162. Courgette Galette

A galette is simply the French name for a rustic tart of sorts.
This courgette (or zucchini) galette is the perfect excuse to use up the remaining Summer courgette lying around in the fridge.

This recipe, adapted from agoodappetite, yields individual galettes for two people.

Ingredients:

For the crust:

2/3 cup flour

1/8 tsp salt

4 Tbsp cold unsalted butter

2 Tbsp (or more) cold water

For the filling:

1 3/4 c roughly grated courgette

2 Tbsp butter

1 Tbsp olive oil

1 small onion, chopped

1 clove garlic, minced

2 oz cream cheese (goat cheese is nice)

1 Tbsp grated Parmesan + extra from sprinkling at the end

1 beaten egg

salt and pepper

Method:

Making the crust:
Place the flour & salt into a food processor & pulse a few times to mix.

Add in the butter & pulse until the mixture looks like a coarse meal.

Add water & pulse.

Squeeze the dough to see if it comes together, if its still dry add another 1 teaspoon.

Spilt the dough into two balls & flatten them into discs.

Wrap in plastic wrap & chill for 1/2 hour.

Making the filling:
Put the zucchini in a colander & sprinkle with 1/4 tsp salt.

Let sit for 1/2 hour.

Wrap the zucchini in a clean dish towel & squeeze to get most of the water out.

In a sauté pan heat 1 Tbsp butter with the olive oil over medium-high heat.

Add the onion & cook until translucent, about 5 minutes.

Add the garlic & stir briefly.

Add the zucchini & turn the heat down to medium-low.

Cook for about 10 minutes until the zucchini is tender, stirring from time to time.

Allow to cool to almost room temperature.

Whisk the goat cheese, Parmesan, egg together with a pinch of salt & pepper.

Add to the zucchini mixture & stir to combine.

Assembly:
Preheat the oven to 400°F.

Remove the dough from the fridge & roll each disc into a 6-inch circle about 1/8-inch thick.

Place the dough circles on a baking sheet covered with parchment paper or a silicone mat.

Put about half of filling in the center of each dough circle leaving a 1 1/2 - 1 1/4-inch edge.

Fold the edge up around the filling, pleating as you go.

Grate a little Parmesan over each tart & then sprinkle with a little salt.

Bake for 40 minutes.

The crust should be golden while the filling is set & brown on top.

Let sit 5 minutes before serving.

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