Courgette, tarragon & thyme galette
- Charlotte Pike
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Serves 8
Easy
Prep: 45 mins
Cook: 50 mins
plus at least 30 mins chilling
A star rating of 5 out of 5.5 ratingsRate
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Rustle up this veggie galette for an easy lunch or supper. The fragrant herbs, golden courgette and silky onions are an irresistible combination
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Ingredients
Nutrition
Units:
MetricUS
For the pastry
-
350g plain flour
plus extra for dusting
-
½ tsp caster sugar
-
250g cold butter
cut into cubes
For the filling
-
4 large red onions
sliced into 2-3mm-thick rounds
-
1 tbsp olive oil
-
1 tsp thyme leaves
plus extra for sprinkling
-
10g tarragon
leaves picked and roughly chopped
-
3 medium courgettes
sliced into 3mm-thick rounds
-
1 egg
beaten
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Nutrition: Per serving
- kcal477
- fat29g
- saturates17g
- carbs44g
- sugars9g
- fibre5g
- protein8g
- salt0.7g
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Method
-
step 1
To make the pastry, sieve the flour into a bowl and stir in a pinch of salt and the sugar. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Using a cutlery knife, stir in just enough cold water to bring the pastry together into a dough (you can use up to 5-6 tbsp). Form the dough into a ball and flatten into a disc. Wrap and chill in the fridge for 30 mins.
-
step 2
For the filling, cook the onions with the oil and thyme leaves in a frying pan over a medium heat for 20 mins until the onions have softened and are translucent but not coloured. Season, remove from the heat and leave to cool.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a lightly floured surface into a large rectangle, around 3mm thick. Transfer the pastry rectangle to a large baking tray, spoon the onion filling into the centre and spread it out evenly, leaving a 5cm border around the edges. Sprinkle over the tarragon, then arrange the courgette slices over the onions in overlapping rows. Season the courgettes and sprinkle with some extra thyme.
-
step 4
Fold the sides of the pastry over so they’re overlapping the edge of the filling, leaving the middle exposed. Gently press the pastry folds down at the corners to secure them, then brush the pastry with the beaten egg. Bake the galette for 40-50 mins until the pastry is golden brown and the courgettes are soft and slightly golden. Leave to cool and firm up for a few minutes before serving. Will keep chilled for up to three days. Leave to cool first.
RECIPE TIPS
CLEVER ADDITIONS
Try sprinkling 100g grated cheddar over the onions before topping with the courgettes. Tomatoes or wilted spinach would also be good additions – spoon them over the onions before adding the courgettes.
PLANT-BASED?
To make it vegan, omit the egg wash and use ready-made pastry. Most of them use vegetable fat rather than butter (check the label).
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