Recipe: Tomato and Zucchini Galette

Head to the farmers' market, then get cooking.


Photo by Asia Bradlee

Whether or not you’re willing to admit it, summer is coming to its end. There is, however, one silver lining to the impending loss of warm weather: late summer produce. Tomatoes and zucchini are part of that bounty, and serve as the cornerstones of this healthy galette recipe.

This galette—think of it like an open-face pie—features a healthy crust made from spelt flour. Feel free to use our recipe as a jumping off point—add other summer vegetables, use mozzarella or goat cheese, or make any other substitutions you choose.

Serves 5-6

3 cups spelt flour
3/4 cup ice cold water
1 1/2 sticks cold grass-fed butter or 1 cup cold coconut oil (should be solid)
1 tsp salt
1/2 cup part skim ricotta cheese
1/4 cup parmesan cheese
2 tsp Italian seasoning
5 leaves fresh basil, optional
3 small tomatoes
1 small zucchini


Preheat the oven to 375 degrees.

In a bowl, combine the spelt flour and salt. Stir until combined. Dice the butter or coconut oil into small cubes, and add them slowly to the flour. Using your hands, knead the dough until the butter/coconut oil is evenly distributed. Small, pea-sized chunks should remain.

Add the cold water slowly, and keep kneading as you do. If there are any chunks of butter still visible in the dough, knead them out now. Wrap the dough in plastic wrap and place in the fridge for 30 minutes.

While the dough chills, slice the zucchini and tomatoes into thin rounds. Set aside. In a bowl, mix the ricotta and Italian seasoning.

Line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll it into a large circle on the baking sheet. Spread the ricotta mixture over the dough. If using, chop the basil leaves and sprinkle them over the ricotta. Arrange the tomatoes and zucchini on the dough in any pattern you choose. Sprinkle the parmesan cheese over the finished product.

Bake for 45 to 55 minutes, or until golden brown. Serve hot.