Zucchini Goat Cheese Galette: A Delicious & Easy Recipe

Zucchini goat cheese galette: Prepare to be captivated by this rustic and utterly delicious creation! Imagine flaky, buttery pastry embracing a vibrant medley of thinly sliced zucchini, tangy goat cheese, and fragrant herbs. It’s a symphony of flavors and textures that will transport your taste buds to the sun-drenched fields of Provence.

While the galette, in its simplest form, has ancient roots as a flat, round cake, this savory interpretation draws inspiration from the French countryside. Galettes were traditionally a way to use seasonal ingredients, showcasing the bounty of the harvest in a simple yet satisfying dish. This zucchini goat cheese galette perfectly embodies that spirit, celebrating the fresh flavors of summer.

What makes this galette so irresistible? It’s the delightful contrast between the crisp, golden crust and the creamy, slightly tart filling. The zucchini, when baked, becomes tender and sweet, complementing the richness of the goat cheese. A sprinkle of fresh herbs like thyme or rosemary adds an aromatic touch that elevates the entire experience. Plus, it’s incredibly easy to make! Forget fussy pie crusts; the free-form nature of a galette makes it a forgiving and approachable recipe for bakers of all skill levels. Whether you’re looking for a stunning appetizer, a light lunch, or a vegetarian main course, this galette is sure to impress.

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup ice water, plus more if needed
• For the Filling:
• 2 medium zucchini, thinly sliced (about 1/8 inch thick)
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 4 ounces goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten (for egg wash)
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter stays cold. Cold butter is essential for a flaky crust! You should see some pea-sized pieces of butter remaining.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix. You want the dough to just come together. It should be slightly shaggy. If the dough seems too dry, add a little more ice water, a teaspoon at a time.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disc. Don’t knead it! Overworking the dough will develop the gluten and make the crust tough.
5. Chill the Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.

Preparing the Zucchini Filling:

1. Prepare the Zucchini: Thinly slice the zucchini using a mandoline or a sharp knife. Aim for slices that are about 1/8 inch thick. This will ensure they cook evenly in the galette.
2. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Season and Set Aside: Remove the onion and garlic mixture from the heat and set aside to cool slightly.

Assembling and Baking the Galette:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the galette from sticking and make cleanup easier.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. It doesn’t have to be perfect! The rustic look is part of the charm of a galette.
3. Transfer to Baking Sheet: Carefully transfer the rolled-out dough to the prepared baking sheet.
4. Spread the Goat Cheese: Spread the softened goat cheese evenly over the center of the dough, leaving a 2-inch border around the edge.
5. Layer the Filling: Sprinkle the sautéed onion and garlic mixture over the goat cheese. Then, arrange the zucchini slices in a circular pattern on top of the onion mixture, overlapping them slightly.
6. Sprinkle with Parmesan and Thyme: Sprinkle the grated Parmesan cheese and fresh thyme leaves over the zucchini.
7. Fold the Edges: Gently fold the edges of the dough over the filling, pleating them as you go. This creates a rustic border that helps to hold the filling in.
8. Egg Wash: Brush the folded edges of the dough with the lightly beaten egg. This will give the crust a beautiful golden-brown color.
9. Season: Season the zucchini with salt and freshly ground black pepper to taste.
10. Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the zucchini is tender.
11. Cool Slightly: Let the galette cool on the baking sheet for a few minutes before slicing and serving.

Tips for Success:

• Keep the Butter Cold: This is crucial for a flaky crust. If the butter gets too warm, the dough will be tough.
• Don’t Overmix the Dough: Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
• Thinly Slice the Zucchini: Thinly sliced zucchini will cook evenly in the galette.
• Adjust Seasoning to Taste: Don’t be afraid to adjust the seasoning to your liking.
• Get Creative with Fillings: Feel free to experiment with different fillings. Other vegetables, cheeses, and herbs would also be delicious in this galette.

Variations:

• Add Other Vegetables: Consider adding other vegetables like bell peppers, mushrooms, or tomatoes to the filling.
• Use Different Cheeses: Try using different cheeses like ricotta, mozzarella, or feta.
• Add Herbs: Experiment with different herbs like basil, oregano, or rosemary.
• Make it Spicy: Add a pinch of red pepper flakes to the filling for a little heat.
• Sweet Galette: For a sweet galette, use a sweet pastry dough and fill it with fruits like berries, apples, or peaches.

