Zucchini Galette
- Prep: 30 minutes (including dough prep)
- Cook: 40 minutes
- Serves: 4-6 servings
- Yield: 1 Galette
This savory zucchini galette showcases fresh, local Idaho zucchini, paired with flaky homemade pastry. It’s a simple yet elegant way to enjoy the late summer harvest, perfect as a light meal or side dish. Featuring Idaho-grown produce and dairy, this rustic galette makes the most of seasonal ingredients.
Kitchen Tips
Crust: You can use store-bought pie dough for convenience, but making your own gives it that extra flaky, buttery finish.
Zucchini: Slice the zucchini thinly and pat it dry to avoid a soggy crust.
Cheese: You can swap out goat cheese for feta or ricotta depending on your taste preference, or use local Idaho-made cheeses for a truly regional flavor.
For extra flavor, try adding thinly sliced heirloom tomatoes or a sprinkle of red pepper flakes before baking! This galette is perfectly served warm or at room temperature. Pair with a fresh Idaho salad or serve as an appetizer at your next gathering. Enjoy!
Categorized: Entrées
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, diced)
- 1/4 cup ice water
For the Filling:
- 2 medium zucchini (thinly sliced)
- 1 tablespoon olive oil
- 1/2 teaspoon salt (to remove moisture from zucchini)
- 1 small Idaho onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 cup goat cheese (softened)
- 1/4 cup grated Parmesan cheese
- Freshly ground black pepper (to taste)
- 1 egg (beaten, for brushing the crust)
- Fresh basil (for garnish, optional)
Featured Idaho Produce
Steps
Prepare the Dough: In a large bowl, mix the flour and salt. Add the cold, diced butter and mix until the butter forms pea-sized clumps. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Zucchini: While the dough chills, thinly slice the zucchini and place it in a colander. Sprinkle with salt and let sit for 15-20 minutes to draw out excess moisture. Pat dry with paper towels.
Make the Filling: Heat olive oil in a skillet over medium heat. Add sliced onions and garlic and sauté until soft and translucent, about 5-7 minutes. Stir in thyme, then remove from heat.
Assemble the Galette: Preheat your oven to 400°F (200°C). Roll the dough into a rough 12-inch circle on a lightly floured surface. Spread goat cheese evenly over the dough, leaving a 2-inch border. Layer sautéed onions, then arrange zucchini slices in concentric circles on top. Sprinkle with grated Parmesan and freshly ground pepper. Fold the edges of the dough up and over the filling, pleating as needed. Brush the crust with the beaten egg.
Bake: Bake for 35-40 minutes, or until the crust is golden and the zucchini is tender. Garnish with fresh basil if desired.
