There’s something comforting about a warm, flaky galette straight from the oven — and this Summer Zucchini Galette is exactly that.
Tender, thinly sliced zucchini layered with sweet caramelized onions, fresh thyme, and melty Gruyère cheese creates a rustic, cozy dish that feels like home in every bite. The golden edges of the buttery pie dough, brushed with egg and lightly seasoned, make it almost impossible to resist.
Perfect for a sunny weekend brunch, a relaxed family dinner, or a casual gathering with friends. Serve it warm with a side salad or enjoy at room temperature — either way, it’s a little slice of comfort you’ll want to make again and again.
Why you’ll love this recipe!
What ingredients do I need?
- Pie dough: flaky, buttery base for the galette.
- Zucchini: thinly sliced for tender layers and light summer flavor.
- Sweet onion: caramelized for natural sweetness.
- Gruyère cheese: adds richness and melty creaminess.
- Fresh thyme: aromatic herb to brighten the galette.
- Egg: for brushing the crust golden.
- Everything seasoning (optional): adds extra flavor and crunch.
Recipe Variations
- Veggie-packed: add bell peppers, cherry tomatoes, or mushrooms. I would remove the excess water however by sautéing if needed, this will help prevent sogginess.
- Cheese lovers: layer extra Gruyère or add Parmesan on top.
- Savory-sweet twist: drizzle lightly with balsamic glaze after baking.
- Mini galettes: make individual servings using smaller rounds of dough.
Pro Tips
- Squeeze out the excess zucchini water to reduce sogginess and keeps the crust crisp.
- Caramelize the onions slowly, 15–20 minutes over medium-low heat brings out sweetness.
- Brush edges with egg wash, this ensures golden, glossy crust.
- Optional seasoning: everything bagel seasoning adds extra flavor and visual appeal.
- Rest before slicing to allow the galette to set, making serving easier.
Can I Substitute?
Yes! Like always though, any substitutions made can change the texture and/or flavor of the recipe.
- Cheese: use Fontina, Havarti, or mozzarella instead of Gruyère.
- Zucchini: summer squash, yellow squash, or thinly sliced eggplant works too.
- Pie dough: store-bought or homemade, gluten-free if desired.
- Herbs: rosemary, oregano, or basil can replace thyme.
- Butter: use dairy-free margarine for a vegan-friendly version.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 325°F for 5–10 minutes to bring back crispness.
- Best enjoyed the day it’s baked, but it also works well at room temperature for a picnic or lunchbox.
But, I Still Have A Few Questions…
How do I get rid of excess water from zucchini so the galette isn’t soggy?
Zucchini naturally contains a lot of water, which can make your galette soggy if not removed. The best way to handle this is to salt the sliced zucchini and let it sit for 5–10 minutes. The salt will draw out moisture. Afterward, wrap the zucchini slices in a clean kitchen towel or cheesecloth and gently squeeze to remove the excess liquid. Once drained, the zucchini is ready to layer in your galette, keeping the crust crisp and the filling perfectly tender.
Can I make mini galettes?
Yes! Use small rounds of dough and adjust baking time to 20–25 minutes.
Can I use a different cheese?
Absolutely — Gruyère is rich and melty, but Fontina, Havarti, or mozzarella are great alternatives.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Summer Zucchini Galette
Ingredients
- 1 pie dough unbaked, rolled out to about 1/4” thick
- 1 medium sweet onion sliced very thin
- 1 tbsp unsalted butter
- 1 medium zucchini sliced very thin
- Fresh thyme
- 6 oz gruyere shredded
- Salt and pepper
- 1 egg whisked
- Everything seasoning optional
Instructions
- In a small sauté pan over low-medium heat, add butter and onions. Cook until golden brown and caramelized, stirring occasionally. This takes about 15-20 minutes. Set aside to cool.
- Slice zucchini as thin as possible and then place in a towel lined bowl. Sprinkle with a little salt, set aside, and let sit for 10 minutes.
- Preheat oven to 400F and then assemble the galette.
- Place unbaked pie dough on a parchment lined baking sheet. Sprinkle the dough with half of the cheese (leaving about 1 inch along the edges), then the caramelized onions and a little fresh thyme. Wrap the zucchini up in the towel and squeeze as much liquid out as possible and then arrange them on top of the onions. Sprinkle on the rest of the cheese.
- Fold the edges over the sides and brush with the egg.
- If desired, sprinkle with a little everything seasoning to finish.
- Bake for 28-30 minutes until edges are browned. Top with a little more fresh thyme and cool for 10 minutes. Cut and enjoy!
Summer Zucchini Galette | Galette Recipe | Cheesy Galette Recipe | Pie Dough Recipes | Brunch Recipe | Breakfast Recipe | Appetizers | Holiday Recipes | Zucchini Galette | Savory Galette | Caramelized Onion Galette | Vegetarian Galette | Vegetarian Recipe | Simple Savory Tart
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.