Courgette Ribbon Sourdough Galette With Whipped Feta
There’s something undeniably satisfying about a courgette galette — especially when it starts with a flaky sourdough crust and ends with golden edges, tender courgette ribbons, and a generous swirl of whipped feta. This sourdough galette is a delicious twist on the rustic tart, combining late-summer vegetables with the unique tang of sourdough starter discard in the pastry.
Equipment
- Box grater
- Vegetable Peeler or Ribbon Spiraliser
- Food Processor or Powerful Smoothie Maker
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:
- 2-3 tablespoon caramelised onion chutney
- 500 g courgettes
- 100 g feta crumbled
- 2 tablespoon Greek yoghurt
- 5 g basil
- 1 small garlic clove roughly chopped
- ¼ teaspoon smoked paprika
- 1 teaspoon olive oil
For Galette Edges:
- 1 tablespoon milk or 1 beaten egg for brushing edges
- nigella seeds grated parmesan or nothing, for sprinkling.
Instructions
Sourdough Galette Dough:
- 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).
Prepare the Toppings:
- In the meantime, using a potato peeler or a spiraliser with a ribbon attachment, cut your courgette into ribbons. Leave out the middle of the courgette with all the seeds (the core is very soft and will add too much moisture to the tart, making the pastry soggy).
- To make whipped feta, place the yoghurt, crumbled feta, smoked paprika, basil, olive oil and garlic (if using) into a food processor and whizz to a paste.
Assemble and Bake:
- 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 rectangle, measuring about 40x30cm (about 2-3mm thick). We like making it rectangular, but feel free to make it traditionally round.
- Carefully spread the red onion chutney, avoiding about 5cm (2in) border.
- Pile the courgette ribbons on top, spoon blobs of whipped feta across the top and season with a little salt and black pepper.
- Fold the sides of the sourdough pastry over the filling and brush with a little milk or egg wash, and scatter some nigella seeds or grated parmesan cheese on the pastry edge (optional)
- Slide the parchment paper with the galette onto a baking sheet, and bake for 30-35 minutes.
- Leave the galette to cool down and firm up for 10 minutes before slicing.
Video
Nutrition
Calories: 435kcalCarbohydrates: 41gProtein: 9gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 72mgSodium: 397mgPotassium: 285mgFiber: 2gSugar: 4gVitamin A: 991IUVitamin C: 15mgCalcium: 117mgIron: 2mg
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