, I can’t tell if it was the Parmesan or the cottage cheese (and honestly I think it was my folding technique) but it was still really tasty and perfect
So delicious. Followed the recipe exactly and the flavors blended beautifully. The ricotta Parmesan combo was very satisfying. The cornmeal in the dough added crispness to a flaky crust. Will definitely make this again!
Happy you enjoyed Larisa!
This was so delicious!! Everything came out of my garden except for the corn. It’s a good thing I made an extra dough. Garden is producing like crazy.
Thank you!
That is great to hear Liz! How wonderful to have an abundant garden!
Absolutely delicious !
CRUST IS A DREAM
Thanks so much Kimberly! I love the crust too!
Made this yesterday for dinner last night and it turned out great! Salad on the side for a great meal. Looking forward to making it again!
So happy you enjoyed this Lisa- it is a fun one to make!
Yum yum! Summer on a plate!
Thanks Jill!