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.
Ingredients
- 160 g unsalted butter frozen
- 250 g plain flour all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar optional
- 100 g sourdough discard 100% hydration, fridge cold
- 3-5 tablespoon cold water
Topping:
- 200 g cream cheese
- 3 garlic cloves minced
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 red onion thinly slices
- 400 g courgettes (zucchini) thinly sliced
- 1 tablespoon hot honey optional
Instructions
Sourdough Pastry:
- Weigh out and place the butter in the freezer 1 hour before you start making the pastry. When the butter is frozen, start mixing your dry ingredients.
- In a large mixing bowl, place the flour, salt and sugar, if using, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
- In a separate bowl, whisk together the sourdough discard with three tablespoons of ice water (reserve the rest of the water for later, should your dough be a bit too dry).
- Add the sourdough mixture to the flour and, using a blunt knife or a fork, work it in to form a dough. If your pastry is too dry, add a little water (1 teaspoon at a time) and knead just enough to bring the pastry dough together.
- Flatten the pastry, wrap it tightly in cling wrap and chill for 4 hours (or overnight).
Courgette Galette:
- In the meantime, mix the cream cheese, lemon juice, minced garlic and salt and pepper in a small bowl.
- Preheat the oven to 190°C (375°F).
- On a large sheet of parchment paper dusted with flour, roll the chilled pastry out into a rough circle, measuring about 35cm in diameter (about 2-3mm thick).
- Spread the cream cheese mixture on the pastry, leaving about 5cm (2in) edge.
- Scatter sliced onions on top of the cream cheese.
- Arrange the sliced courgette, overlapping slightly, all over the filling. Season with extra salt and black pepper.
- Fold the sides of the sourdough pastry over the filling and brush with a little milk or egg wash (optional).
- Slice the parchment paper with the galette onto a baking sheet, and bake for 35-40 minutes.
- Leave the galette to cool down and firm up for 10 minutes before drizzling some hot honey over and slicing.
Nutrition
Calories: 514kcalCarbohydrates: 46gProtein: 8gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 91mgSodium: 309mgPotassium: 306mgFiber: 2gSugar: 9gVitamin A: 1248IUVitamin C: 15mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!