These mini zucchini ricotta galettes are flavorful appetizers that include basil, parmesan cheese and toasted pine nuts.
After last summer’s zucchini gardening fiasco (short version: it didn’t grow), I decided to take a pass on planting it again this year. But I’ve still had a plethora of squash to work with thanks to my local CSA, From The Farmer.
Sometimes I juice it. I often sauté it. I’ve tried adding it to baked goods but that doesn’t do much for me. So earlier this week I decided to throw some into zucchini ricotta galettes.
These mini galettes are a great little summer appetizer. They require several steps to prepare but the process can be shortened by making the dough in advance since it needs to be chilled.
You can also save time by purchasing pre-made pie dough, though homemade will yield much tastier results. Ricotta adds a bit of creaminess to the tart and basil, Parmigiano Reggiano and pine nuts add just the right amount of flavor.
I hope you enjoy them!
Mini Zucchini Ricotta Galettes
- 5 ounces all-purpose flour (approximately 1 cup)
- 1/2 teaspoon kosher salt
- 3 ounces unsalted butter, chopped and cold
- 3 tablespoons ice cold water
- 1/2 medium zucchini, sliced very thin on a mandoline
- 1 tablespoon extra virgin olive oil
- 1/2 cup ricotta cheese, preferably whole milk
- 1/4 teaspoon kosher salt
- 1 medium garlic clove, minced
- 4-5 small basil leaves, chopped (about 3 teaspoons)
- 1/4 cup pine nuts
- Parmigiano Reggiano cheese
- freshly ground black pepper
- optional: finishing salt
Prepare the dough:
- Add flour, butter and salt into a food processor. Pulse the machine on and off until the mixture is crumbly. A few pea-sized bits of butter are ok. Slowly add the water with the machine running just until the dough forms a ball. Wrap the dough in plastic film and flatten. Chill for at least 30 minutes.
Prepare the tarts:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Toss the zucchini and olive oil together in a small bowl. Combine the ricotta, salt, garlic, and basil in a separate bowl (it's best to let this mixture sit for at least 20 minutes so the garlic and basil flavors absorb into the cheese).
- Toast the pine nuts in the oven until golden brown and fragrant, approximately 5 minutes.
- Remove the dough from the refrigerator and cut into 4 or 6 even pieces (4 will give you more wiggle room but 6 galettes is the final goal). Leave one piece out and return the other sections to the fridge so they remain firm.
- On a barely floured clean surface, roll out the dough as thinly as possible. Place a 3 1/2 inch round cookie cutter in the center without actually cutting the dough (a larger or smaller cutter is fine but will effect the yield). Slice off some of the excess dough, leaving approximately 1 inch of extra dough. If you only cut 4 pieces, save the excess dough to roll into 2 more sections.
- Add 1 heaping tablespoon of the ricotta mixture into the cookie cutter and spread evenly. Grate some Parmigiano Reggiano on top. Fan out several slices of the zucchini in a circular pattern to fill the space. Top with more Parmigiano Reggiano and some freshly ground black pepper. If using, sprinkle a bit of finishing salt on top. Tightly fold the excess dough on top of the zucchini to form the galette. Gently press down to flatten the top.
- Repeat this process with all of the dough and ingredients. Chill the galettes for 15 minutes and then bake until the dough is golden on top, approximately 25 minutes.
- Garnish with toasted pine nuts before serving.
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