Recipes

Savory Galette

1 unbaked pie crust, rolled out into a large circle if needed

⅔ cup ricotta or cottage cheese 

½ cup shredded mozzarella 

1 cup freshly shredded Parmesan, divided

1 tablespoon each fresh chives and thyme, minced 

1 medium zucchini, thinly sliced into rounds 

2 tablespoons pesto

1 cup cherry tomatoes 

Kosher salt and black pepper

Sweet Galette

1 unbaked pie crust, rolled out into a large circle if needed 

3 nectarines or peaches, sliced ¼” thick 

1 cup raspberries 

½ cup brown sugar 

¼ cup flour 

1 teaspoon vanilla bean paste 

2 tablespoons heavy cream or had and half

1. Preheat oven to 400F

2. For the sweet galette: Combine the fruit, sugar, flour and vanilla in a bowl and set aside. Place pie crust on a foil lined baking tray, then add the fruit to the center of the crust, leaving about 2” of crust around the filling. Fold the edges up around the filling and lightly brush the crust with the heavy cream. Bake for 40-50 minutes until the crust is lightly browned and the filling is bubbling. 

3. For the savory galette: In a small bowl stir together ricotta, mozzarella, ½ cup of Parmesan and herbs. Add salt and pepper to season. In another bowl add pesto to zucchini slices and stir to coat. Place the other pie crust on a separate foil lined sheet tray. Spread the cheese mixture over the crust, leaving about 2” of crust around the filling. Next layer the zucchini in overlapping circles over the cheese mixture. Fold the edges of the crust  around the filling, arrange the tomatoes on top of the zucchini. Lightly brush the crust with heavy cream and bake for 40-50 minutes until the crust is lightly browned and the filling is bubbling. 

Baking notes:

• If baking on the same tray: use two separate sheets of foil and fold up the edges to catch any filling that may spill over so it doesn’t spread to the other galette. 

• If baking on separate trays at the same time: after 30 minutes of baking, swap trays from top and bottom racks to ensure even browning