Zucchini galette

I adore zucchini in every way possible; salty, sweet is not too important to me. But I also adore the fine crispy dough. The galleys are there for their irresistible rustic look and charm, the filling of fine homemade cheese and zucchini, whether summer dinner could be better.

Preparation steps

Put all the ingredients for the dough in a bowl, then mix with a mixer (with spiral extensions). Stir briefly with your hands, then wrap in foil and let it rest for about 30 minutes. in the refrigerator.
Cut zucchini into thin slices or grate on a mandolin. Add salt and let stand until you prepare the filling.
For the filling, mix all the ingredients except the zucchini.
Roll out the dough into a circle (like for pizza) on baking paper and transfer it to a baking tray. Coat with the stuffing, then place the zucchini over the stuffing. You can combine yellow and green if you have them (they will be more effective).
Fold the dough along the edges and coat with egg yolk. Bake in a preheated oven at 200 ° C, 35-40 min.

Ingredients

200 gWheat smooth flour
150 gwheat flour
1/4 teaspoonsalts
170 gbutter
60 gfresh cow cheese
1 tbspsour cream
100-150 mlcold water

Stuffing:

240 gof fresh cow’s cheese
1 cherrygarlic
1 egg white
1 tbspflower honey
100 ggrated mozzarella
1medium-sized zucchini
salt
white pepper

Coating:

1 egg yolk
2 tbspwater

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