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Zucchini and Gruyère galette


This flavour-filled galette is a no-brainer for Sunday brunch. You can serve it with extra raw zucchini shaved over the top, with a drizzle of olive oil and a good squeeze of lemon.

You'll need

500 gm puff pastry (see puff pastry recipe) 30 gm butter, coarsely chopped 3 golden shallots, thinly sliced 1 garlic clove, finely chopped 100 ml dry white wine 200 gm crème fraîche 120 gm Gruyère, coarsely grated 2 eggs, plus extra, lightly beaten for eggwash 2 tbsp each finely chopped chives and flat-leaf parsley, plus extra to serve Finely grated rind of 1 lemon 1 zucchini, thinly sliced on a mandolin To serve: extra-virgin olive oil

Method

  • 01
  • Roll out pastry to a 4mm-thick 25cm x 33cm rectangle then line a 20cm x 28cm rectangular tart tin, allowing pastry to overhang sides, and refrigerate to rest (30 minutes).
  • 02
  • Preheat oven to 200C. Melt butter in a saucepan over medium-high heat, then sauté shallot and garlic until tender (4-5 minutes), add wine and simmer until liquid is totally reduced (2-3 minutes), then transfer to a bowl. Mix in crème fraîche, Gruyère, eggs, herbs and rind, and season to taste. Spread mixture in pastry case, then scatter zucchini over, drizzle with a little olive oil and season to taste. Fold in border, brush pastry edges with eggwash and bake until puffed, golden and cooked through (25-30 minutes). Scatter with parsley and serve warm or at room temperature with a simple green salad.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2014

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