Dinner

Charred Courgette, Lemon & Goat’s Cheese Galette Recipe

ByCleo Brixton November 29, 2025November 29, 2025

Introduction

This charred courgette, lemon, and goat’s cheese galette makes a stunning and flavorful dish that’s perfect for any occasion. Combining smoky grilled vegetables with creamy cheeses and a crisp, buttery pastry, it’s a wonderful way to showcase seasonal produce in a rustic, elegant tart.

A rustic, oval-shaped pizza sits on a white marble surface, with a golden-brown crust that is uneven and textured. On top of the crust is a layer of tomato sauce, slightly visible beneath a generous topping of grilled green zucchini strips and shards, arranged loosely across the pizza. Thin, curly lemon zest ribbons are scattered on top, adding a bright yellow contrast. Small crunchy pine nuts are sprinkled evenly over the whole pizza. To the left, a silver knife with a wooden handle rests on the marble surface, complementing the casual, fresh look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

110g unsalted butter
100g plain flour
100g wholemeal rye flour
1 tbsp lemon thyme or normal thyme, finely chopped
½ tsp fine sea salt
1 egg, lightly beaten
2 bunches of spring onions, kept whole, roots trimmed
2 courgettes, cut into strips about 5mm thick
5 tbsp mascarpone
150g soft goat’s cheese
1 small lemon, zested
50g parmesan or vegetarian alternative, finely grated
Pine nuts, toasted, and a drizzle of olive oil, to serve

Instructions

Step 1: The night before, wrap the butter and freeze it. When ready, combine the plain flour, rye flour, thyme, and salt in a large bowl. Coarsely grate the cold butter into the flour mix, then add 5-6 tablespoons of cold water. Mix quickly with a knife, then use your hands to bring the dough together and knead briefly. Wrap and chill in the fridge for at least 1 hour.
Step 2: Heat a griddle or non-stick pan over high heat until very hot. In batches, char the spring onions for 1-2 minutes each side until dark marks appear. Set aside. Repeat with courgette strips. You can prepare these the day before and store in an airtight container.
Step 3: In a bowl, mix mascarpone, goat’s cheese, lemon zest, and parmesan until smooth. Season to taste and set aside.
Step 4: Roll out the chilled pastry between two sheets of baking parchment to form a roughly 35 x 25cm rectangle. Remove the top sheet and spread the cheese mixture over the pastry, leaving a 3cm border.
Step 5: Arrange the spring onions over the cheese, then brush the pastry border with beaten egg. Using the parchment underneath, transfer the galette onto a baking sheet and chill for 30 minutes.
Step 6: Preheat the oven to 200°C (180°C fan/gas mark 6) and place another baking sheet inside to heat. Brush the pastry edges with more beaten egg. Slide the galette (still on parchment) onto the hot baking sheet.
Step 7: Bake for 30 minutes until the pastry is nearly golden. Remove from the oven, top with the charred courgette strips, then bake for an additional 5 minutes until golden and crisp.
Step 8: Serve warm with a drizzle of olive oil and toasted pine nuts scattered over the top. Mint sauce is a lovely accompaniment if desired.

Tips & Variations

If short on time, use ready-made all-butter puff pastry and roll it out as directed in step 4 for an easier option.
Not a fan of courgettes and spring onions? Swap them for heritage tomatoes and scatter fresh basil over the cheese mixture instead of lemon zest.

Storage

Store any leftover galette in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven to retain crispness, or enjoy cold. The topping can be prepared in advance for convenience.

How to Serve

A rustic single-layer pizza with a thick, golden-brown crust that looks crispy and slightly uneven around the edges, topped with green grilled zucchini ribbons placed loosely across the pizza, dark grill lines visible on some slices, scattered pine nuts adding small round beige dots, and thin lemon zest curls bright yellow and sprinkled over the top, all set on a white plate on a white marbled surface, with a knife lying next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of goat’s cheese?

Yes, soft cheeses like feta or ricotta can work well as substitutes. Choose one with a creamy texture and tang to maintain the flavor balance.

How do I prevent the pastry from becoming soggy with the cheese filling?

Keeping a 3cm border around the edges and properly chilling the assembled galette before baking helps. Also, avoid adding too much moisture to the cheese mixture and pre-char the vegetables to reduce water release.