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Zucchini and pumpkin galette recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
"Try this mouthwatering zucchini and pumpkin galette for a bake that's as beautiful as it is delicious."
Ingredients:
  • 1/2 small butternut pumpkin, peeled, seeded, thinly sliced
  • 250g ricotta
  • 100g goat’s cheese
  • 20.00 ml finely chopped chives
  • 1 large zucchini, thinly sliced
  • 100g vine-ripened cherry tomatoes
  • Basil pesto, to serve
  • Shortcrust pastry
  • 225g plain flour
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
Instructions:
  • For the shortcrust pastry, combine flour and butter in a food processor until it looks like fine breadcrumbs. Add the egg yolk and water, and process until the dough just forms, adding more water if necessary. Transfer the dough onto a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes before using.
  • While the chargrill heats up on high, grill the pumpkin in batches for 2 minutes on each side or until tender. Then, transfer the grilled pumpkin to a plate.
  • Mix together the ricotta, goat’s cheese, and chives in a medium bowl.
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Roll out the pastry on a floured surface into a 40cm circle. Transfer it to the prepared tray, then evenly spread the ricotta mixture, leaving a 7cm border. Top with pumpkin and zucchini, then season to taste.
  • Fold the pastry over the pumpkin, creating pleats as you go. Bake for 20 minutes or until the pastry is golden brown. Add tomatoes onto the tart and bake for an additional 10 minutes or until the tomatoes soften and the veggies are tender. Let it cool slightly before serving.
  • Place the galette elegantly onto a serving plate. Add a sprinkle of seasoning and drizzle it with flavorful pesto.

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