recipe of favorite Zucchini and pumpkin galette

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and pumpkin galette. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini and pumpkin galette is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and pumpkin galette is something that I’ve loved my entire life.

Table of Contents


  • 1/2 small butternut pumpkin, peeled, seeded, thinly sliced
  • 250g ricotta
  • 100g goat?s cheese
  • 1 tbs finely chopped chives
  • 1 large zucchini, thinly sliced
  • 100g vine-ripened cherry tomatoes
  • Basil pesto, to serve
  • Shortcrust pastry
  • 1 1/2 cups (225g) plain flour
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 2 tbs chilled water


  • Step 1
    To make the shortcrust pastry, place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together, adding more water if needed. Turn the dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
  • Step 2
    Meanwhile, heat a chargrill on high. Cook the pumpkin, in batches, for 2 mins each side or until tender. Transfer to a plate.
  • Step 3
    Combine the ricotta, goat?s cheese and chives in a medium bowl.
  • Step 4
    Preheat oven to 200?C. Line a baking tray with baking paper. Roll out the pastry on a lightly floured surface to a 40cm disc. Place on the lined tray. Spread the ricotta mixture evenly over the pastry, leaving a 7cm border. Arrange the pumpkin and zucchini over the ricotta mixture. Season.
  • Step 5
    Bring the pastry edge up over the pumpkin, gently pleating as you go. Bake for 20 mins or until the pastry is golden brown. Place tomatoes on top of the tart and bake for a further 10 mins or until the tomatoes begin to collapse and the vegetables are tender. Set aside to cool slightly.
  • Step 6
    Transfer the galette to a serving plate. Season. Drizzle with pesto.

So that’s going to wrap it up for this exceptional food Zucchini and pumpkin galette recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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