Gluten-free zucchini galette with tofu ricotta

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This gluten-free indulgence is an amazing summer savory plant-based dish. Crisp and crunchy crust to contrast and a creamy tofu ricotta filling with roasted zucchini strands charred to perfection. All served with a punchy, herbaceous chimichurri, it’s quite possibly my favorite warm weather plate. A delicious use for that extra summer squash, you can feel great about this rustic aesthetic and lean into the imperfections of your galette.

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zucchini galette ingredients
zucchini galette

Once you roll your dough flat, spooning on the ricotta and layering zucchini makes this an easy recipe to throw into your repertoire. Allergen friendly with a 100% gluten-free and vegan filling, you can bring this to any social gathering to share or keep in the fridge to heat up during the week. The umami tofu ricotta is packed with flavor and elevates the zucchini with a hit of additional olive oil. You’ll enjoy this beginner-friendly galette all season long.

zucchini galette
zucchini galette

Gluten-free zucchini galette with tofu ricotta   by

Gluten-free and vegan this perfectly crunchy galette is a celebration of summer squash and herbaceous flavor.

makes: about 8 servings | prep time: 20 min | cook time: 40 min | total time: 60 min

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zucchini galette

Ingredients

  • 1 ½ cup gluten-free flour (I used Bob’s Red Mill, 1:1 blue bag)
  • 1/2 tsp kosher salt
  • 1/3 cup cold vegan butter, diced (I used Earth Butter)
  • 1 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/4 cup + 1 tbsp cold water

Tofu ricotta

  • 1/2 block firm tofu
  • 2 tsp kosher salt
  • 1/4 cup nutritional yeast
  • 1 tbsp apple cider vinegar
  • 1/4 tsp black pepper
  • 1/4 cup sliced scallions (optional but encouraged)

Toppings

  • 1 small-medium green zucchini
  • 1 small-medium yellow zucchini
  • 1 - 2 tbsp olive oil, approx
  • 2 tbsp chimichurri

To-Do's

  1. In your food processor, combine gluten-free flour, kosher salt, and vegan butter. Pulse until just combined and mixture is crumbly.
  2. Add to a large mixing bowl. Add in apple cider vinegar, olive oil. Slowly add in cold water and mix with a fork to combine. Once fully combined, chill in fridge for 1 -2 hours (up to 48) or freezer for 30 minutes.
  3. While dough is chilling, make tofu ricotta. Clean food processor and combine all ricotta ingredients in processor and blend on high until smooth. Set aside.
  4. Using a vegetable peeler, peel both zucchinis, keeping the skins on, until the cores are bendy. Place in a small bowl and set aside.
  5. Preheat oven to 425. Pull out a baking sheet. Place a piece of parchment paper on a flat surface to roll out your dough.
  6. Turn out your chilled dough onto the parchment paper. Dust gluten-free flour on paper and rolling pin. Using your rolling pin carefully flatten out the dough into an even circle, approx ¼” thick. Go slow and take care to keep the dough intact. You may need to use your fingers to finesse edges and keep the dough together and create a somewhat even circle.
  7. Carefully slide the flattened dough and parchment paper onto the baking sheet. Once settled, slowly spoon tofu ricotta evenly over the entire dough circle–leave approx ½” around the edges.
  8. Add pre-ribboned zucchini to the top of the ricotta all across the galette.
  9. Now, carefully turn up the edges of your dough to encase the ricotta + zucchini. Edges should be about 1 ish inch. As you turn up, the edges will most likely crack. Keep a small bowl of cold water close by and dip your fingers into the water as needed to gently smooth out cracks. Fold the entirety of the galette until the full galette has been turned up.
  10. Once finished, lightly brush crust with additional olive oil and drizzle over zucchini. Add dash of kosher salt.
  11. Bake for 40 – 45 minutes, until crust is golden brown and zucchini is slightly charred.
  12. Let cool 10 minutes and top with chimichurri. Cut into equal portions and serve warm. Keeps well in the fridge for about 4 – 5 days. Can reheat in the oven or toaster oven for about 8 – 10 minutes.
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