Zucchini Galette

This Zucchini Galette is a savory rustic tart. It’s flaky crust is layered with three cheeses that are topped with crispy shallots and thinly sliced zucchini that is coated with olive oil and sprinkled with fresh herbs.

This Zucchini Galette is a delicious way to make use of your summer zucchini harvest. Galette is a French term meaning rustic or free formed tart, another words a no fuss crust, the best kind. It still has the same great taste of a flaky buttery crust but you don’t have to spend all the time trying to make it perfect.

Now I have made many Galettes, most of which have been sweet, like my Apple Galette or my Peach Galette, both of which are delicious but I have been trying to dabble with more savory ones as well like my Heirloom Tomato Galette With Goat Cheese & Caramelized Shallots. Having an abundance of zucchini I decided to incorporate them in a Galette as well, and I have to say, it did not disappoint. It has a flaky crust layered with three cheeses, ricotta, mozzarella and pecorino romano then topped with crispy shallots and thinly sliced zucchini. Another words a flavor explosion. It is the perfect dish to add to a Brunch table or a side dish to any meal.

Tips For Making A Zucchini Galette

When making your pastry always use very cold butter. In fact I usually like to cut my butter into small cubes first and store them in the freezer while preparing the other ingredients. This guarantees that my butter will be very cold.
When adding water to your pastry, make sure that water is also very cold. I add ice cubes to my water to achieve that.
The less you handle your pastry the better. Your hands give off heat which will melt the butter in the pastry. Once the pastry is out of the food processor, place it on a piece of plastic wrap. Use that plastic wrap to bring the pastry together into a disk before placing it in the refrigerator.
When slicing your zucchini, it is helpful to use a mandolin. This is the perfect way to get uniform slices.
Zucchini contains a lot of moisture, so lay out the slices on some paper towel to absorb some of the moisture.
When using herbs, fresh is always best, but if they are not available dried herb are a good substitute. Just use less.

Ingredients To Make A Zucchini Galette

Zucchini Squash: You can use green or yellow or a combination of both. I find the smaller one to be better, less seeds.
Pastry Crust: Home made or store bought.
Shallots:
Ricotta Cgeese:
Mozzarella Cheese:
Pecorino Romano Cheese:
Garlic:
Fresh Lemon Zest:
Egg:
Olive Oil:
Fresh Thyme:
Fresh Basil:
Salt & Pepper:

How To Serve:

A Galette can be served on a brunch table, at lunch with a side salad or at dinner as a side dish.
It is best served warm right from the oven but also makes a great left over re heated in the microwave.

How To Store Your Galette:

You can prepare the galette ahead of time and place it in the freezer before it is cooked. After preparing, place your whole tray in the freezer for at least one hour. Now that the galette is a bit easier to handle, wrap it in plastic wrap then wrap it again in foil. Place back in freezer for up to two months. When ready to bake remove from the freezer. Un wrap the galette and place it on a parchment lined baking sheet. Brush with egg wash and bake in a 375º preheated oven for 55 to 60 minutes or until golden brown.

You can store the leftovers in an air tight container in the refrigerator up to three days. When ready to eat just re heat in the microwave or pop in the oven until warm.

How To Make The Pastry:

To the bowl of a food processor add the flour and salt and pulse several times to combine. Add the very cold butter and continue pulsing until a course meal forms. Pour in ice water 1 tablespoon at a time pulsing after each addition, until dough starts to come together.

Place dough in plastic wrap and store in the refrigerator for 30 minutes.

How To Prep Your Galette Ingredients:

Peel and slice your shallots and place them in a large frying pan over medium heat. Drizzle shallots with olive oil and cook until they start to get crispy. Add the minced garlic and cook an additional three minutes. Remove from heat and allow to cool completely.

Slice zucchini using a mandolin or a sharp knife. Spread out zucchini on a paper towel and sprinkle with salt. Let zucchini slices sit for 15 minutes to release there moisture. Pat dry with a paper towel and set to the side.

To prepare the cheese mixture, place the ricotta cheese, shredded mozzarella, pecorino romano cheese, lemon zest and chopped basil into a small bowl. Mix the ingredients together until combined then set to the side.

How To Assemble The Galette:

On a lightly floured surface, roll out your pastry to about a 14” circle, then transfer it to a parchment lined baking sheet.

Spread cheese mixture in the center of the pastry leaving a 2 to 3 inch edge then top with crispy shallots.

Starting from an outer edge layer zucchini slices in a circle overlapping each slice until all the cheese and shallots are covered. Sprinkle with black pepper and drizzle with olive oil.

Starting on one side and making your way around, fold up the extra pastry on top of the zucchini until complete. The zucchini should still be visible in the center. Brush the top with egg wash and sprinkle with fresh thyme.

Place in preheated oven and bake for 35 to 40 minutes or until crust is golden brown.

Ingredients:

Pastry:

1 1/2 Cup all purpose flour
1/2 Teaspoon salt
9 Tablespoons very cold unsalted butter, cut into cubes
3 To 4 tablespoons ice water

Galette Filling:

2 Small zucchini’s, sliced into 1/4” slices
3 To 4 shallots, peeled and sliced into thin slices
2 Cloves of garlic minced
2 To 3 tablespoons olive oil
1/2 Cup ricotta cheese
1/4 Cup Fresh mozzarella shredded
1/2 Cup Pecorino Romano cheese
1 Teaspoon fresh lemon zest
1 Tablespoon chopped basil leaves
1 Teaspoon fresh thyme
1 Egg beaten with 1 tablespoon of water

Instructions:

To Make The Pastry:

To the bowl of a food processor add the all purpose flour and salt and pulse several times to combine. Add the very cold butter and pulse until a fine meal forms. Drizzle 1 tablespoon of water at a time, pulsing after each addition and continue until dough starts to just come together, making sure not to over pulse. Pour dough onto a piece of plastic wrap and using the wrap, bring the dough together to form a disk. Place in the refrigerator for 30 minutes.

To Make The Galette:

Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
Place sliced shallots in a large frying pan over medium high heat. Drizzle with olive oil and cook stirring often until crispy. Once crispy add the minced garlic and cook an additional 2 minutes. Remove from heat and allow to cool completely.
Remove the pastry from the refrigerator and set on the counter for 5 to 10 minutes or until easy to handle,
Spread sliced zucchini out on to a paper towel. Sprinkle with salt and allow to sit for 15 minutes. Blot dry and set to the side.
Meanwhile you can prepare your cheese filling. To a small bowl, add your ricotta cheese, mozzarella, Pecorino Romano, lemon zest and chopped basil. Mix ingredients until incorporated.
On a lightly floured surface, roll out your pastry to a 14” circle. Transfer to you prepared baking sheet. Spread the cheese mixture in the center of your pastry leaving a 2” boarder, then top with crispy shallots. Starting on an outside edge, place the zucchini down in a circular motion overlapping each slice until all of the cheese mixture is covered. Drizzle with olive oil and fresh thyme.
Starting on one side and making your way around, fold up the boarder dough onto the filling. The zucchini should still be exposed in the center. Brush the top of the pastry with egg wash then place in the preheated oven and bake for 40 to 45 minutes or until top is golden brown. Remove from oven and allow to cool slightly before serving.
Enjoy.