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.
500 gmpuff pastry (see puff pastry recipe)30 gmbutter, coarsely chopped3golden shallots, thinly sliced1garlic clove, finely chopped100 mldry white wine200 gmcrème fraîche120 gmGruyère, coarsely grated2eggs, plus extra, lightly beaten for eggwash2 tbsp eachfinely chopped chives and flat-leaf parsley, plus extra to serveFinelygrated rind of 1 lemon1zucchini, thinly sliced on a mandolinTo serve:extra-virgin olive oil
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).
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.