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Zucchini and Gruyère galette

Australian Gourmet Traveller recipe for zucchini and Gruyère galette.

By Emma Knowles
  • 20 mins preparation
  • 40 mins cooking plus resting
  • Serves 4 - 6
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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.


  • 500 gm puff pastry (see <b><u><a href=''>puff pastry recipe</a></u></b>)
  • 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


  • 1
    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).
  • 2
    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.