Summery Tomato Courgette Galette

In this week’s Onperfekt box I received lots of early summer vegetables, and I was immediately drawn to the tomatoes and courgettes to make this beautiful summer galette.You may be tempted to buy ready-made puff-pastry, but my recipe for my cheat’s home-made puff is an absolute game-changer! You simply throw all the ingredients in a food processor, chill the dough and then you’re good to go. Go on, try it!

As for the toppings, I’m brushing the pastry with lots of mustard, then adding a generous load of cheddar before arranging my summery vegetables on top. You can play with other flavours too – why not swap the mustard for pesto or tapenade, use pizza mozzarella and add a few olives before serving? Anything goes!

Onperfekt are fighting food waste by giving wonky veggies and fruits a second chance. To do this, they set up a shop in in Marnach, selling imperfect produce, and they’ve launched a weekly wonky veg box service. Every Friday, the Onperfekt website publishes a list of all the fresh 100% local vegetables they’ve rescued. And you can then order your box until Sunday. You can opt for a subscription of 6 or 12 boxes, and decide when you want to get them (regularly or from time to time). I have partnered up with Onperfekt to create a series of delicious recipes with imperfect vegetables.

 

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Ingredients

For the puff pastry:
250g butter, cold
250g flour
1 ½ tsp salt
150g cream cheese

For the topping:
1 small courgette
3 tomatoes
5 tbsp wholegrain mustard
200g mature cheddar, grated
salt and pepper

Also needed:
Olive oil, for drizzling
1 egg, for brushing
a handful basil leaves

Method

Makes 1 galette of 30 cm – Prep: 30 mins – Resting: 2h – Oven: 40 mins

Cut the butter into cubes and put into a food processor with the remaining ingredients so that a dough ball forms. Wrap in cling film and refrigerate for 2 hours.

After 2 hours, preheat the oven to 220°C top/bottom heat.

Roll out the pastry on a floured surface to a 40cm disk. Lift onto a baking try lined with baking paper. Prick the base a few times with a fork, then brush the mustard all over – leaving a 2cm border around the edges. Distribute the cheddar all over the tart.

Finely slice the courgette and distribute the cougette disks all over the tart. Generously season with salt and pepper and drizzle with a glug of olive oil.

Finely slice the tomatoes and discard the top and bottom ends (you can use them in a salad). Remove some of the tomato liquid by patting the slices between two pieces of kitchen paper. Distribute the tomatoes on the tart and season with salt and pepper.

Fold over the pastry edges, and brush them with the beaten egg.

Bake the galette in the preheated oven for 40 minutes.

Sprinkle fresh basil leaves over the baked galette and serve with a green salad.

This galette can be eaten warm or at room temperature.

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