Description

This charred courgette, lemon, and goat’s cheese galette is a delightful savory tart combining a crisp, homemade rye and plain flour pastry with a creamy cheese filling, charred spring onions, and courgettes. The fresh lemon zest and thyme add bright, aromatic notes, while toasted pine nuts provide a satisfying crunch. Perfect as a light lunch or impressive appetizer, this galette showcases fresh vegetables and tangy cheese nestled in a flaky, golden crust.

Ingredients

Scale

Pastry

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

Vegetables

2 bunches of spring onions, kept whole, roots trimmed
2 courgettes, cut into strips about 5mm thick

Cheese Mixture

5 tbsp mascarpone
150g soft goat’s cheese
1 small lemon, zested
50g parmesan or vegetarian alternative, finely grated

To Serve

Pine nuts, toasted
Olive oil, for drizzling

Instructions

Prepare the Pastry: The night before, freeze the butter wrapped. When ready, combine plain flour, rye flour, thyme, and sea salt in a large bowl. Coarsely grate the frozen butter into the flour mixture, then mix roughly. Add 5-6 tbsp cold water and mix swiftly with a knife, then bring the dough together with hands and knead briefly. Wrap and chill in the fridge for at least 1 hour or up to two days.
Char the Vegetables: Heat a griddle or non-stick frying pan over high heat until searing. Grill the spring onions in batches for 1-2 minutes per side until dark char marks form. Set aside and repeat with courgette strips. These can be done a day ahead and stored airtight in the fridge.
Make the Cheese Filling: In a bowl, blend mascarpone, goat’s cheese, lemon zest, and parmesan until smooth. Season to taste and set aside.
Roll Out the Pastry: Roll chilled pastry between two sheets of baking parchment into a rectangle about 35 x 25 cm. Peel off the top parchment layer.
Assemble the Galette: Spread the cheese mixture evenly over the pastry, leaving a 3 cm border. Arrange the charred spring onions on top. Brush the exposed border with some beaten egg. Use the parchment underneath to transfer the galette onto a baking sheet and chill for 30 minutes.
Bake the Galette: Preheat oven to 200°C (180°C fan, gas mark 6) and place another baking sheet inside to heat. Brush edges of galette with beaten egg, then slide it on the parchment onto the hot baking sheet. Bake for 30 minutes until the pastry edges start to turn golden.
Add the Courgettes and Finish Baking: Top the galette with the charred courgette strips and bake for an additional 5 minutes, or until pastry is golden brown and crisp.
Serve: Drizzle with olive oil and scatter toasted pine nuts over the galette. Optionally serve with mint sauce for a refreshing accompaniment.

Notes

You can simplify this recipe by using ready-made all-butter puff pastry, rolled out to the same size.
If you prefer, substitute courgettes and spring onions for heritage tomatoes and fresh basil for a different flavor profile.
Char vegetables ahead of time to speed up preparation on the day.
The galette is delicious served warm or at room temperature.
Use vegetarian parmesan alternatives if desired to keep it suitable for vegetarians.

Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: European

Keywords: Galette, courgette galette, goat’s cheese tart, charred vegetables, savory pastry, spring onion, lemon zest, mascarpone, homemade pastry