This zucchini-potato galette is inspired by a favorite Greek pie, the Cretan boureki. Layers of lovely zucchini, savory thin potato slices and a ricotta- fresh herbs mix, it sounds like a taste of summer, doesn’t it?
I love galettes
They are easy to make and it’s so much fun figuring out what to fill one with. I came up with this zucchini-potato galette for two reasons. One, an excess of wonderful zucchinis on my kitchen table and two it is a quick way to enjoy my favorite pie without too much fuss. I did changed the recipe a little, for example in the traditional boureki pie you don’t pre-cook your zucchinis and potatoes. My thinking was that a boureki is in the oven for much longer than a galette. So pre-cooking the filling would give different depths of flavor to my galette. And who does not like fried zucchini?
no more soggy bottoms
Making a zucchini-potato galette can result in a soggy crust due to excess moisture from the vegetables. I decided to lightly fry the zucchini this time for extra flavor and to take away the extra moisture. I also lightly fried the potato slices, to add more depth. For savory galettes my first layer is always my cheese mix. That way I create a protective barrier and no more soggy bottoms 🙂
about the galette crust
You can use store-bought pie crust if you like. It will definitely speed things up for a weekday dinner. On a weekend I recommend you make your own, it is really easy and it does not need to rest for a long time. You can’t beat a homemade buttery flaky crust, can you?
This lovely zucchini-potato galette is a little sweet and a little savory and gives me the illusion of eating outdoors while enjoying it seating on my sofa. Hope you will love it as much as I do!
You can also try:
- If you like savory pies you can also try feta cheese puff pastries with leeks and dill, they are quick, easy and very tasty.
- This greek bell pepper pie is super easy and really delicious.
- For a fresh summery salad check this black-eyed peas salad, perfect for a barbecue.
- These stuffed zucchini blossoms are a great traditional greek summer recipe that I love.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
- for the crust
- 1 1/2 cups All-Purpose Flour
- 1/2 cup 8 tablespoons cold salted butter (if using unsalted add 1/2 teaspoon of salt in the flour)
- 5 to 6 tablespoons cold water
- for the egg wash
- 1 egg beaten with 1 tablespoon water
- for the filling
- 1 large zucchini cut in thin round slices
- 1-2 large potatoes cut in thin round slices
- 1/2 cup flour
- 2-3 tbsp olive oil
- about 8 oz ricotta cheese
- 1/2 cup Philadelphia cheese
- 10 mint leaves coarsely chopped
- 10 basil leaves coarsely chopped
- 2-3 parsley leaves coarsely chopped
- a handful of chopped dill
- 1 tsp extra virgin olive oil
- pinch of chil pepper flakes
- sea salt
- fresh ground pepper
- for serving
- chili pepper flakes
- finishing salt
- chopped dill
- Preheat the oven to 375 F.
- Place potato slices in a large bowl add 2 tbsp olive oil and season with salt and pepper. Mix well.
- Line a baking sheet with parchment paper, arrange all potato slices neatly on paper. It’s ok if they overlap. Bake potato slices for 15-20 min, or until the edges are getting crispy and light golden. They don’t have to be fully cooked.
- While the potatoes cook prepare the zucchini.
- In a medium bowl add 1/2 cup flour, a tsp salt a generous amount of fresh ground pepper and a pinch or two of oregano. Mix well. Add the zucchini slices and make sure they are lightly coated with the flour mix.
- Heat 2-3 tbsp olive oil in a frying pan. Fry the zucchini slice for 3-4 min, until they are light golden. Place slices on a paper towel rimmed plate. Set aside.
- Make the cheese filling
- In a bowl mix the ricotta, a tbsp of half & half (or heavy cream)and the philadelphia cheese. Mix well , making sure cheese mix is smooth. Add your fresh herbs, the olive oil the salt, the chili pepper flakes and the ground pepper. Mix well and set aside.
- Preheat oven to 425 F.
- On a lightly floured work surface, roll the dough into a 12″ circle. Transfer the dough to a parchment-lined baking sheet.
- Spread 1/2 of the cheese mixture over the dough, leaving a 2″-wide bare strip along the perimeter.
- Add a layer of potato slices. Add a layer of zucchini slices. add small pieces of the cheese mixture all around, try to spread it lightly.
- Add a layer of zucchini and potatoes alternating each other. Add the remaining cheese mixture on top in small little dollops.
- Fold the bare edges of the dough into the center.
- Brush the exposed edges of the crust with egg wash. Sprinkle parmesan cheese all over crust. Sprinkle some fresh ground pepper as well.
- Bake galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
- Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.
- Sprinkle some finishing salt, chili pepper flakes and a little chopped all over galette and serve. It can be enjoyed in room temperature as well.