Courgette Galette With Sourdough Pastry

Got a glut of courgettes and no idea what to do with them? This Courgette Galette (or Zucchini Galette, if you're reading from across the ocean) is a great recipe your summer dinners have been waiting for. With a golden, flaky crust made from a tangy sourdough galette crust, it's the kind of thing you'll want to pin straight to your collection.

Jump to:

• Savoury Galettes With Sourdough Twist
• Ingredient Notes
• Tips For The Best Sourdough Pastry 
• Serving Suggestions
• Storage and Reheating
• More Sourdough Discard Recipes
• Courgette Galette With Sourdough Pastry

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

Savoury Galettes With Sourdough Twist

Sourdough pastry is a perfect match for savoury galettes - it's flaky, flavoursome, and easy to work with. We use our versatile sourdough pie crust recipe for both sweet and savoury galettes, letting the naturally fermented flour from the discard add depth and character to every bite.

The rustic look of a galette, with its folded pastry edge, is part of the charm, and with sourdough, it tastes just as good as it looks.

Next time, why don't you try our other version - Courgette Ribbon Sourdough Galette. For something sweet, don't miss our Apple Sourdough Galette and a summer favourite - Sourdough Galette With Fresh Strawberries!

Have more courgettes and more sourdough discard? Try our Sourdough Courgette Fritters!

Ingredient Notes

Here are all the simple ingredients you will need to make this Courgette Galette:

• unsalted butter: cold butter makes the best flaky pastry, so ideally you will want to freeze your butter 1 hour before making sourdough pastry. 
• plain flour: also known as all-purpose flour.
• salt. 
• sugar: optional, but it helps with the browning of the pastry. 
• sourdough discard: 100% hydration, fridge cold. 
• cold water. 

• cream cheese: or use ricotta cheese or other creamy cheese. You can even get away with grated parmesan mixed with sour cream or crème fraiche.  
• garlic cloves: minced. 
• lemon juice: you can add lemon zest to the cheese mixture as well. 
• a pinch of salt and black pepper: to taste. 
• red onion: thinly sliced. 
• courgettes (zucchini): you can also mix and match with yellow squash. Have lots of courgettes to use? Try our Courgette, Cheddar and Spring Onion Sourdough Muffins next time!
• hot honey: is used as an optional drizzle (we use it in our Hot Honey Sourdough Focaccia too). You can also use balsamic vinegar reduction or nothing at all.  

I have also sprinkled the edges of the pastry with nigella seeds on this occasion. 

As always, find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Tips For The Best Sourdough Pastry 

Whether it's your first time making galette-style pastry or you're a seasoned baker, these tips will help you get the best results every time:

• Start cold: Use cold ingredients - frozen butter, cold water, and even a chilled mixing bowl if your kitchen is warm. This helps keep the butter from melting into the flour mixture, which is key for flakiness.
• Weigh it out: Use a kitchen scale to measure ingredients accurately. Pastry is one place where precision really matters.
• Chill the dough: After the dough forms, wrap it tightly in plastic wrap (cling film) and let it rest as chilled dough for at least 4 hours or overnight. This helps gluten relax and improves texture.

• Roll smart: Roll your pastry on a lightly floured surface, ideally directly on parchment paper cut to the size of your tray. This way, there's no stressful transfer once it's rolled out.

• Why add sugar? Even a little helps create a beautifully golden brown crust and adds balance to savoury fillings. Totally optional, but highly recommended.
• Egg wash options: Brush the edges with beaten egg or egg yolk (egg wash) or even a bit of milk for extra shine and colour.
• Don't overwork it: Handle the dough gently once the flour mixture and liquids are combined. Overmixing will toughen it.
• Chill again if needed: If your pastry dough gets soft while shaping or assembling, pop it back in the fridge for 15-20 minutes before baking to preserve those flaky layers.

Serving Suggestions

This rustic tart is as versatile as it is delicious. Thanks to its simple flavours, it pairs beautifully with a big green salad tossed in a zesty vinaigrette - the perfect contrast to the creamy filling and buttery crust.

Enjoy this beautiful recipe warm from the oven for lunch or a light dinner, or let it cool and pack it up for a picnic or easy work-from-home lunch. It's equally delicious as a casual weeknight meal or as a centrepiece for weekend brunch.

Storage and Reheating

This courgette galette is best enjoyed fresh, but leftovers will keep well. Cool any remaining slices to room temperature and then store them in an airtight container in the fridge for up to 3 days.

To reheat, pop the galette into a preheated oven at 180°C (350°F) for about 8-10 minutes, or until warmed through and the crust crisps back up. Avoid the microwave - it softens that lovely flaky pastry.

More Sourdough Discard Recipes

Looking for more delicious ways to use up your discard? These sourdough discard recipes are perfect for adding flavour, reducing waste, and making every bake count.