Leek, Zucchini & Rice Galette

by Jonathan Cheung

Impressive looking and deliciously simple, a recipe of fresh seasonal vegetables highlighting zucchini, leeks and cherry tomatoes.

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leek zucchini rice galette


  • 1 pie or tart dough, frozen or homemade
  • 1 cup / 250mL Ricotta cheese
  • 1/2 cup / 125mL crumbled goat cheese
  • 4 Tbsp fresh Basil
  • 2 large eggs, beaten
  • 1 cup cooked Dainty Royal rice (or any leftover rice)
  • 1 large zucchini, washed, trimmed and sliced in 1/2" rounds
  • 1 leek, trimmed, washed and sliced in 1/2" rounds
  • Handful cherry tomatoes, halved
  • 1 large Egg Yolk, beaten with a tbsp of water
  • 1/4 cup / 65mL grated parmesan



Preheat oven to 425* and line a baking sheet with parchment paper or other.


In a medium size bowl mix together the ricotta, half the goat cheese, basil, eggs and rice. Mix well with a fork and season with salt and pepper. Set aside.


Roll out your dough until you have roughly a 12" circle (or unfold into a large rectangle shape) and place it on the baking sheet. Spread the ricotta mixture in the center of the dough, leaving about a 2" border all around. Arrange the zucchini and leek slices over the top of the ricotta. Scatter the cherry tomatoes and remaining goat cheese on top. Fold the edges of the dough over and inwards toward the center.


Brush the edges of the dough with the eggyolk and sprinkle with grated parmesan.


Bake for 35-40 minutes until the crust is golden and filling is bubbly.


Remove from the oven and let sit for 10 minutes before slicing and serving.

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