COURGETTE AND TOMATO GALETTE
Local courgettes and tomatoes are finally here, and this simple galette is a delicious way to celebrate them. The yoghurt-based pastry bakes beautifully crisp and flaky, while the tangy yoghurt filling complements the layers of juicy vegetables.
Serve warm with a crisp green salad for a light lunch or easy dinner.
Prep time: 20 minutes
Cooking time: 30–35 minutes
Skill level: Easy
Serves: 4
Ingredients
Pastry
180 g plain flour
½ tsp salt
115g cold unsalted butter, diced
60g Greek yoghurt
2 Tbsp ice-cold water (plus extra if needed)
Filling
½ cup (120 g) Greek yoghurt
1 clove garlic, crushed
1 tsp Dijon mustard
Pinch of salt and freshly ground black pepper
2 courgettes (about 300 g), cut into 3 mm rounds
2–3 medium tomatoes, cut into 3 mm rounds
1 tsp dried oregano
1 Tbsp extra virgin olive oil
Freshly grated parmesan, to finish
Method
Make the pastry: Combine the flour and salt in a bowl. Add the butter and rub lightly with your fingertips until the mixture resembles coarse crumbs with some small butter pieces remaining.
Stir in the Greek yoghurt, then add cold water a tablespoon at a time until the dough just comes together. Form into a disc, wrap and chill for at least 30 minutes.
Prepare the filling: Mix the Greek yoghurt, garlic, Dijon mustard, salt, and pepper in a small bowl and set aside.
Roll the pastry: On a lightly floured surface, sprinkle over the oregano and roll the pastry out to a 32–34 cm circle.
Assemble the galette: Spoon the yoghurt mixture into the centre, spreading to roughly a 20 cm circle.
Arrange courgette and tomato slices in overlapping layers. Three courgette rounds followed by a tomato slice, continuing until the yoghurt is covered. Season with salt and pepper and a sprinkling of oregano.
Fold the edges of the pastry over to create a rustic free-form tart. Drizzle with olive oil and brush the exposed pastry edges with a little more oil.
Bake on the lower rack of a 200 °C oven for 30–35 minutes, until the pastry is golden and crisp.
Remove from the oven, grate over parmesan, and serve warm with a crisp green salad.
