We love to make galettes. They’re endlessly versatile and can be topped with whatever’s in season that month.

This recipe is inspired by a seasonal pizza we enjoyed at a favourite local restaurant, Mother and Wild. We’ve taken the same summery ingredients they used and swapped the sourdough pizza base for galette dough. Lemon and mint-infused pea puree is spread across the galette dough before being topped with fresh ricotta and thin slices of courgette. The galette is drizzled with a mix of crushed chilli and honey before being baked in the oven. The sweetness of the peas and honey are balanced with the crushed chilli and softness of the ricotta.

This is a great recipe for gardeners who need new ways to use up their glut of courgettes, or those trying to impress at a picnic. For an alternative summer galette dish, try our tomato galette recipe.

Courgette, ricotta and pea summer galette recipe

A summery galette that's great for a picnic or relaxed summer supper.

Prep Time 2 15

Cook Time 40

Servings 6

Ingredients

For the galette dough

200 grams plain flour (plus extra for dusting)
½ tsp salt
150 grams butter
80 grams sour cream
1½ tbsp apple cider vinegar
50 ml ice water
1 beaten egg

For the topping

200 grams frozen peas (petit pois)
185 grams finely sliced courgette
5 fresh mint leaves
½ lemon (juice)
pinch salt
pinch pepper
1½ tbsp runny honey
1 tsp crushed chillies (we used crushed chillies from a jar)

Steps

Mix the plain flour and salt.
Rub in the diced butter with your fingers until the mixture resembles breadcrumbs.
Combine the sour cream, apple cider vinegar and ice water. Add to the butter and flour mixture.
Bring the dough together. This is a sticky dough so you may need additional flour. Knead once or twice to bring into a smooth ball.
Wrap and chill the dough in the fridge for at least 1.5 hours.
Meanwhile, boil the peas until cooked. Drain and leave to cool.
Put the peas, mint leaves, juice of ½ a lemon, generous pinch of salt and pepper and 1 tbsp water into a food processor and blitz into a puree.
Flour the work surface and roll the dough out until it is around 30 cm in diameter. As the dough will get sticky again quickly, it can be easier to roll the dough out between two pieces of parchment. When rolled out to 30cm, lift the bottom sheet of parchment onto a baking tray.
Spread the pea puree onto the rolled out dough, leaving a 5cm gap at the edges.
Spoon on the ricotta and spread out.
Arrange the sliced courgettes over the pea puree and ricotta so that they overlap slightly while maintaining the 5cm gap at the edges.
Now fold in the edges of the dough so they overlap in rough pleats. It doesn't have to be perfect!
Preheat the oven to 180℃ (fan).
Chill the galette in the fridge for at least 15 minutes or until the dough feels firm again.
Remove from the fridge and brush the edges with beaten egg. Then mix the honey and chilli together and drizzle half of the mixture over the courgettes. Set aside the rest.
Bake in the oven for 35-40 minutes until the edges are golden brown.
Lightly brush the remaining honey and chilli mixture over the courgettes.
Leave to cool for 5 minutes before serving.

Recipe Notes

For the ice water: measure out 50ml of water and pour into a small freezable container. Place in the freezer for 15-20 minutes until almost beginning to freeze.
This is a sticky dough, so you’ll need to keep it as cold as possible and work quickly. Keep some extra flour on hand in case things get messy.
The pea puree and ricotta add plenty of moisture so make sure the base is cooked before serving. You may need to return the galette to the oven for another 5 or so minutes.

More inspiration:

Slow Food