Galette with zucchini

Zucchini and tomato galette

Got a lotta zucchini?

If you’re tired of stuffed zucchini and stir-fried zucchini and everything else zucchini – and especially if you have some sauteed zucchini left over from another night – this is a happy new way to eat up all that zucchini. If the zucchini’s already cooked, this galette doesn’t take long, is cooking when your guests arrive, and makes a good fancy vegetarian dinner (or serve with sliced chicken or pork on the side to make it a meat meal).

The filling:

If you don’t have any zucchini already cooked, start by sauteeing three medium sized zucchini in olive oil in a medium-sized frying pan. You can slice them any way you like, but I did mine in ribbons to be fancier. As they fry, mix in a teaspoon of salt and a handful of thyme; you could add chopped onion too.

The galette:

Preheat the oven to 400. In a medium-sized mixing bowl, mix 3/4 cups of whole wheat flour, 3/4 cup of white flour, and a large pinch of salt. Drop a stick of butter on top and microwave about 2 minutes or until pretty melted; mix. Add two teaspoons of lemon zest. Add an egg and mix; if the result doesn’t hold together in a ball add more flour or water gradually until it does. Turn the dough out on the counter and knead a little, then form into a ball and squash it down with your hands on a baking sheet until it forms a disk about 12 inches in diameter.

Filling the galette:

Spread a soft white cheese – ricotta, or goat cheese, or Greek yogurt – on top of the galette, leaving a margin of a couple of inches all the way around. On top of the cheese, sprinkle 3 cloves of chopped garlic and a generous handful of thyme. By now the zucchini should be soft; sprinkle them over the top, and add a handful of sliced cherry tomatoes on top. Now fold over the edges of the galette – they should not meet in the middle – brush on some olive oil, and bake until browned, about 40 minutes, while you enjoy a glass of wine with your guests. Let stand 5 minutes after it comes out of the oven; slice with a knife and serve like pie, with a salad or meat on the side.

Vegetarian or vegan?

Naturally vegetarian, but you’d have to experiment with substitutes for the butter to make it vegan. Note: this is also lactose-free.

Will it keep?

Yes, it’s fine microwaved the next day for lunch, but it won’t keep very long without getting soggy.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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