Cookwith

Name: Mediterranean Zucchini & Feta Galette
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 sheet store-bought puff pastry, thawed; 2 medium zucchini, thinly sliced (about 3 cups); 1/2 tsp kosher salt, plus extra for sprinkling; 2 tbsp olive oil; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1/2 cup crumbled feta cheese; 1/4 cup ricotta cheese; 1 large egg; 1 tbsp fresh dill, chopped; 1 tsp lemon zest; 1/4 tsp black pepper; 1 egg yolk (for egg wash); 1 tsp water; Freshly cracked black pepper, for garnish

Mediterranean Zucchini & Feta Galette

SeededMango3138

This Mediterranean Zucchini & Feta Galette is a celebration of late-summer produce and simple elegance. The combination of tender zucchini, tangy feta, and creamy ricotta nestled in a golden, flaky pastry makes for a meal that's as visually stunning as it is delicious. Layering the zucchini in concentric circles gives a beautiful presentation while salting and patting them dry ensures the galette stays crisp. Fresh dill and lemon zest brighten the flavors, and the rustic pleated edge adds homemade charm. Serve warm or at room temperature for an effortlessly chic dinner or lunch.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place zucchini rounds in a colander, sprinkle with 1/2 tsp salt, and let sit 15 minutes. Pat dry with paper towels to remove excess moisture.
Meanwhile, heat olive oil in a skillet over medium heat. Add red onion and sauté until soft and lightly caramelized, about 6 minutes. Add garlic and cook 1 minute more. Remove from heat.
In a mixing bowl, combine feta, ricotta, egg, dill, lemon zest, and black pepper. Stir in sautéed onions and garlic.
On a lightly floured surface, roll puff pastry into a 12-inch circle. Transfer to prepared baking sheet.
Spread the cheese mixture over the center, leaving a 2-inch border. Arrange zucchini slices in overlapping circles on top. Season with a touch more salt and pepper.
Fold pastry edges up and over the filling, pleating as you go to form a rustic edge, leaving the center exposed.
Beat egg yolk with 1 tsp water and brush exposed pastry edges.
Bake for 28-32 minutes, until pastry is golden brown and crisp. Let cool 10 minutes before slicing.
Finish with extra dill, lemon zest, and a crack of black pepper before serving.