Tuesday, September 16, 2008

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.
Zuccini Galette
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

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


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
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.
Zuccini Galette
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.


Peter M said...

Now ain't this the "Kat's meow"? I luv it...savory galette.

Maria said...

A savory galette. I must try this! It looks so delicious! And what a great way to use the rest of our zucchini!

giz said...

Fabulous!! Psychgrad and I had a discussion about zucchini in a galette and I thought it would be too watery. I clearly was wrong - your galette looks so amazing.

Anonymous said...

They look beautiful, kat!

Deborah said...

Those are so pretty! I'm sad that I haven't cooked as much with my produce this year, but I guess that's what pregnancy will do to you...

Nikki @ NikSnacks said...

Yum Yum! I used the last of some summer tomatoes to make a dijon, tomato and Gruyere galette yesterday at work. I'm glad to see you have one too! It looks perfect!

DocChuck said...


My wife is a visiting nurse and often brings baked goods to the seniors she tends to.

These would be wonderful for them -- and would use up the zucchini in my garden.

Thanks! ~~ Chuck

Thistlemoon said...

Wow that looks gorgeous Kat! What a great way to deal with zucchini! :)
I am so glad you joined the CSA, I am getting so many great ideas through you because of it! ;)

Beth (jamandcream) said...

Courgette and goats cheese - yum. This sounds fantastic

Megan said...

Absolutely gorgeous. Zucchini is one of my absolute favs and I try to sqeeze it in every meal. I will add this one to my queue. I just love your blog and look forward to reading it each day.

Love--Meg of Bit of Nutmeg

Anonymous said...

This looks awesome! I love zucchini and the goat cheese addition sounds perfect.

Ranee @ Arabian Knits said...

These look lovely. Since we have crookneck squash growing out of our ears - and only one of our plants surived! - I am going to use some in these. Only, I will size it right back up to six, since we have a family of eight, and we have ricotta, so I'll use that. Thank you for the idea and the recipe.

grace said...

i do prefer my galettes to be on the sweet side, but there's no way i could resist this. this is a befitting use for the last of the glorious summer squash. wonderful, kat, just wonderful. :)

eatingclubvancouver_js said...

This looks superyummy! So much so, that I might even forget that there's zucchini in it. I'm kind of zucchini-ed out lately. When will the zucchini end? LOL

Maggie said...

This looks wonderful! I completely understand the bittersweet goodbye to zucchini. Tired of them now, I'll be crying for them come February.

Anonymous said...

BEautiful.. I really need to try these savory zucchinis.

Anonymous said...

This looks extremely delicious and galettes are so simple and satisfying to make.

When I work with zucchini or summer squash, I usually squeeze out the excess water before I cook with them but I'll bet this would be optional for this gallette.

Anonymous said...

This looks really great! I can't wait to have the time to make your recipe. Zucchini is my favorite!

noisy penguin said...

My husband made these for dinner tonight. They were amazing, thanks!

Adrian said...

Oh my goodness. I have never heard of a galette, but NOW I AM ADDICTED! It was so much fun to make and even more exciting, because the zucchini was from my very own first garden! I can't wait to make this for my boyfriend/gardening partner this weekend. He is going to LOVE them as much as I do. Awesome directions, I followed this recipe with ease. Thanks so much for sharing!

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t = teaspoon
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