Individual Zucchini and Tomato Galettes
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I decided to try something new and make some little veggie tarts with the zucchini and first tomatoes from our garden! I am so glad that I did because these individual galettes turned out so good. I cannot even begin to tell you how much I loved them. They were like little mini pizzas without the red sauce but all of the same flavors! The pairing of fresh zucchini and tomatoes with gruyere, mozzarella, and parmesan cheeses is just perfect. I love a little hint of fresh basil, too!
making savory galettes:
Did you know that galettes have been around since Norman times? This the time period of around 1066 to 1154, or the Norman conquest of England. Then, galettes were called gales, or a flat cake. Galettes can reference many different types of open faced pies, and even in the middle ages, it was common for them to have savory fillings as well as sweet.
The galette hales from France and is still a traditional part of French cuisine. The galette itself is a very rustic style of pastry, where the edges are simply folded up over the filling. In the simplest of terms, it’s an open faced pie. I love them for their bucolic vibes! Whenever I think of galettes, my mind instantly goes to the word “farm-to-table” because they’re so often served at such gatherings. You can toss in whatever ingredients are currently in season and they taste incredible wrapped in a cozy blanket of pastry.
the method:
For these galettes, we are using my classic pie crust recipe without the addition of sugar. I felt that this crust deserved to be entirely savory, and I love how it turned out!
The filling is made by simply layering together slices of zucchini and tomato with deliciously gooey cheeses, like gruyere and mozzarella. A touch of parmesan adds in a little sharpness. The zucchini and tomato must be dried out a bit before baking, otherwise you will end up with a soggy tart. Zucchini are mostly made of water and the tomatoes are extremely juicy.
To do this, you must lay out the slices of zucchini and tomato on a wire cooling rack and sprinkle them with salt. This is called “sweating” as the vegetables literally look like they are releasing sweat! After about 30 to 60 minutes, you pat the slices dry and bake them.
The edges of the crust are folded over the vegetables, exposing the center. This is so pretty after the galettes are baked! It can be as rustic as you like. That’s the entire point!
final thoughts:
These tarts were absolutely delicious. I just loved them for a simple supper idea! They would also make a great appetizer, especially if they were made smaller. I think a little 2-inch (5-cm) tart with 1 or 2 slices of zucchini and a tomato would be SO cute for a party.
These taste absolutely amazing with a sprig of fresh basil. I highly recommend adding that in, if you can! If you like, a drizzle of balsamic reduction would also be an excellent addition. I hope that you enjoy these little savory galettes!
xoxo Kayla
My dress is from Son de Flor (affiliate link) and my bustier is from Voraigh.
Individual Zucchini and Tomato Galettes
Ingredients
- 1 1/4 cups (162 g) all-purpose flour
- 1/2 tsp kosher salt
- 1/3 cup (77 g) salted butter, cold and cut into cubes
- 3 to 4 tbsp (60 ml) ice cold water
- 1 small zucchini, sliced thinly
- 6 grape or cherry tomatoes, sliced
- 2 tsp kosher salt, divided
- 1 cup gruyere cheese, shredded
- 1/2 cup mozzarella cheese, shredded or cut into small chunks
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 large egg, for egg wash
- Fresh basil, for garnish
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter with a pastry blender or fork. Blend until the butter is completely coated in the flour mixture and resembles crumbs about the size of a pea.
- Slowly add in the water, 1 tablespoon (15 ml) at a time, until the crust just comes together with your hands. It should still be a bit crumbly. Knead the dough until it is more consistent, being careful not to over handle it and melt the butter. Shape the dough into a round disc and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour or up to 2 days.
- Line a large baking sheet with paper towels. Place the slices of zucchini and tomatoes on a wire cooling rack placed over the baking sheet. Sprinkle them with about 1 teaspoon of the salt on both sides. Let them rest for at least 30 minutes and up to an hour to sweat out most of their water. Pat them dry with a paper towel.
- Preheat the oven to 350° F (177° C). Roll out your crust to about 12 x 12-inch (30 x 30-cm) square. With a 4-inch (10-cm) round cookie cutter or the rim of a small bowl, cut out 4 circles. You will have to gather the crust and re-roll it to make them all.
- In a small bowl, mix together the gruyere, mozzarella, and parmesan cheeses.
- Place the circles of dough on a large baking sheet lined with parchment paper. Sprinkle about half of the mixed cheeses on the crusts, dividing it equally. Then, arrange the slices of zucchini, slices of tomato, and garlic amongst the tarts. Sprinkle the remaining cheeses over the tops of the vegetables.
- Fold the edges of the crust up over the vegetables, leaving the centers exposed. This is meant to look rustic!
- Whisk up the egg in a small dish and brush it all over the edges of the crust with a pastry brush. Sprinkle the remaining 1 teaspoon of salt and the pepper over the galettes.
- Bake the galettes in the preheated oven for about 40 to 45 minutes or until the crust is golden brown and the cheese has lightly browned and is bubbly. Serve the tarts warm.
