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Tomato, zucchini and leek Galette with herb ricotta

Tomato, zucchini and leek Galette with herb ricotta: Layers of phyllo pastry dough brushed with butter; ricotta beautifully blended with an array of fresh herbs, flavored with garlic powder and drops of extra virgin olive oil; leeks sautéed until nice and soft; slices of heirloom tomatoes and zucchini. Oven-baked to a beautiful golden color.

  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


  • 1 sheet frozen puff pastry (or few sheets of frozen phyllo pastry)
  • 3 tablespoons extra virgin olive oil
  • 2 leeks, well-washed and thinly sliced
  • salt and pepper
  • 3 heirloom tomatoes
  • 1 medium zucchini
  • 5 tablespoons extra virgin olive oil
  • 5 ounces ricotta, at room temperature
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh chives
  • 1 teaspoon fresh basil
  • 1/2 teaspoon garlic powder
  • 1/2 cup Parmigiano Reggiano, grated


  1. Preheat the oven to 450° F.
  2. Heat the olive oil in a sauté pan over medium-low heat. Add the thinly sliced leeks, salt, pepper. Cook until leeks have softened, about 5 to 7 minutes. Transfer the leeks to a plate and set aside.
  3. Slice the tomatoes into 1/4 inch-thick rounds and arrange them in one layer on a wire rack set over a baking sheet. Sprinkle with salt and set aside to drain.
  4. Meanwhile, slice the zucchini into 1/8-inch-thick rounds and in a small bowl mix them with 1 tablespoon of the extra virgin olive oil, salt and pepper. Set aside.
  5. In another small bowl combine the ricotta cheese with the thyme, chives, basil, garlic powder, salt and pepper, and drizzle 2 tablespoons of extra virgin olive oil. Mix until the ricotta is smooth and uniform.
  6. Place the puff pastry (or phyllo pastry) on a rimmed, greased, baking sheet and cut the excess on the edges.
  7. Spread the herb ricotta evenly over the dough, leaving a 1-inch border around the edges. Spread the sautéed leeks over the ricotta. Arrange the tomatoes in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes.
  8. Sprinkle the Parmigiano Reggiano over the top.
  9. Fold the border of the pastry up and over the edge of the tomatoes.
  10. Bake the galette in the preheated oven for 20 minutes, or until the crust is golden and puffed.
  11. Remove the galette from the oven, sprinkle with fresh basil over the top and set aside to rest for about 10 minutes.
  12. Slice and serve.


You can use either puff pastry or phyllo pastry.

  • Author: Loreto and Nicoletta
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main, Vegetarian
  • Method: Baking

Keywords: phyllo pastry, galette, savory, herbs, ricotta, zucchini, tomatoes, leeks, seasonal, organic, vegetarian

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