Goat Cheese, Zucchini, Cherry Tomatoes, and Basil Galette

This recipe is a modification of the Savory Zucchini Galette from King Arthur Baking site. I have lots of zucchini, cherry tomatoes, and basil from the garden. I wanted to find a recipe that would be delicious and make a great lunch with the lovely produce from the garden.

Since Bruce has digestive issues with cow cheese, I made this with goat and sheep cheese.

Serves 2 to 4

Ingredients

Crust

• 1 1/2 cups King Arthur All-Purpose flour (180g)
• 1/2 teaspoon table salt
• 8 tablespoons cold unsalted butter (113g)
• 5 to 6 tablespoons of cold water (71g to 85g)
• Extra all-purpose flour to dust the counter and rolling pin

Filling

• 1 large zucchini (340g to 397g), sliced into 1/4 inch thick disks
• 1 cup of cherry tomatoes, cut in half
• 1 teaspoon of dried oregano
• 1 teaspoon of dried Basil
• 1/4 teaspoon table salt
• Freshly ground pepper to taste
• 1/2 cup soft goat cheese
• 1/2 cup finely grated Pecorino Romano cheese (57g), divided in half
• 6 leaves of fresh Basil, or more to taste

Tools:

Medium-sized bowl, pastry cutter or fork, spoon, plastic wrap, rolling pin, two half-sheet pans, two cooling racks, three sheets of parchment paper cut to fit the sheet pans, offset spatula or spoon, small bowl

Instructions

1. Take the soft goat cheese out of the fridge and let it warm up while you make the pastry
2. Turn on the oven to 425 degrees F to preheat
3. Mix dried oregano and Basil in a small bowl

Make the crust

1. Using the pastry cutter or fork, mix the flour and salt together in a medium-sized bowl
2. Cut the butter into small pieces, 1/2 inch cubes. Scatter the butter over the flour. Cut the butter into the flour with the pastry cutter or fork
3. Drizzle 5 tablespoons of cold water over the flour and butter mixture, stirring gently until everything is evenly moistened. Add another tablespoon of cold water if necessary to make the dough come together
4. Pat the dough into the disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Make the filling

1. Line two half-sheet pans with parchment paper
2. Place the zucchini slice in a single layer on one pan. Sprinkle 1 1/2 teaspoons of the Basil and oregano mix onto the zucchini slices
3. Place the cherry tomato halves cut side up on the other pan. Sprinkle with 1/2 teaspoon of the Basil and oregano over the tomatoes
4. Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes. I roasted both of them for 15 minutes.
5. Remove the pans from the oven and place on a cooling rack.
6. Leave the oven on.
7. The zucchini and tomatoes should cool for at least 10 minutes
8. Move parchment paper with zucchini slices off the sheet pan. You can place it over the top of the tomatoes

Assembling the galette

1. Place a parchment sheet onto a sheet pan (use the one that held the zucchini slices)
2. Lightly flour your work surface and rolling pin. Roll out the dough to a 12-inch circle, it doesn’t have to be a perfect circle
3. Transfer the rolled-out dough to parchment-lined baking sheet. I folded the dough in half then in half again, unfolding it onto the baking sheet.
4. Spread the soft goat cheese onto the dough, using an offset spatula or the back of a spoon, leaving a bare 2-inch strip along the edge (perimeter)
5. Sprinkle the salt and pepper evenly over the soft goat cheese
6. Sprinkle 1/4 cup of the Pecorino Romano over the soft goat cheese
7. Shingle the zucchini slices over the cheese and scatter the tomato halves on top of the zucchini
8. Tear the Basil leaves and scatter them over the zucchini and tomatoes
9. Fold the bare edges of the dough towards the center, leaving the center open
10. Sprinkle the remaining 1/4 cup of pecorino romano over the entire galette; the crust and the exposed vegetables
11. Bake the galette for 25 to 30 minutes, until the crust is golden brown
12. Remove the galette from the oven and place the pan onto a cooling rack. Let cool for 5 to 10 minutes. Cut into quarters to serve.

Notes:

You could use different spice mixes, such as za’atar, pizza spice mix, Italian spice mix, etc.

You can use more goat cheese, up to 3/4 cup. I just had 1/2 cup of goat cheese.