It is the summer of galettes. They are both easier and quicker than pie to whip up (the key is to find a pie dough that you’re comfortable with rolling out). I have been baking both sweet and savoury types. For those new to galettes, check out this helpful guide to common mistakes.
Lately, I’ve been experimenting with pie dough. I’ve made different types of dough using a variety of flours from the classic all-purpose flour to rye to spelt to ones with ground nuts. When I find a recipe that I like, I double it and freeze the second portion of dough. My stock of “freezer dough” comes in handy for both weeknight dinners and last minute dessert prep. During these warm summer days, I place a disc of dough on the cupboard at least 2 hours before I wish to use it. This gives it ample time to for it to unthaw and become workable (did I mention I don’t have air conditioning?).
To make use of the summer bounty from my Community Supported Agriculture (CSA), I made a savoury zucchini and feta cheese galette. Adding some lemon and mint added the punch that was needed to make this galette a winner.
Zucchini and Feta Cheese Galette
Makes: 1 galette
Time: Prep (45 minutes) + Baking time (40 minutes)
Basic Pie Dough (makes 2 crusts or a crust and a bottom)*
230 g (2 ½ cups) all-purpose flour
1 tsp salt
230 g (1 cup) unsalted butter, cubed and chilled
59 mL – 118 mL (¼- ½ cup) ice water
2 medium zucchini’s, cut into 5mm (1/4 inch) coins
90 g (1/2 cup) feta cheese, firmly packed
1 tsp lemon zest
½ tsp mint leaves, finely chopped
1 clove garlic, minced
1 tbsp olive oil
4-5 cherry tomatoes, halved
freshly grinded salt and pepper
1 large egg, beat with a fork
1. Blend the flour and salt in a food processor or whisk by hand.
2. Add the butter and pulse or incorporate using 2 knives or a pastry cutter. Butter pieces should be about the size of your fingernail.
3. Add 59 mL of water and pulse or mix with a wooden spoon. If the dough is not coming together, add more water, slowly until it starts to clump. Turn out the dough onto your workspace and form into 2 discs. Wrap in plastic wrap and place in the refrigerator. Let the dough rest for an hour before using.
1. Lay a couple layers of paper towel on a baking sheet. Spread the zucchini coins on the paper towel and sprinkle with salt. Let stand for 45 minutes and then lightly dap off the excess moisture with the paper towel. This step is crucial to minimizing the liquid that escapes from the zucchini which could turn your pasty soft.
2. Crumble the feta into a bowl and add the lemon zest, mint leaves, garlic and olive oil into a small bowl. Mash with a fork to combine.
1. Preheat oven to 400°F (200°C). Line a baking pan with parchment paper.
2. Roll out pie dough into a 30.5 cm (12 inches) diametre circle. Place on the prepared baking pan. Refrigerate for 5 minutes if it feels crumbly or sticky.
3. Spread the feta mixture onto the dough round leaving a 5 cm (2 inch) border around the edge. Cover with zucchini coins making a concentric circle pattern. Top with freshly grated salt and pepper. Brush the crust with the egg glaze (you’ll have some left over). Bake for 32-40 minutes
Best enjoyed the date it is cooked. Serve warm or at room temperature with a salad.
* For a weekday meal, prep the pie dough on the weekend by making a big batch and freezing ready-made portions of dough.
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