Galettes have been on my mind for a while — they keep popping up on the cooking blogs I read, filled at this time of year with stone fruit or late summer vegetables. I finally decided to try my hand at one when in the same week Melissa Clark posted a couple galette recipes with a great-looking rye-flecked crust, and The Kitchn came out with a summer vegetable galette. Both recipes looked great, so I adapted my crust from Clark, and my filling was inspired by The Kitchn.
A galette comes together easily, in large part because you don’t have to shape the dough into a pie dish or anything — you can just go free-form and pile on your fillings of choice. F and I had made some pesto that we’d frozen, so I thawed it and spread it liberally over the crust; it worked as a lovely base for the tomatoes and zucchini. And this crust is very nice. Despite the excess oil/butter that appeared on the baking sheet at the end, the bottom of the crust didn’t get soggy and had a lovely bit of flaky crunch. I highly recommend this summery galette and am looking forward to trying my hand at a sweet version!
- Zucchini, previously: Zucchini Bread — Zucchini Bread Pancakes — Socca with Zucchini, Tomatoes, & Shaved Parmesan — Zucchini & Hazelnut Salad with Grilled Halloumi
- 80g (~2/3 cup) plain/AP flour
- 90g (~2/3 cup) rye or whole wheat flour
- 5g (1 tsp) sugar
- 3g (1/2 tsp) salt
- 1 egg
- Heave cream or milk, as needed
- 113g unsalted butter, cut into big chunks
- juice + zest of 1 lemon
- 1/2 – 3/4 cup Basil Pesto
- 1-2 tomatoes, sliced thinly
- 1-2 zucchini, sliced thinly
- for garnish: grated parmesan cheese
- Make crust: In a large bowl, whisk together the flours, sugar and salt. In a measuring cup, whisk the egg and then whisk in enough cream or milk to make 1/3 cup; set aside. Add the butter to the flour mixture and work in with a pastry cutter or your hands, until the butter chunks are chickpea-sized. Drizzle up to 1/4 cup of the egg mixture (reserve the rest for later) into the flour-butter and stir until the mixture just comes together (it will still be crumbly — that’s okay). Stir in the lemon juice and zest.
- Lightly flour a flat surface and turn the dough out onto it. Knead the dough a few times, until it comes together into one piece. Flatten the dough into a disk, wrap in plastic, and chill for at least 2 hours or up to 3 days.
- While the dough is chilling, slice your tomatoes and zucchini.
- After the dough has chilled, assemble the galette: Preheat the oven to 200C (400F — don’t use the fan/convection setting!) and line a baking sheet with parchment paper. Roll the dough out to a 12-inch (30cm) round and slip it onto the baking sheet. Spread 1/2 – 3/4 cup pesto on the dough, leaving a 1.5-2-inch (3-4cm) border around the edges. Arrange the tomatoes on top of the pesto, then top with the zucchini slices. Fold the pastry edges towards the center, overlapping as necessary (see photo above). Brush the exposed pastry edges with the rest of the egg-cream mixture.
- Bake the galette for 35-40 minutes or until the crust is a nice golden-brown. When you take it out of the oven, soak up any excess liquid with a paper towel or two. Cool the galette for at least 10 minutes, then garnish with grated parmesan.