Zucchini Galette with Burrata and Hazelnuts

This beautiful zucchini galette is prepared with honey zucchini ribbons, toasted hazelnuts, and some burrata cheese bursting with refreshing flavors. Both simple and elegant at the same time, this savory zucchini pie is perfect for any occasion.

I’ve got to admit that I have a slight obsession with savory galette recipes. These rustic pies are so quick and convenient to assemble. It’s definitely easier than any quiche or savory tart recipe, as you don’t have to line a tart tin / pie dish with the crust but simply fold the edge over the filling. I also love the extra crusty texture it brings to the pie, and for this reason I 100% recommend you go the extra mile and make the crust from scratch rather than going for a store-bought one.

This galette features some zucchini, that I cut into ribbons rather than slices, and it comes with a layer of grated parmesan, some toasted hazelnuts and an irresistible ball of burrata torn over the galette just before serving. Seasoning is also very important in this recipe, and will make the difference between a good and a great zucchini galette.

What makes this zucchini galette so special?

This zucchini galette is like a quiche or a savory tart, but even better in my humble opinion, and here’s why:

• First of all, we love the extra crunchiness of the crust edges, brushed with beaten eggs.
• Then of course, we fall for these zucchini ribbons made with a simple potato peeler. It creates some very thin, supple and very tender zucchini slices.
• The touch of honey together with just a little bit of garlic creates the perfect seasoning for the zucchini.
• The toasted hazelnuts add subtle nutty flavors, as well as an additional crunchy texture.
• Now what to say about the addition of a fresh ball of burrata cheese torn over the galette just before serving? It’s just perfection!

The ingredients you need

• Zucchini. I recommend small to medium size zucchini, as they usually have less seeds in the middle. This way, the zucchini ribbons will come out more nicely.
• Parmesan. You will need some grated parmesan to coat the bottom of the crust; this will prevent the zucchini to soak the crust. Keep some to sprinkle over the edge of the crust after egg washing.
• Burrata cheese. This is the last addition to the zucchini galette after it’s baked and slightly cooled. Burrata brings some very refreshing flavors and makes the galette extra special. If you can’t find burrata (or if too overpriced), replace with a few spoonfuls of ricotta cheese.
• Hazelnuts. This could be optional, but it really is a great addition to the recipe. Use them lightly toasted for even more nutty flavors.
• Honey. It brings a subtle sweet touch to the zucchini and make them tender. I recommend to drizzle it over the galette once it’s baked and out of the oven.

Then of course, you will need to make the homemade crust, prepared with simple ingredients such as all-purpose flour, butter, salt and water. Place in the refrigerator for 30 minutes to one hour before using, this is key to a perfect buttery, flaky crust.

How to make this savory zucchini galette?

1. Start with the homemade crust, wrap into cling film and place in the refrigerator while you prepare the filling.
2. Then, slice the zucchini into long ribbons, using a potato peeler to slice them from top to bottom. Alternatively, you can cut into regular slices if easier for you.
3. Season the zucchini with coarse salt and set aside for a few minutes. Add olive oil, minced garlic, freshly ground pepper, and gently stir with your hands (so you don’t break the ribbons).
4. Assemble the galette and bake. Roll out the dough into a large circle, spread some grated parmesan, top with the zucchini ribbon, and fold the edge of the crust over the filling, making them overlapping when necessary. Brush the edges with beaten eggs, sprinkle with grated parmesan (optional), and bake until golden. Remove from the oven and generously drizzle some honey over the zucchini.
5. Once the galette has slightly cooled down, torn some fresh burrata over, sprinkle with toasted hazelnuts, fresh basil leaves, and enjoy!

Recipe variations

We love the zucchini ribbons over the galette, but there is absolutely no harm in using regular zucchini slices instead. For a cheaper version of the recipe, you might as well consider using ricotta cheese instead of burrata. If so, simply drop some spoonfuls of ricotta cheese over the galette just before serving. The recipe would also work well with pine nuts instead of hazelnuts, and there is of course no restriction in making it in a tart tin or a pie dish if desired.

More savory galettes you’ll love:

• Heirloom Tomato Ricotta Galette
• Goat Cheese and Tomato Galette with Caramelized Onions
• Balsamic Tomato Galette with Fresh Figs and Prosciutto
• Thyme Butternut Squash Galette with Parmesan Crust

Some of my other favorite zucchini recipes:

• Easy Vegetarian Zucchini Lasagna
• Goat Cheese Zucchini Crumble
• Salmon and Zucchini Ricotta Pie

Zucchini Galette with Burrata and Hazelnuts

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Quiches and Pizzas
• Diet: Vegetarian

This beautiful zucchini galette is prepared with honey zucchini ribbons, toasted hazelnuts, and some burrata cheese bursting with refreshing flavors. 

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Ingredients

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For the  crust:

• 2 cups (240g) all-purpose flour
• 1 pinch of salt
• 1 cup (2 sticks, 240g) cold unsalted butter, diced
• ¼ to ⅓ cup (60–80 ml) ice cold water, approx.*
• 1 egg, beaten (for brushing)

For the filling:

• 3–4 medium zucchini (approx. 1.8 lbs or 800g)
• 2 Tablespoons olive oil
• 1 pinch coarse salt
• 2 small cloves garlic, minced
• Freshly ground black pepper
• ⅓ cup (30g) parmesan cheese, grated
• 2 Tablespoons honey
• ⅓ cup (50g) hazelnuts, toasted and roughly chopped**
• 1 medium ball of burrata cheese, torn
• Basil leaves and/or edible flowers, to serve

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Instructions

1. For the crust. In a medium bowl, combine flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap it in cling film and refrigerate for at least 30 minutes.
2. Cut the extremities of the zucchini and slice the zucchini into long and thin ribbons, using a potato peeler. Transfer to a large mixing bowl, add coarse salt and gently mix by hand. Let sit for 5 minutes, then add 2 Tablespoons olive oil, the minced garlic, season with freshly ground pepper, and mix again by hand.
3. On a lightly floured surface, roll the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to a prepared baking sheet.
4. For assembling, spread the grated parmesan cheese over the dough, leaving a 2-3 inch (about 5-7 cm) border all around. Top with the zucchini ribbons, and gently fold the edge of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
5. Brush the edges with the beaten eggs, sprinkle some additional grated parmesan cheese over the edge if desired, and bake at 375°F (190°C) for about 40 minutes, or until the crust is golden and the zucchini cooked through but not burned (you may need to tent with a piece of foil if it happens).
6. Remove the galette from the oven, and generously drizzle some honey all over. Let cool slightly for about 5-10 minutes, then sprinkle the hazelnuts over, and torn a ball of burrata cheese on top of the galette. Adjust seasoning to your liking, add fresh basil leaves and/or edible flowers, slice, and enjoy!

Notes

* All-purpose flours can have a different density from one brand to another, hence you might need more or less water depending on which one you use. Remember that your dough must form a firm ball without being too sticky.

** To toast the hazelnuts, add them to a very hot large pan placed over high heat with no fat, and keep shaking the pan until hazelnuts are slightly colored and fragrant. Transfer to a chopping board, let cool slightly, then chop roughly with a knife. Easy!

Cheese, Fall, Family-Friendly, Pizzas & Quiches, Spring, Summer, Vegetarian, Zucchini

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Lastly, if you make this Zucchini Galette with Burrata and Hazelnuts, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!