Serving Suggestions:

• Serve the zucchini goat cheese galette warm or at room temperature.
• It’s delicious on its own or as a side dish.
• Serve it with a simple green salad for a light and refreshing meal.
• A drizzle of balsamic glaze adds a touch of sweetness and acidity.
• It’s also great for brunch or a light lunch.

Storage Instructions:

• Store leftover galette in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.

Why This Recipe Works:

This zucchini goat cheese galette recipe is a winner because it combines the flaky goodness of a homemade crust with the savory flavors of zucchini, goat cheese, and herbs. The rustic presentation makes it perfect for casual gatherings, while the sophisticated flavors make it suitable for more formal occasions. The recipe is also relatively easy to make, even for beginner bakers. The key is to follow the instructions carefully and use high-quality ingredients. The combination of the creamy goat cheese, the slightly sweet zucchini, and the aromatic herbs creates a flavor profile that is both satisfying and delicious. Plus, the galette is a great way to use up summer zucchini!

Troubleshooting:

• Crust is too tough: You may have overmixed the dough. Be careful not to overwork the dough when mixing and rolling it out.
• Crust is not flaky: The butter may have been too warm. Make sure to use cold butter and work quickly when cutting it into the flour.
• Filling is too watery: You may have used too much zucchini or not cooked it long enough. Make sure to slice the zucchini thinly and cook it until it is tender. You can also salt the zucchini slices and let them sit for 30 minutes to draw out excess moisture before adding them to the galette.
• Crust is burning: The oven may be too hot. Lower the oven temperature and bake for a longer time. You can also cover the edges of the crust with foil to prevent them from burning.

Conclusion:

This Zucchini Goat Cheese Galette isn’t just another recipe; it’s a culinary adventure waiting to happen! I truly believe this is a must-try because it perfectly balances savory and slightly tangy flavors, all wrapped up in a rustic, buttery crust. The combination of fresh zucchini, creamy goat cheese, fragrant herbs, and that flaky pastry is simply irresistible. It’s a dish that’s both elegant enough for a dinner party and comforting enough for a cozy weeknight meal.

But what truly sets this galette apart is its versatility. Feel free to experiment with different herbs – thyme, rosemary, or even a touch of oregano would work beautifully. If you’re not a fan of goat cheese (though I highly recommend it!), you could substitute it with ricotta, feta, or even a creamy brie for a richer flavor. For a vegetarian option, consider adding roasted red peppers or caramelized onions to the filling. If you’re feeling adventurous, a sprinkle of toasted pine nuts or walnuts adds a delightful crunch.

Serving Suggestions:

This galette is fantastic served warm or at room temperature. For a light lunch, pair it with a simple green salad dressed with a lemon vinaigrette. As a side dish, it complements grilled chicken, fish, or roasted vegetables perfectly. And for a truly decadent experience, try serving it with a dollop of honey or a drizzle of balsamic glaze. You can also cut it into smaller squares and serve it as an appetizer at your next gathering. It’s always a crowd-pleaser!

Variations to Explore:

* Spicy Zucchini Galette: Add a pinch of red pepper flakes to the filling for a subtle kick.
* Mediterranean Zucchini Galette: Incorporate sun-dried tomatoes, olives, and feta cheese for a Mediterranean twist.
* Sweet Zucchini Galette: Believe it or not, zucchini can also be used in sweet galettes! Try combining it with apples, cinnamon, and a crumble topping for a delicious dessert.
* Different Crusts: While I love the classic pie crust, you can also experiment with puff pastry or even a gluten-free crust for a different texture and flavor.

I’m so excited for you to try this recipe! I know you’ll love the simplicity of the preparation and the incredible flavors that come together in each bite. The beauty of a galette is that it’s meant to be rustic and imperfect, so don’t worry about making it look perfect. Just have fun with it!

Now, it’s your turn! I encourage you to give this Zucchini Goat Cheese Galette a try and let me know what you think. Did you make any variations? What did you serve it with? Share your photos and experiences in the comments below – I can’t wait to see your creations! Happy baking! I am sure you will love this recipe as much as I do. Don’t forget to rate the recipe if you enjoyed it! Your feedback helps others discover this delicious and easy-to-make dish.