Why you’ll love this zucchini galette
This vegan zucchini galette is a savory galette that comes together quickly and works for breakfast, lunch, or dinner. I love making it in summer, when zucchini is at its best. A whole wheat crust holds a savory almond filling, topped with super-thin slices of zucchini and red onion.
The best part is how forgiving it is: no pan, no perfect shape, and it always comes out of the oven looking beautiful. You can make the crust with olive oil for an easy, tender dough, or with cold butter for a flakier one. Serve it warm or at room temperature, on its own or with a simple salad.
What is a galette?
A galette is a pie with no formal shape and no pie dish; you could call it an informal pie. It originated in France and has always been popular because of how easy it is to make and how beautiful it always turns out.
Basically, it’s a round of dough wrapped around a fruit or vegetable filling. You can make blackberry galettes, apple galettes, pear, plum, and more; really, whatever comes to mind, sweet or savory.
What you need to make this galette
For the crust:
- Flour. I use whole wheat flour, but any flour you like works.
- Fat. Olive oil (best for savory and easiest) or cold vegan or regular butter (flakier). Follow the amount for the one you choose in the recipe card.
- Iced water. Add ice to a cup of water first so it’s really cold.
For the filling:
- Almonds. Soaked in water for at least 3 hours so they blend soft and creamy. No time to soak? Just blend longer. You can swap them for cashews, macadamias, or pistachios.
- Zucchini. Sliced super thin.
- Red onion. Or substitute shallot, white, or yellow onion.
- Lemon juice. Use lemon, lime, or substitute apple cider vinegar.
- Garlic. Fresh garlic is always best.
- Salt.
How to make the zucchini galette
- Make the dough. In a food processor or by hand, combine the flour and oil first, then mix until it looks like wet sand. Add the iced water little by little until you have a smooth, malleable dough. Form a disk, cover it, and let it rest at least 5 minutes while you prep the filling.
- Make the almond filling. Blend the soaked almonds with the garlic, lemon juice, salt, and a little water until creamy, like ricotta.
- Prep the vegetables. Slice the zucchini and red onion as thin as possible.
- Assemble. Roll the dough on parchment paper. Spread the almond filling in the center, leaving a 1½ to 2-inch border. Arrange the zucchini and onion on top, then fold the edges over the filling.
- Bake. Bake until the edges are golden brown and the crust is crisp.
Tips for making the best galette
- Let the dough rest at least 5 minutes so it’s easier to roll out.
- Keep the filling as dry as possible so the bottom doesn’t get soggy.
- Roll the dough out on parchment paper to make folding the edges easier.
- Don’t worry about the shape; no matter how the edges look, a galette always comes out of the oven beautiful.
- Add what you like: tomato, corn, fresh herbs like basil or mint, or a spoonful of pesto.
- Bake until the edge is golden brown and the dough is crisp.
Substitutions and variations
- Nuts: use cashews, macadamias, or pistachios instead of almonds.
- Onion: swap the red onion for shallot, white, or yellow onion.
- Acid: use lemon, lime, or apple cider vinegar.
- Add-ins: tomato, corn, fresh herbs, or a spoonful of pesto.
How to serve the zucchini galette
- Breakfast or brunch. Have it with a green juice, fresh coffee, and a seasonal fruit on the side.
- Lunch. Serve alongside a salad with a simple vinaigrette or a summer panzanella.
- Dinner. Serve it on its own or with a salad. It’s also tasty with a chickpea-and-bean salad. For starters, try a lentil soup or a tomato soup with chipotle.
How to store and make ahead
Keep the baked galette in the fridge for up to 3 days. To bring back the crisp crust, reheat it in the oven at 350°F for a few minutes rather than in the microwave.
Make ahead: the dough keeps in the fridge for up to 3 days or in the freezer for up to 3 months, and you can blend the almond filling a day in advance.
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Vegan Zucchini Galette (Easy Savory Recipe)
Equipment
- Food processor or large mixing bowl
- Rolling Pin
Ingredients
For the crust (pick one fat):
- 1½ cups whole wheat flour or all-purpose
- ½ teaspoon salt
Fat, choose one:
- ⅓ cup 5 to 6 tablespoons olive oil (best for savory, most tender)
- 8 tablespoons 1 stick / 113 g cold vegan or regular butter, cubed (flakier)
- 4 to 6 tablespoons iced water
For the almond filling:
- 1 cup almonds soaked at least 3 hours and drained
- 1 to 2 cloves garlic
- 2 tablespoons lemon juice or lime, or apple cider vinegar
- ½ teaspoon salt
- ¼ to ⅓ cup water as needed
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the dough. In a food processor or by hand, combine the flour, salt, and fat until it looks like wet sand.
- If using olive oil: mix until evenly moistened.
- If using cold butter: pulse until you have pea-sized pieces.
- Add the iced water a little at a time until a smooth, malleable dough forms. Shape into a disk, cover, and rest at least 5 minutes (or chill 30 minutes if using butter).
- Make the almond filling. Blend the drained almonds, garlic, lemon juice, salt, and water until creamy and spreadable, like ricotta. Add water a little at a time so it doesn’t get runny.
- Prep the vegetables. Slice the zucchini and red onion as thin as possible. Toss with the olive oil, salt, and pepper.
- Assemble. Roll the dough on parchment paper to about ⅛ inch thick. Spread the almond filling in the center, leaving a 1½ to 2 inch border. Arrange the zucchini and onion on top, then fold the edges over the filling.
- Bake. Bake for 35 to 40 minutes, until the edges are golden brown and the crust is crisp.
- Serve. Let it cool a few minutes. Serve warm or at room temperature.
Notes
- Choose one fat: olive oil makes the easiest, most tender savory crust; cold butter makes a flakier one and must stay cold.
- Keep it from getting soggy: keep the almond filling thick (not runny) and slice the vegetables thin.
- No time to soak the almonds? Just blend them longer with a little extra water.
- Add-ins: tomato, corn, fresh herbs like basil or mint, or a spoonful of pesto.
- Storage: keep in the fridge up to 3 days. Reheat in the oven to recrisp.
- Dough keeps in the fridge 3 days or frozen 3 months; the almond filling can be made a day ahead.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.