Simple, elegant, and as always, delicious!

Zucchini & Feta Galette with Puff Pastry

Watch the Video:

This galette is made with zucchini, feta, cream cheese, and herbs on a flaky puff pastry crust. The whole thing is so easy to put together and creates the most beautiful, fresh herby galette. I mix three kinds of cheese to make the cheese layer because one is creamy, one is sharp, and one is salty. The combination is a perfect cheese layer. The zucchini is so lovely and mild and soaks up all the delicious herby flavors of the dressing. I use earthy Greek oregano, and a little mint will brighten each bite, but you can use your favorite herbs or a combination of herbs. It’s beautiful and delicious, so you’ll impress your family or everyone at a dinner party!

Why this is a hit with everyone

Buttery, flaky pastry

Creamy nutty cheese

Herby, garlicky zucchini

A simple, easy-to-make galette that’s fresh, beautiful and versatile for lunch or a dinner party!

Everything you need

Puff pastry

For the Filling:

Small zucchinis -sliced 1/4-inch thick rounds
Olive oil -try the one in our shop from Crete!
Salt
Garlic clove -grated or minced
Dried crushed oregano -sub mint, thyme, dill, or use your favorite combo
Freshly cracked black pepper
Cream cheese -softened
Grated Parmesan cheese
Feta cheese –block sheep’s milk feta has the best flavor
Egg wash: 1 egg yolk plus 2 tablespoons milk

The puff pastry

I like buying my puff pastry at the restaurant supply store because it comes in a beautiful large sheet. If you already have a box of two sheets, pinch them together and roll them out to about 16 inches in diameter. It doesn’t have to be round or cut to look perfect because the edges will be folded over to create a rustic crust. Use your pan to ensure the crust has been rolled out large enough. You can use a sheet tray if you don’t have a 16-inch round pan. Just roll the puff pastry to fit the shape and size of your tray.

How to make Zucchini and Feta Galette with Puff Pastry

Preheat the oven to 400 °F, 200 °C.
Dust some flour onto a work surface and roll the puff pastry out to 16 inches in diameter. (see video)
Place the pastry onto a baking tray lined with parchment paper.
Pierce it with a fork.
Spread the cream cheese onto the pastry, leaving a 2-inch border.
Top with parmesan.
Crumble the feta cheese on top.
Place the zucchini slices into a large bowl.
Drizzle with olive oil, season with salt, pepper, and oregano, and add the garlic.
Toss together to coat.
Arrange the zucchini slices in circular patterns on top of the cheese. (see video)
Drizzle any leftover herb oil over the tart.
Combine the yolk with the milk and whisk together.
Fold the edges of the puff pastry over the outer zucchini to form a rustic border.
Brush the puff pastry border with the egg wash.
Bake on the center rack for 45-55 minutes.
Allow the pastry to settle at room temperature for 15 minutes.

Serving

Keep an eye on this while it’s in the oven because oven temperatures vary. You’ll want to ensure the crust is golden brown when the filling is done. If you need to put it on the top rack for the last 10 minutes to ensure the crust is golden brown, do what you need to do in your oven. This galette is so versatile that it will go great with anything. Try serving it with a nice salad for lunch or with a brunch spread amongst eggs and your favorite breakfast meat. Because it’s so rustic and beautiful, I would even serve it as an appetizer at a party. Let me know how you serve it! Kali Orexi!

More Galettes