Zucchini Galette
A delightful Zucchini Galette featuring a flaky crust filled with tender zucchini, fresh herbs, and bubbling cheese, perfect for health-conscious families and meal prep enthusiasts.
Ingredients
For the Crust
- 1 cup All-Purpose Flour Forms the flaky crust.
- 0.25 cup Cornmeal Provides crunch and a delightful texture.
- 1 tsp Salt Enhances overall flavor.
- 2 Tbsp Olive Oil Creates a tender crust and adds richness.
- 3-4 Tbsp Cold Water Helps bring the dough together without gluten activation.
For the Filling
- 2 medium Zucchini Adds moisture, flavor, and nutrition.
- 1 cup Shredded Cheese Melts beautifully for creaminess.
- 1 Tbsp Fresh Herbs (Thyme or Basil) Provides aromatic freshness.
- 1 tsp Black Pepper Adds a hint of spice.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Thinly slice the zucchinis using a sharp knife or mandoline for consistent cuts.
- In a large bowl, mix the all-purpose flour, cornmeal, and salt.
- Add olive oil and cold water gradually to form a dough, ensuring it's not too sticky.
- Knead the dough lightly and wrap it in plastic wrap, then refrigerate for 20 minutes.
Cooking/Assembling
- Roll out the dough on a floured surface to create a circle about 12 inches in diameter.
- Transfer the dough to a baking sheet lined with parchment paper.
- Spread a layer of shredded cheese across the center, leaving an inch of border.
- Layer the sliced zucchini over the cheese and sprinkle with fresh herbs, salt, and black pepper.
- Fold the edges of the dough over the filling, creating a rustic edge, and brush with olive oil.
Baking/Serving
- Bake in the preheated oven for approximately 30-35 minutes or until the crust is golden.
- Allow the galette to cool for a few minutes before slicing.
- Serve warm, garnished with additional herbs for a fresh touch.
Notes
Use a mandoline slicer for even zucchini slices. To save time, prepare the dough ahead and refrigerate for up to two days. This dish is ideal for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months.