Vegetable Galette with Cheese, Zucchini and Tomatoes
Juicy vegetables and aromatic cheese under a thin layer of pastry — a wonderful combination! For more heartiness, you can add a layer of thinly sliced ham to the filling. It is recommended to use young small zucchinis. These ingredients make 1 galette about 25 cm in diameter.
- Total cooking time
- not set
- Number of servings
- 1
- Recipe difficulty
- 4 / 5
Ingredients
for 1 serving
- butter 120 g
- ice water 70 ml
- 1/4 tsp salt
- flour 250-280 g
- zucchini 300 g
- tomatoes 250 g
- salt
- cheese 100 g
- sour cream 150 g
- garlic clove 2-3 clove
- greens to taste
Instructions
Step 1 of 20
Slice the zucchini into thin rounds.
Step 2 of 20
Thinly slice the tomatoes, removing the seeds if they are too watery.
Filling Preparation
Step 3 of 20
Finely chop the greens.
Step 4 of 20
Grate the cheese using a fine grater.
Step 5 of 20
Add the sour cream.
Step 6 of 20
Mix together.
Step 7 of 20
Add garlic pressed through a garlic press. Add salt if necessary.
Step 8 of 20
Mix together.
Step 9 of 20
Add the chopped greens.
Step 10 of 20
Mix together.
Pastry Preparation
Step 11 of 20
Rub the flour with salt and butter until it reaches a crumbly consistency.
Step 12 of 20
Pour in the water.
Step 13 of 20
Knead the dough.
Step 14 of 20
Roll out the pastry into a circle about 3 mm thick and about 27 cm in diameter (it is permissible to roll it on baking paper to then transfer it to a baking tray).
Step 15 of 20
Place half of the zucchini in the center, leaving a 5 cm margin from the edge.
Step 16 of 20
Distribute the tomatoes on top and add salt.
Step 17 of 20
Add the remaining zucchini.
Step 18 of 20
Spread the cheese mixture on top.
Step 19 of 20
Fold over the edges of the pastry.
Step 20 of 20
Transfer to a baking tray and place in an oven preheated to 180 degrees. Bake for 35–40 minutes.