Courgette, ricotta and basil galette

  • medium
  • 2
  • 1 hour 30 minutes
Not yet rated

Lucy Timm's simple galette recipe makes an excellent late summer meal and is perfect for when you have a glut of courgettes to use up. They are slow-cooked then mixed with ricotta and basil to make an indulgent creamy filling for the rustic pastry crust, which is then topped with more sliced courgettes and some toasted pine nuts for texture. 

First published in 2021





Slow-cooked courgette sauce


  • Food processor



Begin by making the pastry. Place the flour, salt and butter into a food processor and pulse until combined but not sandy – you still want shards of cold butter running through the dough


Add the egg and mix, followed by the water. The dough should be slightly sticky but you might not need all of the water so add it in bit by bit. Gather into a ball, wrap in clingfilm and leave to rest in the fridge whilst you prepare the filling

  • 1 egg
  • 80ml of ice cold water, (you may not need it all)

To make the sauce, roughly chop up the 3 courgettes and place them in a saucepan. Place over a medium heat with a little olive oil and cook, stirring frequently, until they soften into an almost mushy texture


Preheat an oven to 160ºC/ gas mark 3. Scatter the pine nuts onto a tray and roast for 10 minutes until golden brown, stirring halfway through to get an even colouring


Once toasted, transfer to a food processor with a good glug of olive oil and blitz until smooth. Then add your cooked courgettes along with the rest of the ingredients. Season to taste with salt and lemon juice and leave to cool


Once the dough has rested for at least 30 minutes, divide it in half. Roll 1 half out on a lightly floured surface. into a rough circle, about 5mm thick and 15cm in diameter. Carefully transfer to a baking tray lined with greaseproof paper. Repeat with the remaining dough to create a second circle of pastry


Slice the remaining courgette into 5mm-thick rounds, sprinkle with a pinch of salt and a squeeze of lemon juice and leave to marinate for 10 minutes. Meanwhile, preheat the oven to 165ºC/gas mark 3


Spoon the cooled courgette sauce in the middle of both circles of pastry and spread over evenly, leaving a 3 cm border around the edge of each circle. Arrange the sliced courgette in a neat pattern on top, then sprinkle with the pine nuts


Fold over the border of pastry around the edge so that it is overlapping back over the courgette slices


Drizzle the filling with some extra virgin olive oil and season with salt and pepper, then bake for 25–30 minutes or until the pastry has cooked through and is golden brown


Finish with a final squeeze of lemon juice before plating up alongside a side salad of your choice

Lucy Timm is a self-taught chef who is currently head chef at Provençal-style restaurant Royale in East London, where she cooks simple and accessible plates of food,

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