Zucchini Galette with Burrata and Hazelnuts

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Quiches and Pizzas
Diet: Vegetarian

This beautiful zucchini galette is prepared with honey zucchini ribbons, toasted hazelnuts, and some burrata cheese bursting with refreshing flavors.

Ingredients

Scale

For the crust:

2 cups (240g) all-purpose flour
1 pinch of salt
1 cup (2 sticks, 240g) cold unsalted butter, diced
¼ to ⅓ cup (60–80 ml) ice cold water, approx.*
1 egg, beaten (for brushing)

For the filling:

3–4 medium zucchini (approx. 1.8 lbs or 800g)
2 Tablespoons olive oil
1 pinch coarse salt
2 small cloves garlic, minced
Freshly ground black pepper
⅓ cup (30g) parmesan cheese, grated
2 Tablespoons honey
⅓ cup (50g) hazelnuts, toasted and roughly chopped**
1 medium ball of burrata cheese, torn
Basil leaves and/or edible flowers, to serve

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Instructions

For the crust. In a medium bowl, combine flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap it in cling film and refrigerate for at least 30 minutes.
Cut the extremities of the zucchini and slice the zucchini into long and thin ribbons, using a potato peeler. Transfer to a large mixing bowl, add coarse salt and gently mix by hand. Let sit for 5 minutes, then add 2 Tablespoons olive oil, the minced garlic, season with freshly ground pepper, and mix again by hand.
On a lightly floured surface, roll the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to a prepared baking sheet.
For assembling, spread the grated parmesan cheese over the dough, leaving a 2-3 inch (about 5-7 cm) border all around. Top with the zucchini ribbons, and gently fold the edge of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
Brush the edges with the beaten eggs, sprinkle some additional grated parmesan cheese over the edge if desired, and bake at 375°F (190°C) for about 40 minutes, or until the crust is golden and the zucchini cooked through but not burned (you may need to tent with a piece of foil if it happens).
Remove the galette from the oven, and generously drizzle some honey all over. Let cool slightly for about 5-10 minutes, then sprinkle the hazelnuts over, and torn a ball of burrata cheese on top of the galette. Adjust seasoning to your liking, add fresh basil leaves and/or edible flowers, slice, and enjoy!

Notes

* All-purpose flours can have a different density from one brand to another, hence you might need more or less water depending on which one you use. Remember that your dough must form a firm ball without being too sticky.

** To toast the hazelnuts, add them to a very hot large pan placed over high heat with no fat, and keep shaking the pan until hazelnuts are slightly colored and fragrant. Transfer to a chopping board, let cool slightly, then chop roughly with a knife. Easy!