Zucchini and goats’ cheese galette

Ingredients

• 150 g (1 cup) plain flour
• ⅓ tsp fine salt
• 100 g cold butter, cubed
• ½ egg, lightly beaten

Filling

• 1 zucchini, thinly sliced into rounds
• 100 g goats' cheese, sliced
• 2 tsp runny honey
• 2 tbsp melted butter
• 2-3 sprigs thyme, leaves picked
• salt and ground black pepper, to taste

To serve

• 1 tsp pink peppercorns, lightly crushed
• rocket leaves

Chilling time: 30 minutes

Instructions

1. For the pastry, place the flour, salt and butter in the bowl of a food processor. Using the pulse button, blitz just until the mixture resembles breadcrumbs. Add the egg and pulse just until combined. Turn out the pastry onto a work surface, shape into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2. Preheat oven to 210˚C (fan forced 190˚C).
3. Roll out the pastry on a piece of baking paper into a 3-5 mm thick circle, then place on a large baking tray. Leaving a 2 cm border, layer the zucchini slices, slightly overlapping in circles to cover the pastry. Tuck the goats' cheese slices in between the zucchini slices every now and then. Carefully fold the edges of the pastry over, to slightly cover part of the filling.
4. In a small bowl, mix the honey and melted butter. Brush the top of the galette with the mixture, including the pastry. Sprinkle the filling with thyme leaves, salt and pepper. Bake for 30 minutes or until the pastry and zucchini is golden and the cheese has melted. Sprinkle with lightly crushed pink peppercorns, top with a handful of rocket and serve warm or room temperature.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.