Zucchini Galette
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Looking for a new way to use up your garden zucchini? This savory zucchini galette is a fresh twist that combines seasonal vegetables with buttery crust and melty cheese. The result is a rustic tart that’s versatile enough for lunch, dinner, or even as part of a brunch spread. Simple, beautiful, and absolutely delicious.
I’m soaking up every bit of summer I can, which means enjoying the fresh vegetables from the garden. If you’ve ever grown zucchini, you know how quickly it can pile up, leaving you wondering what to do with it all. That’s why I wanted to share this delicious and slightly different idea: a Zucchini Galette.
What I love about galettes is that they give you all the flavor of pie without the fuss. They’re intentionally rustic and easy, which is exactly my kind of baking. This version layers zucchini with caramelized onions, briny olives, nutty Gruyère, and a sprinkle of thyme. The flavors work together beautifully, almost like the perfect bridge between summer and fall.
It makes a wonderful option for lunch when paired with a fresh salad, but it’s just as nice for dinner or served as part of a brunch spread. No matter how you enjoy it, it feels simple and special at the same time.
Of course, the beauty of a galette is its flexibility. Try swapping in a different cheese, tossing in another vegetable, or adding your own twist to make it unique. However you prepare it, I think you’ll find this Zucchini Galette is one recipe you’ll want to come back to again and again.
Why You’ll Love This Recipe
- It’s a beautiful way to use up summer zucchini. If your garden (or your neighbor’s) is overflowing, this galette puts that abundance to good use in a way that feels special and satisfying.
- The flavor combination is unique yet approachable. The mix of sweet caramelized onions, salty olives, nutty Gruyère, and tender zucchini, all tied together with thyme, creates a rustic dish that’s comforting and a little elevated at the same time.
- It looks impressive without being fussy. Galettes are meant to be rustic, which means no stressing over perfectly crimped pie crusts. The folds and imperfections are what make it charming, so you get a dish that feels fancy with minimal effort.
Have more zucchini you need to use up? Try one of these recipes: The Best Stuffed Zucchini, Zucchini Fries, Roasted Zucchini Panzanella, and even a dessert with these Berry Zucchini Lemon Cupcakes.
Ingredients
Before we begin, let’s review the ingredients you’ll need for this galette recipe. I’ll walk you through what I used below.
- Pie dough – A buttery pie dough forms the crisp, flaky base of the galette and keeps everything together. I recommend my easy pie dough recipe, or you can use store-bought if that’s less intimidating.
- Zucchini – Thinly sliced rounds bring freshness and a tender bite, making this the star of the dish.
- Salt and pepper – Simple seasoning that enhances the natural flavors of the vegetables and cheese.
- Unsalted butter and olive oil – Used to sauté the onions, giving them richness and depth.
- Yellow onions – Slowly cooked until golden and sweet, they bring a savory balance to the zucchini and cheese.
- Fresh thyme – An earthy herb that ties the flavors together and gives the galette a fragrant finish.
- All-purpose flour – Lightly dusted on your work surface to keep the dough from sticking when rolling.
- Olives – Briny and bold, they add a pop of flavor that cuts through the richness of the cheese and onions. Use whichever kind you like.
- Gruyère – A nutty, melty cheese that adds creamy texture and a sophisticated flavor.
- Heavy cream – Brushed over the crust to create a golden, glossy finish as it bakes.
How To Make
And with that, we’re ready to assemble this Zucchini Galette. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat the oven to 400°F. Lay the zucchini slices in a single layer on a rimmed baking sheet lined with paper towels. Sprinkle lightly with salt and set aside for about 30 minutes so some of the moisture can be drawn out.
- While the zucchini rests, heat the butter and olive oil in a skillet over medium heat. Add the onions, season with a little salt and pepper, and cook slowly, stirring now and then, until the onions turn soft and caramel-colored, about 25 to 30 minutes. Stir in the thyme and set aside to cool slightly.
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- Pat the tops of the zucchini dry with more paper towels to soak up any extra liquid.
- Line another baking sheet with parchment paper. On a floured surface, roll the dough into a rough 13-inch circle and move it to the parchment-lined pan. Spread the onions evenly over the center of the dough, then scatter on the olives and cheese, keeping about two inches of dough clear around the edge. Arrange the zucchini slices over the filling in overlapping circles.
- Fold the edges of the dough up over the vegetables, pleating as you go, so it holds together. Brush the crust with heavy cream. Bake for 30 to 35 minutes or until the crust is golden and crisp. Let cool for about five minutes before slicing and serving.
And with that your Zucchini Galette is finished and ready to be served.
Frequently Asked Questions
Do I have to salt the zucchini before baking?
It’s highly recommended. Salting helps draw out extra moisture so the galette doesn’t turn soggy. Skipping this step could make the crust less crisp.
What other cheeses would work if I don’t have Gruyère?
Aged cheddar, fontina, goat cheese, or even mozzarella will work well. Each one brings a slightly different flavor, so feel free to experiment with what you enjoy or already have on hand.
How should I store leftovers?
Keep leftover slices in an airtight container in the refrigerator for up to three days. Reheat in the oven to crisp the crust again before serving.
More Galette / Crostata Recipes You’ll Love
I hope this Zucchini Galette recipe gives you a new way to enjoy zucchini and inspires you to try something a little different with those fresh summer vegetables. I think you’ll enjoy it! Once you give this recipe a try, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Zucchini Galette
Ingredients
- 1 homemade pie dough for crust or store-bought
- 1 medium zucchini sliced into thin rounds
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions thinly sliced
- 2 teaspoons chopped fresh thyme
- All-purpose flour for work surface
- 1 cup olives pitted and sliced
- 4 ounces Gruyère grated (about 1 cup)
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 400°F. Lay the zucchini slices in a single layer on a rimmed baking sheet lined with paper towels. Sprinkle lightly with salt and set aside for about 30 minutes so some of the moisture can be drawn out.
- While the zucchini rests, heat the butter and olive oil in a skillet over medium heat. Add the onions, season with a little salt and pepper, and cook slowly, stirring now and then, until the onions turn soft and caramel-colored, about 25 to 30 minutes. Stir in the thyme and set aside to cool slightly.
- Pat the tops of the zucchini dry with more paper towels to soak up any extra liquid.
- Line another baking sheet with parchment paper. On a floured surface, roll the dough into a rough 13-inch circle and move it to the parchment-lined pan. Spread the onions evenly over the center of the dough, then scatter on the olives and cheese, keeping about two inches of dough clear around the edge. Arrange the zucchini slices over the filling in overlapping circles.
- Fold the edges of the dough up over the vegetables, pleating as you go, so it holds together. Brush the crust with heavy cream. Bake for 30 to 35 minutes or until the crust is golden and crisp. Let cool for about five minutes before slicing and serving.