This delicious zucchini recipe has a lattice patterned zucchini that tops a layer of whipped feta cheese, held in place by a thyme pastry crust. A show stopping design and flavours that compliment each other so well.
So excited to share this savoury galette with you! You may be thinking that I’ve gone galette crazy, legitimate statement with the Blueberry Galettes showing up recently, but this recipe is way too good not to share.
Ever wondered why there hasn’t been a single zucchini recipe on this blog? Zucchini and I have had a tainted past. Until recently I thought I didn’t like it.
I’m sure it’s a product of never having it cooked properly, however I still missed out for years on a delicious and easy to cook summer vegetable. I’m sure this will come back later in life to haunt me (with 3 kids it actually kind of is).
These days it’s all about zucchini love and since it’s a hit with most of the kids I regret not getting on board more quickly. Lattice patterned zucchini that tops a layer of whipped thyme cheese, held in place by a thyme pastry crust is kind of a dreamy thing, like this Zucchini and Thyme Galette.
And dinner that the kids gobble down? I’ll milk it for everything it’s worth.
I’ve made countless savoury galettes and I’ve always had a fear of sharing them with you. Why? I’ve never felt like I landed the photos enough to everyone else excited about going through the process of making pastry dough for the crust.
This pastry crust however is the bomb and should be used on repeat for the summer. Living like me last year and not into zucchini and you would rather eat butternut squash or asparagus on top? Have at it. The thyme in the crust adds a really great dimension and some extra pow to supper.
I served this with a light salad made of spicy greens and strong mustard vinaigrette, which you can find here if you’re into eating salad daily like I am 🙂 Savoury galettes are a great way to wrap dinner into one dish so sometimes putting in a bit more effort for the star makes it all worth it.
I served it at room temperature as well. I make most of our suppers ahead of time and left it on counter to cool for about an hour before we ate it. No complaints and I taste tasted a piece right after the photos and can attest that the galette is as delicious while warm.
From pizza to pasta to seafood, here are a few more zucchini recipes:
This zucchini recipe has a lattice patterned zucchini that tops a layer of whipped feta cheese, held in place by a thyme pastry crust.
- 1 1/4 cups all-purpose flour
- 1 stick 113 grams/8 tbsp chilled unsalted butter, roughly chopped into 1/2" cubes
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/2 tsp kosher salt
- 4-6 tbsp ice water
- 1 large egg, light beaten (for the pastry wash)
- 2 long zucchinis, trimmed and sliced lengthwise into 1/4" pieces
- 60 grams goat cheese, such as chevre
- 200 grams feta or ricotta cheese
- 2-3 tbsp milk
- 1 clove garlic
- 2 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
Blend flour, butter, thyme, and salt in food processor (or using a pastry cutter if by blending hand) until mixture has pea size clumps of butter. Gradually add ice water in 1 tbsp increments, while food processor is running until pastry just forms a ball (it may be a bit crumbly still). Remove from food processor and form into a 5" disk (be careful not to over knead the dough). Wrap in plastic wrap and chill for at least 1 hour, or overnight.
Mix goat's cheese, feta, milk, garlic, thyme, salt and pepper in a blender until smooth. Set Aside.
Preheat oven to 375°F and remove dough from fridge. On a lightly floured surface, roll out dough into a 13" round(ish) shape. Place cheese mix in the centre and smooth out leaving a 2-3" border. Place zucchini slices on top in desired pattern. Fold edges over the edges zucchini, pleating the edges when necessary. Brush the pastry edges with the beaten egg wash.
Bake for 40-45 minutes, until crust is cooked and golden brown.
Cool for 10-15 minutes before serving.
I ended up using Epicurious’ recipe for the crust, although adapted to suit thyme. The original recipe can be found here.