Zucchini Blossom Galette

Leeks, browned zucchini and cream cheese fill a pastry topped with delicate blossoms.

Cooking time ≈ 1 h 30 min

Estimated nutrition · Per serving
≈ 400 kcal · Protein 5 g · Carbs 33 g · Fat 28 g

Ingredients

• For the pastry
• 2 cups all-purpose flour
• 1 cup unsalted butter, very cold
• 2 tbsp sugar
• 1 pinch salt
• ⅓ cup ice-cold water
• For the filling
• 2 medium zucchini, about 450–500 g
• 2 large leeks, white and light-green parts
• 1 tbsp butter
• 1 tbsp olive oil
• 1½–2 tbsp Philadelphia cream cheese
• ½ tsp Dijon mustard
• ½ tsp fresh thyme
• salt
• freshly ground black pepper
• For the zucchini blossoms
• 6–8 zucchini blossoms
• 1 tsp olive oil
• For the crust
• 1 egg, beaten or 1–2 tbsp milk

Method

1. Rub cold butter into flour, sugar and salt, retaining small butter pieces. Add ice water just until the dough holds; wrap and chill 30 minutes.
2. Soften sliced leeks with butter, oil, thyme and salt for 10–12 minutes. Add 2 tbsp water, cover 3–4 minutes, then uncover and evaporate excess liquid. Stir in Dijon and pepper.
3. Brown diced zucchini in olive oil for 5–7 minutes with seasoning. Cool briefly, then fold in cream cheese and the leek mixture.
4. Roll pastry 4–5 mm thick between parchment sheets. Spread filling with a 5 cm border, fold the edge and brush with egg or milk.
5. Bake at 200°C / 400°F for 25–30 minutes. Remove blossom stamens, dry the blossoms and lightly oil them. Arrange on the galette and bake another 3–5 minutes; lower to 180°C / 350°F if the pastry is already deeply golden.