Zucchini Galette Recipe

Name: Zucchini Galette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: ½ Package Tenderflake Puff Pastry block thawed; ¼ cup white onion thinly sliced; ½ small fennel bulb cut in half and thinly sliced (reserve fronds for garnish); 5 cloves of garlic thinly sliced; 1 tsp. fennel seed; 2 tbsp. olive oil; ¼ tsp. Each, Salt and pepper; 1 each green and yellow zucchini thinly sliced into ¼ inch rounds; Juice and zest of 1 small lemon; 3 tbsp. fresh thyme chopped; ½ cup goat cheese; 1 egg yolkn (for coating); 1 tbsp. milk (for coating); 2 tsp. chili flakes (optional)

Ingredients

½ Package Tenderflake Puff Pastry block thawed
¼ cup white onion thinly sliced
½ small fennel bulb cut in half and thinly sliced (reserve fronds for garnish)
5 cloves of garlic thinly sliced
1 tsp. fennel seed
2 tbsp. olive oil
¼ tsp. Each, Salt and pepper
1 each green and yellow zucchini thinly sliced into ¼ inch rounds
Juice and zest of 1 small lemon
3 tbsp. fresh thyme chopped
½ cup goat cheese
1 egg yolkn (for coating)
1 tbsp. milk (for coating)
2 tsp. chili flakes (optional)

	PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 2 servings

Instructions

Pre-heat oven to 400F (204C).
In a medium bowl, toss together fennel, onion, garlic, 1 tbsp. olive oil and fennel seeds; season with salt and pepper.
Spread vegetables onto a parchment-lined baking sheet and roast for 15 minutes.
Remove from oven and reduce temperature to 375F (190C).
In a medium bowl, toss together sliced zucchini, lemon juice and zest, 2 tbsp. of thyme and roasted vegetables.
On a lightly floured work surface, use a lightly floured rolling pin to roll puff pastry into a 10-x 12- inch rectangle.
Transfer pastry to a parchment-lined baking sheet. (You can re-use previous baking sheet and parchment paper)
Crumble goat cheese onto pastry and pour vegetables over top leaving a 1 1/2-inch border.
Gently fold pastry edges over vegetables, pleating to hold it in place. (a little rustic is fine).
In a small bowl whisk together egg yolk and milk and brush pastry edges.
Sprinkle galette with remaining thyme and bake for 30-35 minutes until pastry is golden brown.
Garnish with reserved fennel fronds and chili flakes.
Slice and serve warm with a drizzle with reserved olive oil.