Zucchini Galette

According to the newsletter we get from the farm with each box, this last week looked to be the end of the summer squash. In some ways I'm not overly sad since we seemed to have a glut of zucchini this summer between what we grew in a pot on the patio & what we got in the CSA box. That said though I wanted to do something a little special with that last zucchini of the summer. Well talk about perfect timing, along comes the new issue of Bon Appétit with a recipe for individual zucchini galettes. We loved the Summer Garden Galette I made earlier this summer so I was betting this would be a hit too.

Of course, I made a few changes from the original recipe. I sized it to make 2 instead of 6, used goat cheese instead of ricotta, upped the amount of onion & garlic, left out the lemon & so on. The results were really tasty, though really what isn't there to like about cheese, garlic & flaky pastry. Plus they are awful pretty to look at.

Zucchini Galettes

Crust

2/3 c all-purpose flour

1/8 t salt

4 T cold unsalted butter, cut into chunks

1 T + 1 t (or more) cold water

Filling

1 3/4 c roughly grated zucchini

2 T butter

1 T olive oil

1 small onion, chopped

1 clove garlic, minced

2 oz goat cheese

1 T grated Parmesan + extra from sprinkling at the end

1 T beaten egg

pepper

kosher salt

Making the crust: Place the flour & salt into a food processor & pulse a few times to mix. Add in the butter & pulse until the mixture looks like a coarse meal. Add water & pulse. Squeeze the dough to see if it comes together, if its still dry add another 1 teaspoon. Spilt the dough into two balls & flatten them into discs. Wrap in plastic wrap & chill for 1/2 hour.

Making the filling: Put the zucchini in a colander & sprinkle with 1/4 t salt. Let sit for 1/2 hour. Wrap the zucchini in a clean dish towel & squeeze to get most of the water out.

In a sauté pan heat 1 T butter with the olive oil over medium-high heat. Add the onion & cook until translucent, about 5 minutes. Add the garlic & stir briefly. Add the zucchini & turn the heat down to medium-low. Cook for about 10 minutes until the zucchini is tender, stirring from time to time. Allow to cool to almost room temperature.

Whisk the goat cheese, Parmesan, egg together with a pinch of salt & pepper. Add to the zucchini mixture & stir to combine.

Assembly: Preheat the oven to 425 F. Remove the dough from the fridge & roll each disc into a 6-inch circle about 1/8-inch thick. Place the dough circles on a baking sheet covered with parchment paper or a silicone mat. Put about 1/2 c of filling in the center of each dough circle leaving a 1 1/2 - 1 1/4-inch edge. Fold the edge up around the filling, pleating as you go. Melt the remaining 1 T of butter & brush the dough with it. Pour any remaining melted better over the filling. Grate a little Parmesan over each tart & then sprinkle with a little salt.

Bake for 15 minutes then reduced the heat to 375 F and bake another 25 minutes. The crust should be golden while the filling is set & brown on top. Let sit 5 minutes before serving.

Makes 2 individual galettes

We ate these as a side dish with grilled pork chops but they would also make a great lunch or light meal.