Zucchini and Goat Cheese Galettes August 05 2015, 0 Comments

Zucchini and Goat Cheese Galettes

Serves 4


For the filling:

- 2 medium zucchini - 1 yellow, 1 green (sliced 1/4 inch thickness)

- 1/2 cup goat cheese

- 3/4 cup grated Pecorino Romano cheese

- drizzle of garlic infused olive oil

- liberal dusting of Best Boy Tuscan Blend and pepper, to taste

- few sprigs of fresh thyme, to top

For the pie dough:

- 1 1/2 cups all-purpose flour

- 1 cup of butter, cubed

- 1 tsp salt

- 1/4 cup ice cold water

- 1 egg yolk (for egg wash)


1. Slice zucchini with a mandolin and place flat on a tray with a clean cloth or paper towel. Sprinkle with

salt to help draw out the moisture. Allow at least 20-30 minutes for this process ahead of time, so you

won't end up with wet, soggy pastry.

2. Make the dough. Using a fork or a pastry cutter, break up butter in a large mixing bowl, leaving some

big chunks and mix with flour and salt. Add ice-cold water to flour mixture and mix until it just comes

together. You don't want to over work your dough or it will become a very dense, not having the flaky

delicate quality's you want.

3. Once your dough ball comes together, split into two and wrap in cellophane. Refrigerate for about 30

minutes. Ideally, to cool the dough faster, you should flatten and shape into a circle, then chill.

4. Flour your work surface and place unwrapped dough on table and using a rolling-pin, roll-out the

dough to a thickness of about 1/8 inch. It doesn't have to be perfect, just be careful you don't roll it too

thin, otherwise you'll risk getting a hole in the process, forcing you to start over again, and overwork the


5. Building the galettes are a simple process. Once your pie dough is rolled out to the desired thickness,

add your goat cheese in small rough chunks. More is better in our books, but remember to leave

yourself about 1 - 1.5 inches from the edge for folding.

6. Sprinkle 1/2 of the grated Parmesan over the goat cheese, and start arranging your zucchini slices in a

neat circular pattern. Drizzle a small amount of the garlic olive oil over the top, add a liberal amount of

Tuscan Blend and a dash of pepper to taste. Now you can start folding the edges to where your

ingredients start, folding all the edges in. Repeat the process for the second galette. Place them in the

fridge for about 10 minutes while your oven heats up.

7. Preheat oven to 400 F.

8. With a pastry brush, gently brush sides of the galettes with egg yolk to give the dough a beautiful

golden color while baking.

9. Bake in the oven for about 30-35 minutes (this will depend on your oven and its temperature) and

remember to rotate your tray at the halfway mark.

10. Let the galettes cool on a rack for about 5-10 minutes before serving.