Date: 04 Oct 2014 Author: Jacqui Categories: Food, Main Dishes, Starters & Soups 0



Another way to use my Qassatat and Savory Pie Dough.  A mix of Brie and Ricotta with thinly sliced Zucchini and a hint of fresh basil, wrapped in a delicious gluten free golden crust!

You can find the dough recipe here

Prepare the dough as per the Qassatat recipe. The ingredients of the filling and the method for the Galette are below.

Filling Ingredients

(serves 3-4)

  • 1 large zucchini, thinly sliced using a mandolin
  • Olive oil
  • 2 garlic cloves, minced
  • 100g  ricotta cheese
  • 25g grated Parmesan cheese
  • 100g finely chopped Brie
  • Dash of nutmeg
  • 1 tablespoon finely shredded basil leaves plus extra for garnish
  • Salt & Freshly ground Pepper
  • 1 egg, beaten
  • 1 egg yolk beaten with 1 teaspoon water for the Glaze

Filling Method

Spread the thinly sliced zucchini out over paper towels so they will not be too moist. In a bowl, combine 1 tsp of olive oil and the garlic together and set aside.

In another bowl, mix the ricotta, Parmesan, brie, shredded basil, garlicky olive oil and the beaten egg together and season with nutmeg, salt, pepper to taste. Set aside.


Preheat oven to 180C. Using a large sheet of baking paper, lightly floured, roll the dough out into a 30cm round.

Spread the ricotta mixture evenly over the bottom of the circle but leave a 5-6 cm border. Now place the zucchini slices on top of the ricotta in concentric circles, starting at the outside edge.

Drizzle the top with a little olive oil. Fold the border over the filling, pleating the edge as in the photo. The center will be open. Brush crust with egg yolk glaze.

Place in the oven and bake till the crust is golden brown, for approximately 35 to 40mins.

Remove from the oven, leave to rest for 5 to 10 minutes, then slide onto a serving plate. Garnish with extra shredded basil.

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