Summer Vegetable & Pesto Galette

Barilla Creamy Ricotta and Arugula Pesto Pasta Sauce

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Barilla Creamy Ricotta & Arugula Pesto Sauce

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This recipe was created by Lex Daddio on behalf of Barilla®.

Ingredients 1 Servings

  • 1-2 tablespoons Barilla® Creamy Ricotta & Arugula Pesto
  • 1¼ up all-purpose flour
  • ½ cup unsalted butter, frozen
  • ½ cup ice-cold water
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ zucchini, sliced
  • 1 small tomato, sliced
  • 2-3 ounces goat cheese
  • 1 egg
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  • In a bowl, mix flour, salt and pepper. Using a cheese grater (the large holes), grate in the butter. Mix everything together with your hands until incorporated. 
  • Add in water and mix dough together. Knead into a ball for about 1 min. Then, flatten into a disc, cover in plastic and store in the fridge for an hour.
  • Preheat oven to 425° F.
  • Remove chilled dough from the fridge and roll out on a clean surface with flour to prevent sticking.
  • Place the flattened dough on a baking sheet covered in parchment.
  • Cover the base of the galette with a spread of pesto (leaving room around the edges to fold over the crust). Add zucchini and tomatoes. Fold the crust over. 
  • Whisk egg and paint on the crust. Bake for 20 minutes. Remove from the oven, sprinkle on goat cheese and bake for an additional 5 minutes.
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