Zucchini and Pesto Galette

Makes 1 Galette

This galette screams summer! It’s best to make when your garden is overflowing with basil and zucchini but you can also make it into the fall and winter by using good quality store bought or frozen homemade pesto. It’s also incredibly versatile, so if you don’t have zucchini you can use another vegetable like squash or even tomatoes. It’s perfect served with a light salad or by itself with a glass of chilled white for the perfect summer snack.

2 large zucchinis sliced into very thin rounds

1 1/2 teaspoon kosher salt, divided

1/3 cup mascarpone cheese 

1/3 cup homemade or good quality store bought pesto 

1 teaspoon lemon zest 

1 teaspoon freshly cracked black pepper, divided

1 homemade or good quality store bought pie crust

Olive oil 

Flaked sea salt 

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 

Toss the sliced zucchini with 1 teaspoon kosher salt and place in a strainer. Allow to sit for 20-30 minutes then pat dry with paper towels and set aside. 

In a mixing bowl whisk together the mascarpone cheese, pesto, lemon zest, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon kosher salt. Set aside. 

Roll out the pie crust to a 12 inch circle. (Don’t worry if the edges are a little ragged - it will look more rustic and homemade.) Place the dough onto the prepared baking sheet and spread the mascarpone filling in one layer on the dough leaving a 1” border.  Place the zucchini in concentric circles on the mascarpone filling and sprinkle with the remaining black pepper.  

Fold the edges of the dough up over the zucchini and brush with olive oil then sprinkle the flaked sea salt on the galette. Bake the galette for 40-45 minutes, until the dough is golden brown. Rotate the pan halfway through cooking and periodically check to ensure the bottom isn’t burning.