Zucchini and Yellow Cheese Galette

Elena Butuc

Lately, I've been really passionate about galettes of all sorts, most of them sweet, fruit galettes. I want to show you today a wonderful galette, salty, with veggies, actually, with courgettes, but I think you can improvise with any other vegetables you like or you have at hand. When aubergines are in season, you must definitely try an aubergine galette - it will certainly be most delicious!

I want to mention here that the crust for this galette is very easy to cook and made of easy to get ingredients. I've also experimented another galette/pie dough recipe, which is good as well - maybe a bit more tender and crispy because of the baking soda it contains. Here, on the other hand, the crust is less tender, but very tasty and crunchy, so yet another great recipe you can test.

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Ingredients

Metric US

●

Egg

1 piece

●

Olive oil

70 ml

or any other oil you like

●

Water

60 ml

●

White flour

270 g

●

Salt

1 tsp

●

Zucchini

250 g

or a medium-sized courgette

●

Bell pepper

1 piece

●

Tomatoes

250 g

a medium-sized tomato

●

Yellow cheese

200 g

●

Ground black pepper

0.25 tsp

●

Oregano

0.5 tsp

optional

●

Semolina

3 tbsp

optional

Step by step

Step 1

We quickly prepare the crust:

- In a bowl, mix 1 egg, 70ml oil and 60 ml water, stir well;

Zucchini and Yellow Cheese Galette - Step 1

Step 2

- Add 0.5 tsp salt and 270g flour.

Step 3

- First, stir using a spoon or a spatula to incorporate all the ingredients.

Step 4

- Then turn dough onto the table and knead for 5 minutes until smooth - no need for more flour, dough feels already very soft and doesn't stick.

Step 5

- Shape a ball and let rest on the table for 10 minutes - maybe wrap in plastic so that it doesn't form a crust on the outside.

Step 6

While dough is resting, prepare and wash the veggies.

Step 7

After that, roll the pastry out in a big circle (flour the table to make it easier) and transfer on a classic baking sheet, lined with parchment paper.

Notice how the egdes are a bit bigger than the baking sheet, you'll have to do the same.

Zucchini and Yellow Cheese Galette - Step 7

Step 8

Spread 2-3 tbsp semolina in the middle, that's how it's usually done when the filling is raw - vegetables or fruit. Semolina will absorb the extra juice and will make sure that the crust is cooked through.