1 batch Laura Cole’s Pastry (see below) 2-3 medium zucchini 2 tsp kosher salt ¼ cup fresh thyme leaves 1 tbsp olive oil 8 tbsp feta, crumbled 1 egg, whisked
Servings: 16galettes
Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
1batch Laura Cole’s Pastrysee below
2-3medium zucchini
2tspkosher salt
¼cupfresh thyme leaves
1tbspolive oil
8tbspfetacrumbled
1eggwhisked
Instructions
Prepare pastry according to directions (Laura Cole’s Short Crust Pastry). Split into two equal disk and refrigerate while preparing the zucchini filling.
For the Filling
Slice and cut in half the larger pieces of zucchini. Toss with salt and place in colander over a plate or in the sink to drain for an hour.
Preheat oven to 450 degrees.
Blot the zucchini dry with paper towels and spread on a roasting sheet. Dribble with olive oil and sprinkle with thyme leaves. Stir everything together making sure to coat each piece. Roast for 10-12 minutes until the zucchini is just starting to brown, remove from oven to cool.
To assemble the galettes
Line a baking sheet with parchment paper.
Cut each disk of pastry into eight pieces.
Working with one piece at a time, roll lightly into a small ball. Flatten the ball slightly with you hand and top with 1 tsp fresh thyme. Roll the pastry out into a 6-7” circle. It doesn’t have to be perfect.
Top the pastry with 4-5 slices of zucchini and 1 tablespoon of crumbled feta. Fold up the edges of the pastry, pleating as you go to make it flat.
Repeat until all of your galettes are assembled.
Brush each galette with egg wash and bake on the prepared sheet for 20 minutes until the pastry is well browned and the bottoms are cooked.