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Zucchini Galette on a round wooden board with a blue linen.

Zucchini and Thyme Galette

This zucchini recipe has a lattice patterned zucchini that tops a layer of whipped feta cheese, held in place by a thyme pastry crust. 

Course Main Course
Cuisine American
Keyword zucchini
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Author Samantha


  • 1 1/4 cups all-purpose flour
  • 1 stick 113 grams/8 tbsp chilled unsalted butter, roughly chopped into 1/2" cubes
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1/2 tsp kosher salt
  • 4-6 tbsp ice water
  • 1 large egg, light beaten (for the pastry wash)
  • 2 long zucchinis, trimmed and sliced lengthwise into 1/4" pieces
  • 60 grams goat cheese, such as chevre
  • 200 grams feta or ricotta cheese
  • 2-3 tbsp milk
  • 1 clove garlic
  • 2 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground black pepper


Pastry Dough:

  1. Blend flour, butter, thyme, and salt in food processor (or using a pastry cutter if by blending hand) until mixture has pea size clumps of butter. Gradually add ice water in 1 tbsp increments, while food processor is running until pastry just forms a ball (it may be a bit crumbly still). Remove from food processor and form into a 5" disk (be careful not to over knead the dough). Wrap in plastic wrap and chill for at least 1 hour, or overnight.


  1. Mix goat's cheese, feta, milk, garlic, thyme, salt and pepper in a blender until smooth. Set Aside.


  1. Preheat oven to 375°F and remove dough from fridge. On a lightly floured surface, roll out dough into a 13" round(ish) shape. Place cheese mix in the centre and smooth out leaving a 2-3" border. Place zucchini slices on top in desired pattern. Fold edges over the edges zucchini, pleating the edges when necessary. Brush the pastry edges with the beaten egg wash.

  2. Bake for 40-45 minutes, until crust is cooked and golden brown.

    Cool for 10-15 minutes before serving.