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Zucchini Galette


½ Package Tenderflake Puff Pastry block thawed

¼ cup white onion thinly sliced

½ small fennel bulb cut in half and thinly sliced (reserve fronds for garnish)

5 cloves of garlic thinly sliced

1 tsp. fennel seed

2 tbsp. olive oil

¼ tsp. Each, Salt and pepper

1 each green and yellow zucchini thinly sliced into ¼ inch rounds

Juice and zest of 1 small lemon

3 tbsp. fresh thyme chopped

½ cup goat cheese

1 egg yolkn (for coating)

1 tbsp. milk (for coating)

2 tsp. chili flakes (optional)



  1. Pre-heat oven to 400F (204C).
  2. In a medium bowl, toss together fennel, onion, garlic, 1 tbsp. olive oil and fennel seeds; season with salt and pepper. Spread vegetables onto a parchment-lined baking sheet and roast for 15 minutes. Remove from oven and reduce temperature to 375F (190C).
  3. In a medium bowl, toss together sliced zucchini, lemon juice and zest, 2 tbsp. of thyme and roasted vegetables.
  4. On a lightly floured work surface, use a lightly floured rolling pin to roll puff pastry into a 10-x 12- inch rectangle. Transfer pastry to a parchment-lined baking sheet. (You can re-use previous baking sheet and parchment paper)
  5. Crumble goat cheese onto pastry and pour vegetables over top leaving a 1 1/2-inch border. Gently fold pastry edges over vegetables, pleating to hold it in place. (a little rustic is fine).
  6. In a small bowl whisk together egg yolk and milk and brush pastry edges.
  7. Sprinkle galette with remaining thyme and bake for 30-35 minutes until pastry is golden brown. Garnish with reserved fennel fronds and chili flakes. Slice and serve warm with a drizzle with reserved olive oil.
Prep Time: 
20 minutes
Cook Time: 
35 minutes
Total Time: 
55 minutes

Zucchini Galette

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato