Zucchini Galette

Zucchini Galette. image: Essy Roz

Zucchini Galette. image: Essy Roz

The cool summer evenings are already here.
The days are getting shorter and the evenings are getting colder,
And this is exactly the best time to have family dinners in the yard.

My galette is one of our favorite pastries to eat at home.
I always enjoy the fact that in two short actions of mixing and rolling I prepare a wonderful and super fast dinner.

I like to fill my galette with many types of vegetables.
This time I chose zucchini,
Which turns into little curls full of taste and happiness.
Under the layer of zucchini curls I hid a layer of divine cheese,
Soft,
Juicy,
Exciting,
Sassy,
Full of presence and has an amazing texture.

The mixture of cheeses blends amazingly into this rustic and exciting pastry.
The zucchini dedicates itself to their unique taste,
The layer of dough wraps them with wonderful delicacy,
And the drizzles of honey add sweetness and softness.

It’s an impressive pastry that requires a minimum of work and provides maximum indulgence.
In exactly 30 minutes it’ll be on your table,
And that includes baking time and cleaning the dishes.

Any vegetable you want will fit this happiness,
Just turn it into thin curls of happiness full of texture and fun.

Happy family days to all of us 🙂

Zucchini Galette. image: Essy Roz

Zucchini Galette. image: Essy Roz

Zucchini Galette. image: Essy Roz

Zucchini Galette

Ingredients: suitable for a galette 10.2’’ / 11’’ (26/28cm) diameter for about 4-6 diners.

For the dough:

• 2 eggs size M / L
• 2-3 tablespoons olive oil
• Pinch of salt
• 1 cup almond flour
• 1 cup oat flour (For alternatives, have a look at “A little extra from me”)
• ½ teaspoon baking powder

For the cheese filling:

• 250g cream cheese (I used goat cheese)
• ½ block feta / bulgarian cheese (120g-150g)
• 2 sprigs of thyme
• 1 whole zucchini
• Honey for drizzles over the galette

Kindly note** If your dough comes out stickier / drier than in the pictures, here are some actions you can take to bring the dough to a state where it’s convenient to work with: if the dough comes out wet and sticky, gradually add almond flour and knead it. Each time add one tablespoon until you get a dough that is flexible and easy to work with. If the dough comes out dry and crumbly, break an egg in a small saucer and gradually add the egg batter to the dough, a tablespoon at a time, and knead the dough until you get a texture that is convenient to work with.

Steps:

1. Preheat the oven to 350°F (175°C).
2. Let’s start by preparing the stuffing: crumble the salty cheese into small crumbs, add the cream cheese to it and mix well into a smooth and uniform cheese paste.
3. Continue with preparing the dough: in a bowl, put all the wet ingredients, the eggs, oil and salt and whisk well.
4. To the bowl, add the dry ingredients, almond flour, oat flour and baking powder. Begin mixing the dough with a spoon until dough crumbs form and then start working with your hands. Mix until a nice and uniform ball of dough forms. If the dough doesn’t give in and reaches the texture you expect, read the note written above ‘’Steps’’.
5. Roll out the dough between two sheets of parchment paper with a rolling pin to a uniform thickness. Make sure that your dough isn’t too sticky, if it’s too sticky it’ll be difficult to work with, it should come out easily from the parchment papers.
6. Now we’ll assemble the galette: spread the cheese mixture on the rolled dough layer, it’s important to leave the sides of the dough empty so that we’ll be able to fold the dough.
7. Using a peeler, peel the zucchini and create beautiful zucchini curls, place them on top of the cheese layer and scatter them evenly. Sprinkle a pinch of salt and the thyme leaves on top.
8. Fold the sides of the dough over the side of the cheese mixture and the zucchini curls. Kindly note that you shouldn’t cover too much of the mixture with the dough, if its sides are too wide, narrow them and fold them using the parchment paper on which the dough is placed.
9. Using a brush, smear a little olive oil on the sides of the dough and place the pan in the center of the oven to bake for between 20-25 minutes.

Take out of the oven, cool a bit and drizzle honey over the galette 🙂
Serving suggestion- serve on a cutting board, so it’ll be easy to cut and serve.

A little extra from me:

• The galette can be kept in the fridge in a sealed container for up to 4 days.
• The galette can be served at room temperature or cold, in both cases it’s delicious and indulgent. I prefer it warm at room temperature.
• Oat flour can be substituted for chickpea flour / quinoa flour / coconut flour.
• Click here to see how to grind oat flour at home.
• Zucchini can be substituted for beets / pumpkin / carrots / sliced mushrooms (there’s no need to pre-cook them) / and any vegetable that can be peeled into curls with a peeler.

How to grind oatmeal at home 🙂

The crumbly dough mixture before its consolidation. image: Essy Roz

The galette ball of dough. image: Essy Roz

Place the ball of dough on the parchment paper. image: Essy Roz

Roll out the dough evenly between two sheets of parchment paper. image: Essy Roz

The cheese layer on top of the rolled dough. image: Essy Roz

Peeling the zucchini into curls on top of the cheese layer. image: Essy Roz

The galette before folding the sides. image: Essy Roz

The galette after folding the sides before baking. image: Essy Roz

Zucchini galette post baking. image: Essy Roz