Spinach Basil Ricotta Zucchini Galette
Here's my little tip for adding more greens and nutrients into everyday cooking. I blend spinach, basil, and ricotta together for a creamy, herby filling that's full of color and goodness. It's my effortless way to sneak more greens onto the plate. It is truly a showstopper that is not only fun to make but also pleasing to savor.
Ingredients
- 1 sheet Puff pastry, thawed if frozen
- 1 cup Ricotta cheese
- 1 cup Fresh spinach
- 1/2 cup Fresh basil leaves
- 1 Garlic clove, minced optional
- 2 Small zucchini, thinly sliced
- 1 tbsp Olive oil
- 1 egg, for egg wash
- Salt and black pepper to taste
Optional garnish: fresh basil, lemon zest, or chilli flakes
Instructions
- Preheat oven to 400ºF (200ºC).
- In a blender, blend spinach, basil, ricotta, garlic (if using), olive oil, salt, and pepper until smooth, creamy, and bright green.
- Roll out the puff pastry on a parchment-lined baking sheet. Spread the blended filling in the center, forming about a 7-8 inch circle.
- Arrange the zucchini slices on top of the filling, overlapping slightly in a circular pattern to resemble flower petals; start from the outer edge and work toward the center. Drizzle lightly with olive oil and season with salt and pepper.
- Fold pastry edges inward, pleating slightly to form a rustic galette shape. Brush edges with beaten egg.
- Bake for 25-30 minutes, until the pastry is golden and crisp.
- Finish with fresh basil or a sprinkle of lemon zest before serving.
Serving Tip: Serve warm with a light salad. It's a simple and nourishing way to make greens the star of your meal.
Video
Notes
Nutritional Information
This galette is more than just pretty. It's packed with balance and nutrients:- Spinach & Basil: Rich in vitamins A, C, and K, plus antioxidants that support healthy skin and immunity.
- Zucchini: High in fiber and hydration, supporting digestion and lightness in the body.
- Ricotta: A gentle source of protein and calcium that makes this dish satisfying yet not heavy.
- Olive Oil: Heart-healthy fats that help absorb fat-soluble vitamins from all those greens.