Zucchini Galette with Goat Cheese (Rustic Savory Tart)
This zucchini galette is a rustic, free-form savoury tart, a flaky pastry round folded loosely around thinly sliced zucchini and creamy goat cheese, then baked until the edges turn deep golden. There is no tart tin and no fussy crimping, which is exactly why I reach for it instead of a quiche when I want something that looks like an occasion but takes half the work.
I make it all summer, when the zucchini pile up faster than I can cook them. The one thing I learned the hard way: salt the zucchini and pat it dry before it goes anywhere near the pastry. Zucchini is mostly water, and if you skip that step it weeps into the dough and you cut into a soggy-bottomed tart. Ten minutes of salting is the whole difference between crisp and disappointing.
Salt the zucchini first – everything else follows
Zucchini lets go of a lot of water as it bakes, and that water has to go somewhere. Slice it into thin rounds, about 2–3 mm, toss the slices with a good pinch of salt, and leave them in a colander for 15 minutes. You will see beads of liquid form on the surface; press the slices gently between clean towels until they feel dry to the touch. This is the single step that decides whether your galette shatters when you cut it or sags. A thin barrier spread straight onto the pastry – some of the goat cheese, a little ricotta, or a spoon of pesto – gives any last moisture something to sink into and keeps the base flaky.
Handling the pastry so it bakes up flaky
Keep everything cold. Cold butter is what creates the flaky layers, so if the dough softens while you work, slide it back into the fridge for 15 minutes rather than pushing on. Chill the rolled-out round for at least 30 minutes before you fill it – warm, relaxed dough tears and spreads instead of holding its shape. Leave a wide border, at least 4–5 cm, so you have enough pastry to fold up over the filling without it splitting. Do not overfill: a single overlapping layer of zucchini bakes through evenly, while a tall pile stays raw in the middle. Brush the folded edge with beaten egg, or plant milk if you are keeping it vegan, for that glossy, bakery-golden crust.
Cheese, herbs, and what else to fold in
Goat cheese is the classic choice for the way its tang plays against the sweet zucchini, but this galette is forgiving. Feta gives a saltier, firmer bite; ricotta is milder and creamier; a handful of grated mozzarella melts into it if you want something gooier. Thyme, garlic, and a pinch of chilli flakes are all the seasoning the filling really needs, though basil or a little lemon zest are lovely in summer. To turn it into a fuller meal, layer in halved cherry tomatoes, caramelised onion, or a few thin slices of eggplant, just keep the total filling thin so the crust still crisps underneath.
Making it ahead and storing leftovers
The dough is the make-ahead friendly part: mix it, wrap it, and it keeps in the fridge for up to 2 days or in the freezer for up to a month (thaw it overnight before rolling). Once baked, the galette keeps for 3 days in the fridge. Reheat it in a hot oven for about 10 minutes to bring the crust back to life – the microwave will only steam it soft. It is genuinely good at room temperature too, which is why it has become a picnic and packed-lunch favourite of mine.
If you like this fold-and-bake approach, my strawberry galette and beetroot galette use the same method with completely different fillings, and the zucchini and asparagus tart is another savoury summer favourite. For more ideas, browse the full collection of savory tart recipes, and if you are drowning in zucchini, the lemon zucchini cake puts it to work in something sweet.
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Zucchini Galette with Goat Cheese
Equipment
- Mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
For the crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ cup butter cold, cubed
- 3–4 ice water
For the filling
- 2 zucchini medium, thinly sliced
- 5 oz goat cheese crumbled
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp basil dried
- 1 tsp chili flakes
- thyme Fresh, to garnish
- Salt and black pepper to taste
- 1 egg beaten, for egg wash
Instructions
- Make the dough: mix the flour and salt, cut in the cold butter until crumbly, then add ice water a tablespoon at a time until it comes together. Shape into a disc, wrap, and chill at least 30 minutes.
- Salt the zucchini slices and let them sit 15 minutes, then pat dry. Toss with the olive oil, garlic, basil, chili flakes, salt, and pepper.
- Preheat the oven to 375°F and line a baking sheet.
- Roll the chilled dough into a circle about 12 inches across and transfer to the sheet.
- Crumble half the goat cheese in the center, leaving a 2-inch border. Arrange the zucchini on top and scatter over the remaining goat cheese.
- Fold the edges of the dough up over the filling, overlapping to seal. Brush the crust with beaten egg.
- Bake for 25 to 30 minutes, until golden and crisp. Garnish with fresh thyme and serve.
Notes
Frequently Asked Questions
Slice the zucchini thinly, salt it, and let it sit for 15 minutes, then pat it dry to draw out moisture. A thin layer of cheese or pesto under the zucchini also helps absorb liquid and keeps the crust crisp.
A galette is a rustic, free-form tart made by folding a single round of pastry loosely around a filling and baking it flat on a tray. The rough edges are meant to look homemade, which makes it easier than a tart in a tin.
Yes. Goat cheese gives a tangy, creamy flavor, but feta, ricotta, or a melting cheese like mozzarella all work well. Choose based on whether you want tangy, creamy, or melty.
Yes. Use vegan butter in the dough, a plant-based cheese, and brush the crust with plant milk instead of egg. The method stays the same.
Yes. The dough can be made and refrigerated for up to 2 days or frozen for up to 1 month. Let it soften slightly before rolling.
Store the baked galette in the fridge for up to 3 days. Reheat in a warm oven to crisp the crust again; the microwave will make it soft. It is also good at room temperature.
