Zucchini Galette
Serves 4
25 mins prep
25 mins cook
50 mins total
A delicious Zucchini Galette made with Puff Pastry, zucchini, summer squash, goat cheese, and fresh herbs, perfect for a savory dish. This recipe includes composting kitchen waste for eco-friendly cooking.
0 servings
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
1: Wash and cut sides of zucchini and squash and slice them into thin strips; salt and place paper towels over to blot excess moisture out; let it sit for 10 minutes. 2: Compost your kitchen waste in Vego Composter. 3: Mix goat cheese with chopped green onion or garlic, parsley, and black pepper. 4: Season zucchini and squash strips with olive oil, thyme, and black pepper, and mix well. 5: Preheat oven to 400 F. 6: Flour your baking sheet and place puff pastry sheet over it; spread the goat cheese mixture and line up the zucchini and squash strips over it; brush egg wash on the edges and sprinkle flaky sea salt; brush olive oil over zucchini and squash slices. 7: Bake for about 25 minutes or until golden; if any bubbles form, simply pop them. 8: Garnish with extra thyme and enjoy. 9: Once your composter is done, nourish your plants with some Vego Meal!
