Tomato, Zucchini and Leek Galette with Herb Ricotta

Name: Tomato, Zucchini and Leek Galette with Herb Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Leeks, Well-washed And Thinly Sliced; 3 Heirloom Tomatoes, Sliced; 1 Medium Zucchini, Sliced; 1/2 cups Extra Virgin Olive Oil, Divided; 1 Sheet Frozen Puff Pastry (or Few Sheets Of Frozen Phyllo Pastry); 5 ounces, weight Ricotta, At Room Temperature; 1 teaspoon Fresh Thyme; 1 teaspoon Fresh Chives; 1 teaspoon Fresh Basil; 1/2 teaspoons Garlic Powder; 1/2 cups Parmigiano-Reggiano, Grated; Salt And Pepper, to taste

Servings: persons

2 Leeks, Well-washed And Thinly Sliced
3 Heirloom Tomatoes, Sliced
1 Medium Zucchini, Sliced
1/2 cups Extra Virgin Olive Oil, Divided
1 Sheet Frozen Puff Pastry (or Few Sheets Of Frozen Phyllo Pastry)
5 ounces, weight Ricotta, At Room Temperature
1 teaspoon Fresh Thyme
1 teaspoon Fresh Chives
1 teaspoon Fresh Basil
1/2 teaspoons Garlic Powder
1/2 cups Parmigiano-Reggiano, Grated
Salt And Pepper, to taste

1
Preheat oven to 450 degrees F.
2
Heat olive oil in a saute pan over medium-low heat.
3
Add thinly sliced leeks, salt, pepper.
4
Cook until leeks have softened, about 5 to 7 minutes.
5
Transfer leeks to a plate and set aside.
6
Slice tomatoes into 1/4 inch-thick rounds and arrange them in one layer on a wire rack set over a baking sheet.
7
Sprinkle with salt and set aside to drain.
8
Meanwhile, slice zucchini into 1/8-inch-thick rounds and in a small bowl, mix with 1 tablespoon extra virgin olive oil, salt and pepper.
9
Set aside.
10
In another small bowl, combine ricotta cheese with thyme, chives, basil, garlic powder, salt and pepper, and drizzle 2 tablespoons extra virgin olive oil.
11
Mix until ricotta is smooth and uniform.
12
Place puff pastry (or phyllo pastry) on a rimmed, greased, baking sheet and cut the excess on the edges.
13
Spread herb ricotta evenly over dough, leaving a 1-inch border around the edges.
14
Spread sauteed leeks over ricotta.
15
Arrange tomatoes in a concentric pattern over leeks.
16
Arrange zucchini slices in a concentric pattern over tomatoes.
17
Sprinkle Parmigiano Reggiano over the top.
18
Fold the border of the pastry up and over the edge of the tomatoes.
19
Bake galette in the preheated oven for 20 minutes, or until crust is golden and puffed.
20
Remove galette from oven, sprinkle with fresh basil and set aside to rest for about 10 minutes.
21
Slice and serve.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Leeks, Well-washed And Thinly Sliced, 3 Heirloom Tomatoes, Sliced, 1 Medium Zucchini, Sliced, 1/2 cups Extra Virgin Olive Oil, Divided, and more.

Yes, Tomato, Zucchini and Leek Galette with Herb Ricotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!