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See 5 recipes Download free cookbookZucchini, Basil, and Goat Cheese Galette
Zucchini Goat Cheese Galette
A crisp, flaky summer galette layered with herbed goat cheese and ribbons of well-drained zucchini, finished with fresh basil and lemon.
Prep Time:40 minCook Time:45 minTotal Time:85 minServings:6Difficulty:Medium
This free-form tart turns peak-season zucchini into a substantial vegetarian centerpiece. Tangy goat cheese, Parmesan, lemon, and basil give the mild squash enough definition without obscuring its fresh summer character.
Zucchini holds more water than its firm texture suggests. Salting the slices, giving them time to drain, and pressing them thoroughly dry are the essential steps for a crisp base. A thin layer of breadcrumbs adds a final barrier between the vegetables and pastry.
Keep the pastry cold while you prepare the filling, then work directly on parchment so the assembled galette is easy to transfer. Overlapping the zucchini in a single, loose layer helps it roast rather than steam.
Serve the galette warm or at room temperature, when the goat cheese filling has settled enough for clean slices. A leafy salad or a platter of simply dressed market tomatoes makes a natural companion.
Nutrition (per serving)
Calories:410 kcal
Protein:11 g
Carbs:34 g
Fat:26 g
Directions
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1
Line a rimmed baking sheet with parchment paper. Spread the zucchini slices on a clean kitchen towel, sprinkle them with 3/4 teaspoon salt, and let them drain for 20 minutes.
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2
Meanwhile, roll the cold pie dough on a lightly floured surface into a 13-inch round. Transfer it to the prepared baking sheet and refrigerate while you mix the filling.
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3
Stir the goat cheese with 1/4 cup Parmesan, half of the basil, the lemon zest, garlic, black pepper, and the remaining 1/4 teaspoon salt until evenly combined.
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4
Heat the oven to 425°F with a rack in the lower third. Fold the towel over the zucchini and press firmly to remove as much surface moisture as possible; the slices should feel dry rather than slippery.
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5
Sprinkle the breadcrumbs over the dough, leaving a 2-inch border. Spread the goat cheese mixture over the breadcrumbs, keeping the same border clear.
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6
Arrange the zucchini over the cheese in slightly overlapping concentric rings, keeping the layer even. Drizzle with the olive oil and sprinkle with the remaining 1/4 cup Parmesan.
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7
Fold the bare pastry edge up over the filling, pleating it as needed. Beat the egg with the water and brush it over the exposed pastry.
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8
Bake for 40 to 45 minutes, until the crust is deeply golden underneath and the zucchini edges are lightly browned. Cool on the pan for 15 minutes, scatter with the remaining basil, and cut into 6 wedges.
Ingredients
- Refrigerated Pie Dough, Chilled:1 9-inch round
- Medium Zucchini, Thinly Sliced Crosswise:2
- Kosher Salt, Divided:1 teaspoon
- Fresh Goat Cheese, Softened:5 ounces
- Finely Grated Parmesan Cheese, Divided:1/2 cup
- Fresh Basil, Thinly Sliced, Divided:1/3 cup
- Lemon Zest:1 teaspoon
- Garlic, Finely Grated:1 clove
- Black Pepper:1/4 teaspoon
- Fine Dry Breadcrumbs:2 tablespoons
- Extra-Virgin Olive Oil:1 tablespoon
- Large Egg:1
- Water:1 teaspoon
Tips & Notes
- A mandoline set to about 1/8 inch makes even zucchini slices, but use the hand guard.
- If the dough softens while you assemble the galette, chill the shaped tart for 10 minutes before baking.
- Reheat leftovers on a baking sheet in a 375°F oven to restore the crust.
