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Baking recipe · from the recipe book

Roasted Tomato, Zucchini and Cheddar Galettes

Juicy roasted cherry tomatoes and thin zucchini coins sit on a basil-ricotta layer inside a crisp, flaky cornmeal crust, finished with a bubbly sharp cheddar top.

Roasted Tomato, Zucchini and Cheddar Galettes

Ingredients

  • 2¾ cups340 gAll-purpose flour
  • ⅓ cup40 gYellow cornmeal, whole-grain
  • 1⅛ tsp7 gSaltdivided
  • 1 cup230 gUnsalted buttercold, cut into small cubes
  • ½ cup110 gWaterice-cold
  • 3 cups450 gCherry tomatoeshalved
  • 2 medium400 gZucchinisliced into thin coins
  • 1¼ cups300 gPart-skim ricotta
  • 2 large100 gEggsbeaten, divided
  • 3 cloves9 gGarlicminced
  • ¾ cup leaves20 gFresh basilleaves torn, divided
  • 2 tsp2 gDried thyme
  • ¾ tsp2 gBlack pepper
  • 1 tbsp15 gOlive oil
  • 1⅔ cups shredded180 gCheddar cheeseshredded

Steps

  1. Make the crust: whisk the flour, cornmeal and half of the salt in a large bowl. Rub in the cold butter with your fingertips until pea-sized pieces remain.
  2. Drizzle in the ice-cold water, tossing with a fork until the dough just holds together. Divide into two equal discs, wrap and chill for at least 45 minutes.
  3. While the dough chills, toss the zucchini with one quarter of the salt in a colander and let drain 20 minutes, then pat dry. Pat the cherry tomatoes dry with a towel.
  4. Make the filling: stir together the ricotta, three quarters of the beaten egg, the garlic, half of the basil, the thyme, the black pepper and the remaining quarter of the salt.
  5. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
  6. Roll each dough disc into a 12-inch (30 cm) round and set one on each sheet.
  7. Spread half of the ricotta filling over each round, leaving a 2-inch (5 cm) border.
  8. Shingle half of the zucchini over each, scatter on half of the cherry tomatoes, cut side up, and drizzle with the olive oil.
  9. Fold the borders up over the filling in pleats and brush the crust with the remaining beaten egg.
  10. Sprinkle half of the cheddar over the center of each galette.
  11. Bake 40 to 45 minutes, until the crust is deep golden and the filling is set and reaches 160°F (71°C) in the center.
  12. Cool on the sheets for 20 minutes, scatter the remaining basil on top, then cut each galette into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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