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Summery Tomato Courgette Galette


Finally, some warm and sunny days have arrived that we've been all eagerly awaiting. As summer begins, it's time to enjoy the season's fresh ingredients, including our wonderful imperfect produce.


Today Anne from Anne´s kitchen is sharing a simple summer recipe perfect for a picnic or family dinner. This dish highlights the best of summer produce. Let's get cooking and bring some sunshine to your table!



Makes 1 galette of 30cm – Prep: 30 mins – Resting: 2h – Oven: 40 mins

For the puff pastry:

250g butter, cold 

250g flour 

1 ½ tsp salt

150g cream cheese 


For the topping:

1 small courgette

3 tomatoes

5 tbsp wholegrain mustard200g mature cheddar, grated

salt and pepper

Also needed: 

Olive oil, for drizzling

1 egg, for brushing

a handful basil leaves


Cut the butter into cubes and put into a food processor with the remaining ingredients so that a dough ball forms. Wrap in cling film and refrigerate for 2 hours.


After 2 hours, preheat the oven to 220°C top/bottom heat.


Roll out the pastry on a floured surface to a 40cm disk. Lift onto a baking try lined with baking paper. Prick the base a few times with a fork, then brush the mustard all over – leaving a 2cm border around the edges. Distribute the cheddar all over the tart.


Finely slice the courgette and distribute the cougette disks all over the tart. Generously season with salt and pepper and drizzle with a glug of olive oil. 


Finely slice the tomatoes and discard the top and bottom ends (you can use them in a salad). Remove some of the tomato liquid by patting the slices between two pieces of kitchen paper. Distribute the tomatoes on the tart and season with salt and pepper. 


Fold over the pastry edges, and brush them with the beaten egg. 


Bake the galette in the preheated oven for 40 minutes.


Sprinkle fresh basil leaves over the baked galette and serve with a green salad.


This galette can be eaten warm or at room temperature. 


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