Zucchini Galette

30 min

2 servings

You wouldn't believe how good a courgette tart could taste... until you've tried this recipe, that is!

Flaky puff pastry, aromatic garlic and olive oil, plus the freshness of the courgette, the richness of the sprinkled parmesan, mozzarella and the creaminess of the mascarpone makes for a delicious combination.
Perfect for a light yet tasty lunch, this courgette tart is quick to make and tastes like an absolute dream!

• The combination of pastry, cream cheese, courgettes and parmesan is delicious.

This recipe is as versatile as they come - it works with just about any kind of veg, so you can get creative and experiment to suit your tastes.

Servings: 2

Ingredients

•Puff pastry: 1 sheet (about 320g/11 oz), thawed if frozen
•Courgettes (zucchini): 2 medium (1 green, 1 yellow, about 400g/14 oz total), thinly sliced into rounds
•Garlic: 2 cloves, minced
•Olive oil: 2 tbsp (30 ml)
•Mascarpone cheese: 200g (7 oz or ¾ cup)
•Parmesan cheese: 50g (1.75 oz or ½ cup), finely grated, divided
•Mozzarella cheese: 100g (3.5 oz or 1 cup), shredded
•Egg: 1 large, for egg wash
•Water: 1 tbsp (15 ml), for egg wash
•Fresh thyme: 1 tbsp, chopped (or 1 tsp dried thyme)
•Salt and black pepper: to taste

Cooking Instructions

Preheat the oven:

Set to 200°C (fan 180°C/390°F/gas mark 6) for European ovens or 400°F for American ovens.

Prepare the courgettes:

In a large bowl, toss the thinly sliced green and yellow courgettes with the minced garlic, olive oil, and a generous pinch of salt and black pepper. Set aside.

Prepare the puff pastry:

Roll out the puff pastry sheet on a lightly floured surface to fit a round 9-inch (23 cm) tart pan or baking sheet. If using a tart pan, gently press the pastry into the pan, leaving a 1 cm (½ inch) border around the edge. If using a baking sheet, create a free-form round tart by folding the edges slightly to form a border.

Make the cheese filling:

In a small bowl, mix the mascarpone with half the parmesan (25g or ¼ cup) and half the mozzarella (50g or ½ cup). Spread this mixture evenly over the puff pastry, staying inside the border.

Arrange the courgettes:

Layer the courgette slices in overlapping circles over the cheese mixture, alternating green and yellow slices for a colorful pattern.

Apply egg wash:

In a small bowl, whisk the egg with 1 tbsp (15 ml) of water. Gently brush the egg wash over the exposed puff pastry border for a golden finish.

Bake:

Place the tart in the preheated oven and bake for 15 minutes. Remove briefly, sprinkle the remaining parmesan (25g or ¼ cup) and mozzarella (50g or ½ cup) over the courgettes, and scatter with fresh thyme. Return to the oven and bake for an additional 10 minutes, or until the puff pastry is crispy and golden.

Serve:

Let the tart cool slightly before slicing. Enjoy warm or at room temperature as a light lunch or appetizer.

Chef's Note

•Versatility: This recipe works with other vegetables like aubergine (eggplant), tomatoes, or mushrooms. Experiment with what you have on hand!

•Serving suggestion: Pair with a fresh green salad for a complete meal.

•Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 180°C/350°F oven for 5–10 minutes to crisp up the pastry.