By Shicocooks

Courgette Pesto Galette

Ingredients

6 servings

For the Rough Puff Pastry:

225gplain flour

200gunsalted butter

cold and diced

5gsalt

130mlwater

ice-cold

For the Filling:

1zucchini

thinly sliced

2 Tbsppesto

125ggoat cheese

cherry tomatoes

halved

2eggs

50mlmilk

Salt

pepper

to taste

1 Tbspfresh thyme leaves

For the Egg Wash:

1egg yolk

1 Tbspmilk

For Garnish:

sesame seeds

Instructions

1. Prepare the Dough:

Step 1

• In the bowl of an electric mixer, combine the flour and salt. Add the diced butter and, using a dough hook, mix until all the butter cubes are evenly coated with flour.

Step 2

• Slowly add the ice-cold water while continuing to mix

Step 3

Until a shaggy mass forms.

2. Chill the Dough:

Step 4

• Transfer the dough onto parchment paper and flatten it into a rough square shape. Cover and let it chill in the fridge for about 20 minutes.

3. Roll Out the Dough:

Step 5

• Place the chilled dough on a lightly floured work surface and roll it into a rectangle shape, approximately 1cm thick.

4. Perform the Four-Fold Lamination:

Step 6

• Take one end of the rectangle and fold it over so it covers two-thirds of the dough.

Step 7

Fold the opposite end over so the edges meet without overlapping.

Step 8

Finally, fold the dough in half.

Step 9

• Turn the dough 90 degrees and roll it out to the same dimensions.

5. Perform the Three-Fold Lamination:

Step 10

• Divide the sheet of pastry visually into thirds. Fold one outer third over the middle third.

Step 11

Then fold the remaining third over the folded dough.

6. Chill the Dough Again:

Step 12

• Cover the dough and chill it for 30-45 minutes. Repeat this process for a total of 2 four-folds and 2 three-folds, refrigerating and turning the dough 90 degrees each time before rolling.

7. Final Chill:

Step 13

• After completing the final fold, wrap the dough in plastic wrap and allow it to firm in the refrigerator for at least 1 hour. The dough can be held refrigerated or frozen until ready to use.

8. Preheat the Oven:

9. Prepare the Courgettes:

Step 15

• Using a vegetable peeler or a sharp knife, slice the courgettes into thin rounds. Pat them dry.

Step 16

• On your work surface, arrange 7 courgette circles in a line, overlapping them slightly.

Step 17

Roll them tightly into a cylinder, then cut in half

Step 18

to create 2 courgette roses. Set aside.

10. Prepare the Puff Pastry:

Step 19

• Roll out the puff pastry into a rough round shape on parchment paper. Transfer to the baking sheet.

11. Assemble the Galette:

Step 20

• Spread the pesto over the puff pastry, leaving about 2 inches from the edges free.

Step 21

• Arrange the goat cheese, halved tomatoes, and courgette roses on top of the pesto-covered pastry.

Step 22

• Fold the edges of the pastry over the filling.

Step 23

• Brush the folded edges with egg yolk and sprinkle with sesame seeds.

12. Prepare the Egg Mixture:

Step 24

• In a bowl, whisk together eggs, milk, salt, pepper, and thyme leaves until combined. Pour this mixture into the center of the galette.

13. Bake the Galette:

Step 25

• Bake in the preheated oven for 30-35 minutes, or until golden brown and set.

14. Serve and Enjoy:

Step 26

• Allow the galette to cool slightly before serving. Enjoy your delicious courgette pesto galette!