Zucchini Galette

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Zucchini Galette

Name: Zucchini Galette
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 Porções
Ingredients: 180 g Wheat flour; 100 g Cold butter cut into cubes; 2 tablespoon Cold water; 2 tablespoon Lemon juice; 1/2 coffee spoon Salt; 1 unit(s) Egg; 2 unit(s) Italian Zucchini; 1/2 cup Grated Parmesan Cheese; 1 unit(s) Minced Garlic; 1 tablespoon Dried or fresh oregano and rosemary; 1/4 cup Olive oil; to taste Pepper and salt

🇧🇷Brazil

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(Português)

90 min(s)

6 servings

Lívia Minuzzi

@liviaminuzzi

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

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.
Mix well until it forms a ball, but do not knead. Wrap in plastic wrap and place in the fridge for 30 minutes.
Meanwhile, cut the zucchinis into very thin slices and place on a paper towel to remove the moisture.
Mix the oil, minced garlic clove, herbs, salt and pepper to taste. Reserve.
Roll out the dough on top of a baking sheet that should already be lined with parchment paper (indispensable to avoid sticking)
Arrange the zucchinis, leaving a border of about 3 cm free as if it were a pizza.
Drizzle with the herb sauce and spread the Parmesan cheese on top.
Now with the help of parchment paper pull the edges up. Brush with the beaten egg.
Bake in a preheated oven at 200 degrees for 30 minutes until golden. Serve it hot.

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Zucchini Galette

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