Zucchini, Cheese, and Arugula Galette

Zucchini, Cheese, and Arugula Galette

A wonderful vegetarian dish. Try this simple recipe for a healthy meal – galette.


For the dough

  • Spelt flour or wheat flour (whole grain or white) – 150 g
  • Sea salt – 1/3 teaspoon
  • Cold butter – 100 g
  • Half an egg or a little cold water

For the filling

  • Small zucchini – 1
  • Goat cheese (sliced) or yellow cheese (e.g., mozzarella) – 100 g
  • Thyme sprigs – 3
  • Honey – 1 teaspoon
  • Melted butter – 2 tablespoons

To serve

  • Arugula
  • Chili pepper or crushed red pepper or green basil pesto


To prepare the dough, sift the flour onto a work surface, add the salt, and cut the cold butter into small cubes. Chop the butter into the flour with a knife until it forms a fine crumb (you can also use a stand mixer with the paddle attachment or rub the butter into the flour with your fingers in a bowl). Add half an egg or a small amount of cold water and mix until the dough comes together. Flatten it into a disc, wrap in plastic wrap, and refrigerate for 1 hour.

For the filling, preheat the oven to 190°C (375°F). Slice the zucchini and cheese. Remove the chilled dough from the refrigerator and place it on a floured sheet of parchment paper. Roll it out into a circle about 35 cm in diameter, adding more flour as needed to prevent sticking.

Transfer the parchment paper with the dough onto a baking sheet. Arrange the zucchini slices in an overlapping pattern in the center of the dough, leaving about 2 cm of dough around the edges. Place pieces of cheese between the zucchini, season with salt, pepper, and thyme leaves. Brush with a mixture of melted butter and honey.

Fold the edges of the dough over the filling (easiest to do using a spatula to lift the dough from underneath) and bake in the preheated oven for about 35 minutes, until the crust is golden brown. After baking, sprinkle with chili flakes or crushed red pepper or drizzle with green basil pesto. Top with arugula and cut into servings.

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