Courgette Galette
YIELD: 1 galette (10 x 14 inch)
Prep: 15 minutes
cook time: 30 minutes
INGREDIENTS
1 sheet puff pastry, thawed
2 tablespoons old-style Dijon mustard
2 teaspoons Herbes de Provence, divided
2 teaspoons minced garlic
Salt and pepper to taste
1 white onion, thinly sliced
1 yellow squash, thinly sliced
1 Italian striped zucchini, thinly sliced
1 tablespoon olive oil
1/4 cup fresh basil leaves, divided
Fresh oregano leaves, for garnish
Edible flowers, for decoration
RECIPE
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry sheet into a large rectangle or circle, approximately 1/4 inch thick. Place the pastry on a parchment-lined baking sheet.
Spread the old-style Dijon mustard evenly over the puff pastry.
Sprinkle 1 teaspoon of Herbes de Provence and the minced garlic over the mustard layer. Season with salt and pepper.
Arrange the sliced white onion, yellow squash, and Italian striped zucchini in an even layer on top of the mustard and garlic.
Drizzle with olive oil, then sprinkle the remaining 1 teaspoon of Herbes de Provence over the vegetables.
Season with additional salt and pepper to taste.
Scatter half of the fresh basil leaves over the vegetables.
Prick the edges of the puff pastry with a fork to help them crisp up during baking.
Bake the galette in the preheated oven for 30 minutes, or until the pastry is golden and crisp, and the vegetables are tender.
Remove the galette from the oven and let it cool slightly. Scatter the remaining fresh basil leaves, oregano leaves, and edible flowers over the top for garnish.
Slice the galette into squares or rectangles and serve warm or at room temperature. It pairs beautifully with a light salad or a glass of chilled white wine.
Enjoy your vibrant and delicious Courgette Galette!
Bon appétit!
