Courgette Galette (Zucchini Galette)
This galette is the perfect way to use up some of those zucchinis you have! I love to make this as an appetizer or a light summer dinner, and pair it was a salad and additional protein.
Servings: 6
Calories: 492kcal
Ingredients
Pastry Dough
- 300 g all-purpose flour
- 3 g salt
- 150 g butter, unsalted, cold, cut into large cubes
- 75-100 g ice cold water
Filling
- 1-2 zucchinis (preferably 1 yellow & 1 green)
- ½ cup ricotta
- ¼ cup pesto
- 1 lemon, zested
- ⅓ 140g package goat cheese
- ¼ cup Parmesan, finely grated
- 1 egg
Instructions
Make your dough
- In a large bowl, add flour and salt. Add butter and use your fingers to rub it into the flour. Continue until the butter is incorporated and about pea-sized (it's okay if there are some larger chunks). Add your water, starting with 75g. Use a fork to combine. Add the remaining water, if necessary, until the dough comes together.
- Transfer the dough to a lightly floured surface, and mix just enough to form a ball. Do not knead or overwork (this isn't bread).
- Shape into a disc and wrap in plastic wrap.
- Chill for at least 1-2 hours, or overnight.
Assemble the galette
- Line a baking sheet with parchment paper and preheat oven to 400 °F
- Thinly slice the zucchinis. Either use a mandoline, or a knife. Place the sliced zucchini on paper towel and salt them. This will help them release extra moisture. Before you add them to the galette, pat them dry.
- Once the dough is chilled, transfer it to a lightly floured surface. Roll it out into a large circle or oval, until it's about 1/8" think. Gently transfer it to the baking sheet.
- In a small bowl, combine the pesto and ricotta. Spread the mixture in the centre of the dough, leaving about 1" for the crust. Add zest of 1/2 the lemon on top.
- Add the zucchini slices. Start in the middle, and add slices in a pinwheel pattern working outwards. Alternate between green and yellow slices.
- Fold the crust over the edges of the zucchinis. Brush the crust with the egg.
- Bake for 30-40 minutes or until the crust is golden brown.
- Allow the galette to cool on the hot baking sheet for about 10 minutes. Sprinkle on the parmesan cheese, zest of the remaining lemon and chunks of goat cheese.
- Slice and serve!
Nutrition
Serving: 1serving | Calories: 492kcal
