Zucchini and Feta Galette

Method

1. 01

   Step 1: Make the pastry

   Mix the flour and salt, coarsely grate in the cold butter and quickly rub it in with your fingertips until you have crumbs with flat flakes of butter. Add ice water a spoonful at a time until the dough holds together when squeezed in your fist. Shape into a disc, wrap and chill for 1 hour.

2. 02

   Step 2: Salt the zucchini

   Slice the zucchini into 3 mm rounds, toss with the salt and leave in a colander for 20 minutes. Spread them on a kitchen towel and pat thoroughly dry so the galette doesn’t turn watery.

3. 03

   Step 3: Mix the cheese base

   Stir together the ricotta, feta, lemon zest, garlic, half the chopped mint and some pepper until creamy.

4. 04

   Step 4: Roll out the pastry

   Heat the oven to 200 °C (400 °F). Roll the pastry directly on a sheet of parchment into a 32–34 cm circle about 3 mm thick, then slide it, paper and all, onto a baking sheet.

5. 05

   Step 5: Add the filling

   Spread the cheese mixture over the pastry, leaving a 5 cm border. Arrange the zucchini on top in overlapping circles, drizzle with the oil and grind over some pepper.

6. 06

   Step 6: Fold the edges

   Fold the border up over the filling, pleating it every 5–6 cm. Brush the pastry with beaten egg.

7. 07

   Step 7: Bake

   Bake for 40–45 minutes, until the pastry is deep golden and the zucchini is browned at the edges. Lift an edge with a spatula: the underside should be golden and dry.

8. 08

   Step 8: Cool and serve

   Let the galette cool on the sheet for 10 minutes, scatter over the remaining mint and slice.