Buttery Galette with Zucchini Filling

Buttery Galette with Zucchini Filling

September 10, 2019

If you’ve never made a galette--or aren’t really sure what it is--have we got something for you to try! A galette is a round pastry that is similar to a tart. Or “if a crusty cake and pie had a baby,” according to Bon Appétit. The recipe below includes both butter and cream cheese for extra goodness.

Galette Crust Recipe Ingredients:

1 ½ cup unbleached all-purpose flour

¼ teaspoon salt

8 Tablespoon Casco Bay Creamery Butter, cold

2 ounces Casco Bay Creamery Cream Cheese, cold

¼-½ cup of ice water

Galette Crust Recipe Directions:

  • Combine flour and salt in a food processor or medium bowl.
  • Pulse/cut in Casco Bay Creamery Butter until it is mostly in small chunks.
  • Pulse/cut in Casco Bay Creamery Cream Cheese until butter and cream cheese mixture is coarse with some pea size pieces.
  • Pulse/drizzle in ¼ cup of water until dough begins to come together (If the dough is too dry to come together, add 1 Tbsp water as needed).
  • Remove from bowl and shape into a disc, handling the dough as little as possible. 
  • Wrap in plastic and chill in the refrigerator for at least 30 minutes.

Galette Filling Ingredients:

1 large zucchini, thinly sliced

Sea salt

8 ounces goat cheese

1 Tablespoon finely chopped fresh chives

⅛ teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh rosemary

¼ cup grated Parmesan cheese

Freshly ground black pepper

Extra-virgin olive oil


Galette Filling Directions:

  • Slice the zucchini and sprinkle with ½ teaspoon of sea salt. Drain in a strainer for 30 minutes, then drain for another 30 minutes on paper towel.
  • In a bowl, mash together goat cheese, chives, lemon zest, lemon juice, rosemary, Parmesan cheese, a pinch of salt and pepper to taste.

Putting It All Together:

  • Once filling is ready, preheat the oven to 400 degrees.
  • On a lightly-floured surface, roll the dough out to a 12-14 inch circle.
  • Transfer to a baking sheet covered in parchment paper (or an ungreased baking sheet)
  • Spread the filling mixture evenly over the crust, leaving a 2 inch border around the edge.
  • Evenly arrange the zucchini on top of the filling.
  • Fold over the edges of the crust.
  • Combine the egg yolk and water, then brush the outer edge of the crust.
  • Drizzle olive oil on top of the zucchini.
  • Bake between 35-45 minutes until crust is golden brown.


Galette recipe adapted from Naturally Ella https://naturallyella.com/zucchini-squash-and-ricotta-galette/. Filling recipe adapted from Savor.

 




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