A zucchini and feta galette is a savory tart that highlights the fresh flavors of zucchini paired with the tangy richness of feta cheese. This rustic dish is perfect for a light lunch or as a delightful appetizer.
Ingredients
For the crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)
For the filling:
• 2 medium zucchinis, thinly sliced
• 1 cup crumbled feta cheese
• 1/4 cup fresh herbs (such as dill, parsley, or basil), chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: additional herbs for garnish
Instructions
1. Make the crust: In a large mixing bowl, combine the flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
6. Prepare the filling: In a bowl, toss the sliced zucchini with olive oil, lemon juice, salt, and pepper. In another bowl, combine the feta cheese and fresh herbs.
7. Assemble the galette: Spread the feta mixture evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges. Layer the zucchini slices on top of the feta.
8. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
9. Prepare the egg wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
10. Bake: Bake the galette for 25-35 minutes, or until the zucchini is tender and the crust is golden brown.
11. Cool and serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with additional fresh herbs.
Aprile's Kitchen 