Vegan Ricotta Zuchinni Galette
Vegan Ricotta Zuchinni Galette
This flaky Vegan Ricotta Zuchinni Galette is made with a creamy vegan herbed ricotta filling, buttery pastry and topped with layers of thinly sliced zucchini. It only requires 15 min of prep or if you decide to use a store bought pastry dough and it’s perfect for the busy weeknights. Here is the full recipe.
Ingredients
2 medium zucchinis, sliced into 1/4 inch thick rounds.
1 medium garlic clove minced
½ cup vegan ricotta (like @miyokoscreamery or @kitehillfoods )
1 tsp dry thyme
1 tsp dry oregano
1 tsp of black pepper
2 tbsp of melted vegan butter
1 clove of minced garlic
Method
Preheat oven at 390F.
In a small bowl mix together, garlic, vegan ricotta, thyme, oregano, and pepper.
Slice the zucchini thinly using the mandolin slicer or by hand 1/4 inch thick rounds. Set a side.
On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper.
Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini overlapping on top of the ricotta in concentric circles, starting at the outside edge.
Combine the melted vegan butter and minced garlic together.
Drizzle a tablespoon of the garlic and butter mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. Brush some of the garlic butter mixture on the edges of the tart.
Bake the galette until the zucchini is slightly wilted and the galette is golden brown, 30 to 35 minutes. Remove from the oven, let stand for 5 minutes before serving.
PS. Homemade pastry dough recipe in the comments. You can also use store bought pie pastry dough
