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Zucchini Galette

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Zucchini Galette


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Tempo de preparo

90 min(s)


6 servings

Lívia Minuzzi

  • Ingredients
  • Recipe
  • Wheat flour180 g
  • Cold butter cut into cubes100 g
  • Cold water2 tablespoon
  • Lemon juice2 tablespoon
  • Salt1/2 coffee spoon
  • Egg1 unit(s)
  • Italian Zucchini2 unit(s)
  • Grated Parmesan Cheese1/2 cup
  • Minced Garlic1 unit(s)
  • Dried or fresh oregano and rosemary1 tablespoon
  • Olive oil1/4 cup
  • Pepper and salt to taste
  1. Place the flour and butter in a bowl and mix with your fingers until crumbs form. Add the ice water, lemon juice and half a spoon of salt.
  2. Mix well until it forms a ball, but do not knead. Wrap in plastic wrap and place in the fridge for 30 minutes.
  3. Meanwhile, cut the zucchinis into very thin slices and place on a paper towel to remove the moisture.
  4. Mix the oil, minced garlic clove, herbs, salt and pepper to taste. Reserve.
  5. Roll out the dough on top of a baking sheet that should already be lined with parchment paper (indispensable to avoid sticking)
  6. Arrange the zucchinis, leaving a border of about 3 cm free as if it were a pizza.
  7. Drizzle with the herb sauce and spread the Parmesan cheese on top.
  8. Now with the help of parchment paper pull the edges up. Brush with the beaten egg.
  9. Bake in a preheated oven at 200 degrees for 30 minutes until golden. Serve it hot.

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