Add This Vegetarian Main to Your Christmas Menu

Vegetarian Galette

A delicious meat-free option everyone will enjoy.

Zucchini, Mint & Ricotta Galette

Prep time 20 mins (plus chilling & cooling time)
Cook time 45 mins
Serves 6-8


2 x 445g packets Carême Sour Cream Shortcrust Pastry, defrosted
1 egg yolk, beaten with 1 tbsp milk, for eggwash
David Jones Australian Extra Virgin Olive Oil, to drizzle
1 bunch asparagus, trimmed, shaved lengthways
1 baby fennel, shaved
Wild rocket leaves, to serve Mint leaves, to serve
Flat-leaf parsley leaves, to serve 
Lemon wedges, to serve

Ricotta filling:

2/3 cups (400g) firm ricotta
1 cup (125g) coarsely grated Gruyere or Quicke’s Smoked Cheddar
¼ cup coarsely chopped mint leaves
¼ cup coarsely chopped flat-leaf parsley
1 lemon, rind finely grated
1 egg
2 spring onions, thinly sliced
3 zucchini, thinly sliced crossways


1. Preheat oven to 180°C fan-forced. Line a large baking tray with baking paper. Place 1 pastry sheet on a large piece of baking paper. Brush one long edge of the pastry sheet with a little of the egg wash. Overlap pastry edge slightly with the remaining pastry sheet, pressing the join to seal edges and form 1 large pastry sheet. Use a small sharp knife to cut a 40cm diameter pastry disc. Discard leftover pastry or set aside for another use. Transfer pastry disc to the lined tray. Place in the fridge to chill.

2. To make the ricotta filling, place the ricotta, gruyere or cheddar, mint, parsley, lemon rind, egg, spring onion and two-thirds of the zucchini in a large bowl. Gently stir to combine. Season to taste. Spread the mixture evenly over the pastry disc on the lined tray, leaving a 3cm border. 

3. Arrange the remaining zucchini over the ricotta filling. Fold the pastry border in to partially enclose filling. Brush pastry edge with eggwash. Drizzle with a little extra virgin olive oil. Bake for 40-45 mins or until pastry is golden brown and filling is set. Cool slightly.

4. Transfer galette to a serving plate. Top with the asparagus, fennel, rocket, mint and parsley. Drizzle with a little extra virgin olive oil. Serve warm or at room temperature with lemon wedges.

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