Quick Zucchini and Cheese Galette
A delicious way to combine zucchini and cheese baked up in a tasty buttery crust that is sure to please. Perfect for breakfast, lunch or dinner!
Ingredients
Crust
- 1½ cup All Purpose Flour
- ½ tsp salt
- 8 Tbs unsalted butter, very cold, grated or cut into small pieces
- ¼ cup Greek yogurt, or sour cream
- 5 Tbs water, very cold
Filling
- 1 large zucchini, sliced into ¼" thick
- salt for zucchini
- ½ cup grated parmesan cheese
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded cheddar cheese
- 1 egg. lightly beaten
- 1 tsp garlic, minced
- salt and fresh ground black pepper to taste
- 1 Tbs olive oil
Finishing
- 1 large egg, beaten with 1 Tbs water
- 1 tsp paprika and/or chilli powder(optional)
Instructions
Crust
- Start by making the crust. Whisk together flour and salt to combine. Add grated butter and work in the butter until the mixture resembles coarse breadcrumbs. Add yogurt and water and stir until everything comes together into a dough. Pat into a ball. Wrap with cling wrap and chill in the fridge for 30 minutes.
Filling
- When the dough is chilling, prepare the zucchini. Slice into ¼" disks and place on top of a pan, lined with a clean kitchen towel or paper towel. Sprinkle salt on top of zucchini and let sit for 20 minutes to draw out the water.
- In a small bowl, mix all the cheese with lightly beaten egg, minced garlic, salt and black pepper. Set aside.
Assembling
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll out chilled dough into approx 12" circle. Transfer to the prepared baking sheet.
- Spread out the cheese mixture evenly over the dough, leaving approx 2"border.
- Pat dry the zucchini slices. Arrange the zucchini in a overlapping manner, starting from the outside working in a concentric circle. Fold the border into the center. Drizzle the olive oil evenly over the top of the zucchini.
- Brush eggwash over the exposed dough. Optional: sprinkle with paprika or chilli powder
- Bake in preheated oven for 30 minutes. Crust should be golden brown. Remove from oven, cool for 10 minutes before serving!
Notes
- You can slice the zucchini even thinner for a quicker bake time. Reduce the bake time by 5 minutes, or until the crust is golden brown.
- The galette can be served warm or at room temperature
- It tastes delicious topped with more grated cheese, arugula, sliced tomatoes or other microgreens.
- The galette can be augmented with ham, bacon or other sliced meat to make it non vegetarian.
- For a complete meal, serve sliced galette with soup and a small side salad.
- Uneaten galette can be kept in an airtight container in the fridge for a few days.