Courgette Galette (Galette de Courgettes)
This galette de courgettes is a delicious courgette (zucchini) centrepiece for the summer. Filled with ricotta, red pesto and courgettes and drizzled with honey, it is so good.
Servings: 6 servings
Ingredients
- 2 pre-rolled sheets of puff pastry or 1 block, rolled out
- 150 g red pesto approx
- 250 g ricotta
- 1 lemon zested
- 4 medium courgettes
- 2 tablespoons honey
- 2-3 sprigs fresh thyme
- Olive oil
- Salt and freshly ground black pepper
- 1 egg beaten, for egg wash
Instructions
- Preheat your oven to 190°C fan (210°C conventional / 410°F)
- Stick the two sheets of puff pastry together by overlapping them slightly and pressing to seal, then trim into a large circle. Alternatively, roll out a block of puff pastry to your desired size and shape (circle or rectangle both work well). Place on a baking tray lined with parchment.
- Spread a generous layer of red pesto over the pastry, leaving a 4–5cm (1.5–2 inch) border around the edges.
- In a small bowl, mix the ricotta with 1 tablespoon olive oil, a pinch of salt and pepper, and the zest of half a lemon. Spoon this mixture over the pesto, gently spreading it with the back of a spoon.
- Using a vegetable peeler, shave the courgettes into long ribbons. Place them in a large bowl and season with salt, pepper, a drizzle of olive oil, 1 tablespoon honey, and the zest of half a lemon. Toss to combine.
- Take one courgette ribbon and curl it into a tight spiral. Place this in the centre of the tart. Continue placing courgette ribbons around it in concentric circles until you’ve used most of them and there’s about 2–3cm of filling left before the border. Gently fold the pastry edges up and over the filling, tucking as needed to form a rustic crust.
- Brush the exposed pastry with beaten egg. Drizzle a little more honey over the courgettes and scatter over the fresh thyme leaves.
- Bake for 30–35 minutes, or until the pastry is golden, crisp, and puffed and the courgettes have lightly caramelised.
- The video below will help with this recipe.
Video
Notes
Scroll up to see a step by step guide on how to make this courgette galette.
To store: Leftover galette keeps for 2-3 days in the fridge.
To reheat: Reheat leftover slices in the oven at 180c for 10 minutes until warmed. To freeze: You can freeze the galette unbaked for up to 1 month. It should be frozen well wrapped in cling film and then in a freezer bag or container. Bake straight from frozen, adding 10 minutes to cooking time. Make ahead: The galette can be assembled a few hours in advance and chilled.
Leftover puff pastry: I like to make little pain au chocolats with the puff pastry leftovers. Cut out little rectangles and wrap in a square of dark chocolate. Bake at 180c for 10 minutes or until puffed and golden.
To reheat: Reheat leftover slices in the oven at 180c for 10 minutes until warmed. To freeze: You can freeze the galette unbaked for up to 1 month. It should be frozen well wrapped in cling film and then in a freezer bag or container. Bake straight from frozen, adding 10 minutes to cooking time. Make ahead: The galette can be assembled a few hours in advance and chilled.
Leftover puff pastry: I like to make little pain au chocolats with the puff pastry leftovers. Cut out little rectangles and wrap in a square of dark chocolate. Bake at 180c for 10 minutes or until puffed and golden.
Nutrition
Calories: 392kcal | Carbohydrates: 33g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 51mg | Sodium: 388mg | Potassium: 425mg | Fiber: 3g | Sugar: 11g | Vitamin A: 649IU | Vitamin C: 26mg | Calcium: 141mg | Iron: 2mg