Cheesy Courgette (Zucchini) Galette
This cheesy courgette galette is the perfect lunch. Its crisp, savoury, creamy, packed full of flavour and so simple to put together! It'll be a permanent fixture in your kitchen!
Ingredients
Pastry
- 200 g plain flour
- 50 g fine cornmeal plus more for sprinkling
- 1 tsp caster sugar
- 1 tsp table salt
- 125 g unsalted butter
- 125 ml cold water
Filling
- 90 g mascarpone cheese
- 50 g parmesan cheese
- 2 medium courgettes
- 1 medium lemon
- 20 g pine nuts
- 2 tbsp garlic infused olive oil (or 2 crushed garlic cloves, plus 2 tbsp olive oil)
Glaze
- 1 large egg
Instructions
- For the pastry: Add the flour, cornmeal, sugar and salt to a large bowl and rub in the butter by hand until it resembles breadcrumbs. Then pour in the water and knead slightly until you have a uniform dough – it will be very sticky! Flatten the dough into a disc, wrap in clingfilm and place in the freezer for at least an hour.
- For the filling: While the pastry is in the freezer, prep your filling. Firstly, mix the mascarpone and 20g of the Parmesan in a small bowl until well combined. Then set aside. Then thinly slice the courgettes and place into a medium bowl. Zest the lemon and add to the courgette bowl. Then cut the lemon in half and add the juice of one half to the bowl. Next, add the pine nuts and garlic oil (or crushed garlic cloves and oil) to the bowl, and finally season well. Stir with a spoon until everything is well combined. Then set aside.
- Preheat the oven to 200C/180C Fan/Gas Mark 6, line a large baking tray with baking paper and sprinkle a light coating of cornmeal on top. Remove your pastry from the freezer and roll out into a large circle directly onto the baking paper- you want it to be around 11inches in diameter.
- To assemble: Then spread over the mascarpone mixture in a thin layer, leaving approx. 2inch gap round the sides. Then place the courgette slices in concentric circles on top of the mixture, starting from the outside in, until you have used all the slices. Pour over any remaining juices or pine nuts. Then fold the sides of the pastry up and over the courgette, to encase the filling.
- In a small bowl, beat the egg and then using a pastry brush, brush the beaten egg over the pastry. Finally, sprinkle the remaining parmesan over the whole galette. Then place in the oven to bake for 38-40 minutes, until golden. Leave the galette to sit for 5-10 minutes before serving.
Notes
Will keep for up to 2 days in air-tight container in the fridge.
Can be reheated in the oven for 10 minutes at 200C/180C Fan/Gas Mark 6.
MAKE ME VEGAN:
Use a vegan butter to replace the dairy butter. Use vegan parmesan to replace the dairy parmesan. Use vegan mascarpone (or vegan ricotta or vegan cream cheese) to replace the dairy mascarpone. Follow all other instructions as normal.
Use a vegan butter to replace the dairy butter. Use vegan parmesan to replace the dairy parmesan. Use vegan mascarpone (or vegan ricotta or vegan cream cheese) to replace the dairy mascarpone. Follow all other instructions as normal.