Name: Zucchini and Gruyère galette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 500 gm puff pastry (see puff pastry recipe); 30 gm butter, coarsely chopped; 3 golden shallots, thinly sliced; 1 garlic clove, finely chopped; 100 ml dry white wine; 200 gm crème fraîche; 120 gm Gruyère, coarsely grated; 2 eggs, plus extra, lightly beaten for eggwash; 2 tbsp each finely chopped chives and flat-leaf parsley, plus extra to serve; Finely grated rind of 1 lemon; 1 zucchini, thinly sliced on a mandolin; To serve: extra-virgin olive oil

Zucchini and Gruyère galette

Australian Gourmet Traveller recipe for zucchini and Gruyère galette.

Serves 4 - 6

Prep

20M

Cook

40M

Total

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This flavour-filled galette is a no-brainer for Sunday brunch. You can serve it with extra raw zucchini shaved over the top, with a drizzle of olive oil and a good squeeze of lemon.

Ingredients

500 gm puff pastry (see puff pastry recipe)

30 gm butter, coarsely chopped

3 golden shallots, thinly sliced

1 garlic clove, finely chopped

100 ml dry white wine

200 gm crème fraîche

120 gm Gruyère, coarsely grated

2 eggs, plus extra, lightly beaten for eggwash

2 tbsp each finely chopped chives and flat-leaf parsley, plus extra to serve

Finely grated rind of 1 lemon

1 zucchini, thinly sliced on a mandolin

To serve: extra-virgin olive oil

Method

Main

1.Roll out pastry to a 4mm-thick 25cm x 33cm rectangle then line a 20cm x 28cm rectangular tart tin, allowing pastry to overhang sides, and refrigerate to rest (30 minutes).

2.Preheat oven to 200C. Melt butter in a saucepan over medium-high heat, then sauté shallot and garlic until tender (4-5 minutes), add wine and simmer until liquid is totally reduced (2-3 minutes), then transfer to a bowl. Mix in crème fraîche, Gruyère, eggs, herbs and rind, and season to taste. Spread mixture in pastry case, then scatter zucchini over, drizzle with a little olive oil and season to taste. Fold in border, brush pastry edges with eggwash and bake until puffed, golden and cooked through (25-30 minutes). Scatter with parsley and serve warm or at room temperature with a simple green salad.

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Main

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