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Crispy Savory Zucchini Feta Galette Recipe Easy Homemade Lemon Thyme Crust

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A simple, comforting galette featuring a flaky lemon thyme crust filled with tender zucchini and creamy feta, perfect for spring and summer meals.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 8 tbsp (115g) unsalted butter, cold and cubed
  • 1 tbsp fresh thyme leaves, finely chopped
  • Zest of 1 medium lemon
  • 3–4 tbsp (45–60 ml) cold water
  • 1/2 tsp salt
  • 2 large medium zucchini (about 14 oz or 400g), thinly sliced
  • 3/4 cup (120g) feta cheese, crumbled
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 large egg, beaten
  • 2 tbsp (30 ml) olive oil
  • Freshly ground black pepper, to taste
  • Pinch of salt
  • Optional garnishes: fresh lemon thyme sprigs, drizzle of extra virgin olive oil

Instructions

  1. Make the crust dough: In a large bowl, combine sifted flour and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse breadcrumbs with pea-sized lumps. Stir in chopped thyme and lemon zest. Gradually add cold water, one tablespoon at a time, mixing gently until dough holds together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add minced shallot and garlic, cooking gently for about 2 minutes until softened and fragrant. Add sliced zucchini and cook for 4-5 minutes until just tender and some moisture evaporates. Remove from heat and let cool slightly.
  3. Combine filling ingredients: In a bowl, mix sautéed zucchini with crumbled feta and beaten egg. Season lightly with black pepper and a pinch of salt. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spoon zucchini and feta filling onto center of dough, leaving a 2-inch (5 cm) border. Fold edges over filling, pleating gently to create rustic edge. Brush exposed dough with olive oil or beaten egg.
  6. Bake: Preheat oven to 400°F (200°C). Bake galette for 30-35 minutes until crust is crisp and golden and filling bubbles. Tent with foil after 20 minutes if edges brown too quickly.
  7. Cool and serve: Let galette cool for 10 minutes on wire rack before slicing. Garnish with lemon thyme sprigs and drizzle olive oil if desired.

Notes

Keep butter cold for flaky crust. Salt and drain zucchini before cooking to reduce moisture and prevent sogginess. Chill dough at least 30 minutes. Rotate baking sheet halfway through baking for even browning. Use egg wash for a shiny crust. For gluten-free, substitute flour with gluten-free blend. For vegan, use vegan butter, flax egg, and vegan cheese.

Nutrition

Keywords: zucchini galette, savory galette, feta galette, lemon thyme crust, spring recipe, summer recipe, easy galette, vegetarian galette

Find it online: https://breezybake.com/crispy-savory-zucchini-feta-galette-recipe-easy-homemade-lemon-thyme-crust/