Michelle's Zucchini Galette

This galette is everything I love about summer cooking—colourful, unfussy, and packed with flavour. The flaky seeded crust is the perfect base for layers of creamy ricotta, bright lemon, and tender zucchini. A swirl of cherry tomatoes adds juicy bursts of sweetness, and a drizzle of fresh basil pesto brings it all together. It’s the kind of dish that’s just as happy on a brunch table as it is at a garden dinner party.

Ingredients

For the Seeded Dough:

• 1 cup butter, cut into 1-inch cubes
• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 tbsp sesame seeds, plus more for garnish
• 2 tbsp poppy seeds
• 1 tsp salt
• 2 tbsp white vinegar
• 3–4 tbsp ice water

For the Zucchini:

• 4 zucchini, mix of green and yellow
• 1 tsp salt
• 2 garlic cloves
• 2 tsp olive oil

For the Ricotta Filling:

• 3 cups ricotta
• 2 eggs
• 2 tsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 3/4 cup grated aged cheddar
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 cup cherry tomatoes

For the Basil Pesto:

• 1 garlic clove, minced
• 3 tbsp toasted pine nuts
• 1 cup roughly chopped basil
• 1/2 cup olive oil
• 3 tbsp fresh lemon juice
• Salt to taste

Directions

1. Place the cubed butter in the freezer for 10 minutes.
2. In the bowl of a food processor, combine flour, sesame seeds, poppy seeds, and salt.
3. Add the chilled butter and pulse until the mixture resembles pea-sized crumbs. With the motor running, add vinegar and ice water just until the dough comes together.
4. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
5. Using a mandolin, slice zucchini into 1/8-inch rounds. Lay them on a paper towel-lined tray, sprinkle with salt, and let sit for 20 minutes. Pat dry, then toss with olive oil and minced garlic.
6. Preheat the oven to 375°F (190°C).
7. In a bowl, mix ricotta, eggs, thyme, Parmesan, lemon zest, cheddar, salt, and pepper.
8. On a floured surface, roll the dough into a 16-inch circle. Transfer to a 10-inch cast iron skillet, letting the dough hang over the edges by about 2 inches.
9. Spread ricotta filling evenly inside the crust. Arrange zucchini slices in spirals and tuck cherry tomatoes into gaps.
10. Fold the dough edges over the filling. Brush crust with egg wash and sprinkle with sesame seeds.
11. Bake for 90 minutes, or until the crust is golden and zucchini is tender. Let cool for 30 minutes.
12. While the galette cools, make the pesto: mash garlic and pine nuts, then stir in basil, olive oil, lemon juice, and salt until it forms a paste.
13. Drizzle pesto over slices of galette before serving.