Savory galette with garlic, Parmesan, and vegetables in a flaky golden crust—perfect for a main or hearty side.
# What You’ll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 3–4 tablespoons ice water
→ Filling
05 - 1 large head garlic
06 - 2 tablespoons olive oil, divided
07 - 1 medium zucchini, thinly sliced
08 - 1 medium yellow onion, thinly sliced
09 - 1 cup cremini or button mushrooms, sliced
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 cup ricotta cheese
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon salt
14 - 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
→ Assembly
15 - 1 egg, beaten
16 - Extra grated Parmesan cheese, for garnish
17 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30–35 minutes until soft. Let garlic cool, then squeeze out roasted cloves.
02 - In a mixing bowl, combine flour and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate at least 30 minutes.
03 - Heat the remaining tablespoon olive oil in a skillet over medium heat. Sauté the sliced onion for about 5 minutes until soft. Add zucchini and mushrooms and cook for 5–7 minutes until vegetables are tender and any excess liquid evaporates. Season mixture with salt, black pepper, and thyme. Remove from heat.
04 - In a bowl, combine roasted garlic cloves with ricotta and grated Parmesan cheese. Fold in the sautéed vegetables until well integrated.
05 - On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to a parchment-lined baking sheet.
06 - Evenly spread the vegetable and cheese filling over the dough, leaving a 2-inch (5 cm) border. Fold dough edges over the filling, pleating as necessary to create a rustic shape. Brush the exposed crust with beaten egg and sprinkle with extra grated Parmesan cheese.
07 - Bake for 35–40 minutes until the crust is golden brown. Allow the galette to cool for 10 minutes before slicing. Garnish with chopped parsley if desired.
