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–+ servings
Homemade zucchini galette with goat cheese, sliced and ready to serve

Zucchini Galette with Goat Cheese

A rustic, free-form zucchini galette with a flaky crust, thinly sliced zucchini, and creamy goat cheese. An easy, impressive vegetarian summer tart.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Choose Serving Size 6 to 8

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper

Ingredients 

For the crust

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • ½ cup butter cold, cubed
  • 3–4 ice water

For the filling

  • 2 zucchini medium, thinly sliced
  • 5 oz goat cheese crumbled
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp basil dried
  • 1 tsp chili flakes
  • thyme Fresh, to garnish
  • Salt and black pepper to taste
  • 1 egg beaten, for egg wash

Instructions

  • Make the dough: mix the flour and salt, cut in the cold butter until crumbly, then add ice water a tablespoon at a time until it comes together. Shape into a disc, wrap, and chill at least 30 minutes.
  • Salt the zucchini slices and let them sit 15 minutes, then pat dry. Toss with the olive oil, garlic, basil, chili flakes, salt, and pepper.
  • Preheat the oven to 375°F and line a baking sheet.
  • Roll the chilled dough into a circle about 12 inches across and transfer to the sheet.
  • Crumble half the goat cheese in the center, leaving a 2-inch border. Arrange the zucchini on top and scatter over the remaining goat cheese.
  • Fold the edges of the dough up over the filling, overlapping to seal. Brush the crust with beaten egg.
  • Bake for 25 to 30 minutes, until golden and crisp. Garnish with fresh thyme and serve.

Notes

Salting the zucchini is key to a crisp galette. For a vegan version, use vegan butter and cheese and brush with plant milk. Best the day it is made.