Galette with zucchini and cheese (+ video)

Category: Bakery products
Galette with zucchini and cheese (+ video)


Flour 2 stacks
Butter 90g
Water 50ml
Sour cream 2 tbsp. l.
Salt 0.5h l.
Baking powder 0.5h l.
Zucchini 1 PC
Ricotta or fatty cottage cheese 100g
Parmesan 2 tbsp. l.
Hard cheese 3st. l.
Garlic 1 tooth.
Rosemary pinch
Salt pepper taste
Olive oil 2 tbsp. l.

Cooking method

Pour flour into a blender bowl, add diced cold butter, salt and chop everything into crumbs.
Add water, sour cream and baking powder and beat until a lump of dough forms.
Wrap it in plastic and refrigerate for 30 minutes.
Meanwhile, make the filling. Cut the marrow into washers 2-3mm thick.
Add hard cheese, parmesan or other delicious cheese grated on a fine grater to ricotta (or fat cottage cheese). Squeeze out a clove of garlic (I took a spoonful of pasta from the garlic arrows). Mix well.
On parchment sprinkled with flour, roll out the dough into a thin, wide juice. Lay out the cheese filling without reaching the edges. Place the zucchini mugs on top. Sprinkle with salt, pepper, rosemary. Drizzle with olive oil.
Bake in an oven preheated to 180 degrees for about an hour.
Serve hot or cold.


Incredibly tasty and tender pie with thin crumbly dough and juicy aromatic filling of three cheeses, zucchini and rosemary. The combination of Parmesan and rosemary gives this biscuit a magical Mediterranean flavor. Parmesan can be replaced with another cheese with the same bright taste, such as pecorino, gueyère.

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