Garlic zucchini galette
Updated: Apr 27, 2019
I first made this galette because my husband is a big fan of zucchini, but me? Not so much. Until this galette. It is SO, so good! Even my 2 year old is really into it!
The galette in the pictures is a little bit smaller than you would get if you used a whole pie dough since I made this with the leftovers I had after I made some pie art but I used less than the ingredients listed below, so the recipe below will be the proper proportions for a whole pie dough.
A new dinner side dish staple in our home! I usually prepare everything the night before and store the various components in the fridge, then assemble it all when I'm preparing dinner.
For the sauce:
3/4 cup sour cream
3 cloves garlic, minced (about 1 tbsp)
1 tsp olive oil
1 tsp honey
1/2 tsp sea salt
For the galette assembly:
1 pie dough
1 zucchini (about 150g), thinly sliced
1 tsp olive oil
1/4 tsp oregano
1/3 cup cheddar, shredded (or more if you prefer)
1 egg, lightly beaten
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Mix all sauce ingredients together then set aside (or make it a day in advance and put it in the fridge until ready to assemble).
Put zucchini slices in a bowl, add olive oil and oregano and mix with your hands so slices don’t get broken (can also be made a day in advance and stored in the fridge).
Roll out pie dough to 1/8 inch thickness and transfer to baking sheet. Spread sauce onto pie dough, leaving about a 2 inch border along the edges that has no sauce.
Starting at the outer edge, lay zucchini slices over the sauce in a circle so that each slice overlaps the previous one. When you get to the last slice of the circle, tuck the last edge under the first slice. Next, make another circle of zucchini slices so that it is just slightly overlapping the first circle. Continue until there is just a small exposed circle in the middle and lay a single zucchini slice over it.
Sprinkle cheese over zucchini slices.
Fold bare pie dough edges up over the first circle of zucchini slices.
Brush crust with egg wash then put into oven for 50-55 minutes.
Check galette after 30 minutes and every 10 minutes or so after that, when cheese is starting to brown, loosely tent with foil so cheese doesn’t burn but crust can continue to bake (make sure steam can escape from both sides). Let cool on baking tray for at least 10 minutes before serving.