Zucchini & Mushroom Galette

Serves 4

Pie Crust


  • 1 cup all-purpose flour
  • 1 stick of butter
  • 1/4 teaspoon salt
  • 2 tablespoons ice cold water

  1. Cut the butter into small 1 cm x 1 cm cubes. They should each be about the size of a pea.
  2. In a mixing bowl, mix the flour and salt together. Dump the butter cubes in and flatten out each cube using your fingers making sure that each piece is coated with flour.
  3. Add the ice cold water and mix with a wooden spoon. Round up the dough into a ball and wrap in plastic wrap.
  4. Flatten out the crust a little and let sit in the fridge for 1 hour.



  • 1 zucchini, sliced
  • handful of sliced cremini mushrooms
  • 1/3 cup shredded parmesan
  • 1/4 cup crumbled goat cheese
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 egg, beaten with a fork

  1. Sauté the zucchini and mushroom with butter to give it a slight browning. Heat the oven to 425 degrees F.
  2. Once the pie crust is chilled, roll out the dough using flour to prevent sticking. I usually aim to roll it out into a 12" diameter circle. Transfer the crust to a parchment paper lined baking sheet.
  3. Layer the zucchini and mushroom, parmesan, goat cheese, and minced garlic onto the crust making sure to leave a 1" border. Salt the toppings and start folding the dough over, pleating to hold it in. Brush the beaten egg onto the folded over dough with a pastry brush. Bake for 30 minutes.