The whole wheat savory galette with zucchini flowers and zucchini is a simple and light rustic tart, perfect to enjoy in the summer when these vegetables are at their peak. The dough is made with whole wheat flour, water, and extra virgin olive oil, without butter, and is enriched with chia seeds that give it a pleasantly rustic texture. Alternatively, you can use sesame or poppy seeds.
The filling is a hymn to freshness: grated zucchini, striped zucchini flowers, creamy ricotta, Parmesan, red onion, and basil. Cooking is very quick thanks to the air fryer, but you can also opt for the traditional oven. This galette is ideal for a light lunch or dinner but is also perfect for a picnic or a day at the beach.
Easy, quick, and full of flavor: this recipe will become a must-have in your summer kitchen.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring, Summer, and Fall
Ingredients for Preparing the Whole Wheat Galette with Zucchini Flowers and Zucchini
- 2 cups cups whole wheat flour
- 6.8 oz cold water
- 4.7 oz extra virgin olive oil
- 2 tablespoons chia seeds
- 1 teaspoon salt
- 2 zucchini
- 9 oz ricotta
- 20 zucchini flowers
- 1.8 oz grated Parmesan
- 1 red onion
- 1 tablespoon sesame seeds
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Tools for Preparing the Whole Wheat Galette with Zucchini Flowers and Zucchini
- Bowl
- Rolling Pin
- Parchment Paper
- Pan
- Air Fryer
How to Prepare the Whole Wheat Galette with Zucchini Flowers and Zucchini
Prepare the dough: pour the whole wheat flour into a bowl, add the oil, chia seeds, and salt. Begin kneading, gradually adding the water until you get a smooth and homogeneous dough. Let it rest covered for 30 minutes at room temperature.
Prepare the filling: finely chop the red onion, wash the zucchini, and grate them. In a pan, heat a tablespoon of oil and sauté the onion and zucchini for 5 minutes, seasoning with salt and pepper to taste. Let cool completely.
In a bowl, combine the cooked zucchini, ricotta, washed and sliced zucchini flowers, Parmesan, chopped basil, salt, and pepper. Mix well to combine everything.
Roll out the base: on a sheet of parchment paper, roll out the dough into an irregular rectangle using a rolling pin. Pour the filling in the center, leveling it with a spoon. Fold the edges inward, leaving the center uncovered. Sprinkle the edges with sesame seeds.
Cooking: cook in an air fryer at 356°F for about 20 minutes. Alternatively, you can bake in a preheated static oven at 374°F for 25-30 minutes until golden brown.
Serve: garnish with fresh basil leaves and enjoy it hot, warm, or at room temperature.
Storage
You can store the galette in the refrigerator, covered with plastic wrap, for 2 days.
It can also be enjoyed cold or slightly reheated in an air fryer for a few minutes.
Variations
Lactose-free: replace ricotta with a lactose-free version or a vegan creamy cheese (e.g., cashew-based).
With other vegetables: you can add grated carrots or diced bell peppers for a richer filling.
With herbs: try mint, marjoram, or parsley instead of basil.
FAQ (Questions and Answers)
Can I use a different flour?
Yes, you can also use type 1 flour or spelt flour, but whole wheat makes the dish more rustic and fiber-rich.
Can I prepare it in advance?
Sure, you can prepare it the day before and store it in the fridge. It will be excellent the next day too.
I don’t have an air fryer, can I use the oven?
Absolutely yes. Bake it in a static oven at 374°F for about 25-30 minutes until the edges are well browned.
