As these last few weeks of summer continue to fly by, I'm desperately trying to enjoy as much summer produce as possible. Tomatoes, corn, cucumbers --- you name it. I'm eating all of it. This year, I especially have a ton of zucchini on my hands thanks to Matt's parents' garden that seems to produce zucchini at a freakish pace. With a refrigerator drawer full of zucchini, I decided I needed a burrata-zucchini galette in my life ASAP.
I have a thing for galettes. If you've tried my breakfast galette recipe, you probably already know that. I love how galettes are rustic yet elegant all at the same time. You can put in a little extra work and make your own pie crust, which I included a recipe for below, or you can use frozen pie crust dough for those times when life is a bit too frantic. Plus, galettes are endlessly versatile, so you have plenty of room to get creative.
For this galette, we also use fontina, lemon juice and fresh tarragon in addition to the burrata and zucchini. I like my galettes to have a cheesy base before layering other ingredients, and fontina melts so beautifully that it was an easy choice. With its subtle anise-like flavor, tarragon adds a warmth to the galette, and then the lemon juice comes along to brighten up the whole dish. Yes, it's as delicious as it sounds. Cheesy goodness on a flaky pie crust is my kind of meal.
Step-by-Step Instructions
All right, let's get started. Thinly slice the zucchini and lay them on paper towels. Sprinkle with salt and let the zucchini sit for at least 30 minutes. Zucchini is watery, so don't skip this step unless you like soggy crust. The salt helps release excess water. While you wait, you can prep your other ingredients. Or have a glass of wine. No judgment here.
On parchment paper, roll out your pie crust dough until it's about 10 to 12 inches in diameter. Don't worry if it's not a perfect circle. That's the beauty of galettes. We can be imperfect but market it as rustic. So trendy.
Leaving about an inch or two around the edge, sprinkle the pie crust with fontina. Lay the zucchini slices on top of the fontina and sprinkle with pepper. Fold the edge of the crust over and brush with a beaten egg and a little water. Transfer the parchment paper with the galette to a baking sheet and pop it into the oven. Bake until the crust is perfectly golden to your liking. For me, this took about 40 minutes, but all ovens are different. I recommend checking it around the 35-minute mark.
Once the galette is nice and brown, remove from the oven and top with burrata, fresh lemon juice and tarragon. If you'd like, you can also brush the zucchini with melted garlic butter before adding the other toppings. The galette is delicious without the buttery glaze, but it's an option for you butter freaks out there. Let it sit for about five minutes to set and then dig in.
Perfect Pairing
I always love a good hefeweizen with burrata. Hefeweizens don't overwhelm the burrata and have plenty of bubbles to counter the creamy center. Plus, hefeweizens often come with a citrusy kick, which adds a nice brightness and enhances the flavors of this burrata-zucchini galette.
For you wine lovers, sauvignon blanc is a great choice. Sauvignon blanc's lively acidity and bright, crisp flavors are the perfect match for burrata.
I hope you take advantage of all the fresh summer produce and try this burrata-zucchini galette.
Cheers!
Like this garden-fresh galette?
- Corn-roasted red pepper flatbread with spicy avocado sauce
- Summer shrimp etouffee
- Garden gin and tonic
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.
📖 Recipe
Burrata-Zucchini Galette
Ingredients
Herbed Pie Crust
- 12 tablespoons cold butter diced
- ½ cup cold vegetable shortening cut into a few pieces
- 2 ½ cups flour divided
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- ¼ cup ice-cold water
- ¼ cup ice-cold vodka
Burrata-Zucchini Galette
- 1 zucchini
- Salt and pepper to taste
- ¾ cup fontina shredded
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter melted, optional
- 1 garlic clove grated, optional
- 4 ounces burrata torn
- 2-3 tablespoons fresh tarragon chopped
Instructions
- To prepare the crust, place the butter and shortening in the freezer while you prepare the other ingredients. Combine 1 ½ cups flour, salt, sugar and thyme in a food processor. Pulse a couple times to mix.
- Add the butter and shortening and pulse until the flour is coated and clumps form throughout the dough.
- Scrape the side of the bowl and add the other cup of flour. Pulse a few times to incorporate.
- Move the dough to a mixing bowl and pour in the ice-cold water and vodka. Fold in the liquids until the dough cohesively sticks together. Form the dough into two balls and flatten to 4-inch disks. Wrap both disks in plastic wrap and store in the fridge for at least an hour. After the hour, store one pie crust in a freezer bag and store in the freezer for a future savory pastry.
- Heat the oven to 400 degrees. Lay zucchini slices on paper towels and sprinkle with salt. Let sit for at least 30 minutes to allow the excess water to drain.
- On parchment paper, roll out pie crust dough until it's about 10 to 12 inches in diameter. Sprinkle with fontina, leaving about an inch or two on the edge. Top with zucchini slices and sprinkle with pepper. Beat the egg with a tablespoon of water and brush on the edge of the crust.
- Move parchment paper with the galette over to a baking sheet and bake for 35 minutes. Check to see if the crust is golden brown. If needed, continue baking until the crust reaches your desired color.
- When the pie crust is perfectly golden brown, remove from the oven and let set for five minutes. If desired, combine melted butter and grated garlic and brush over the zucchini. Top with torn burrata, lemon juice and tarragon. Enjoy!
Stephanie Simmons says
This looks and sounds absolutely amazing! This looks like the perfect quick fall dinner!
Amanda McGrory-Dixon says
Thank you! It’s fun dish.
April says
Burrata is a great tasting cheese and I bet it is delicious with the zucchini. I love them both! I've never made an herbed galette but I think I want to try it now because your pie crust ingredients sound perfect!
Amanda McGrory-Dixon says
Thank you! I love the little extra something the herbs give the pie crust. Hope you like it!
Jacqueline Debono says
Burrata and fontina are two of my favourite Italian cheeses and I use them both a lot! This galette looks and sounds so delicious. Def want to try it!
Amanda McGrory-Dixon says
Thank you! I hope you do and enjoy it.
Arjhon says
The zucchini caught my attention. We really love zucchini and this recipe is perfect for this season. Definitely will try this and thanks for sharing this awesome recipe.
Amanda McGrory-Dixon says
You’re welcome! I hope you love it.
Stine Mari says
I am drooling over that herbed pie crust, it sounds divine! And that is exactly why I love galettes too - rustic yet elegant.
Amanda McGrory-Dixon says
Pie crust tends to make me a little drooly too. ?
Mirlene says
Love burrata - especially in the summer. Especially when it is paired with cold beer amazing!!! Certain foods are just summer classics.
Amanda McGrory-Dixon says
I could literally eat burrata with a good beer on the side every day of my life and never be sad.
Linda says
What a brilliant idea! Like you, I don't want summer comes to an end this soon and this is how I'm going to celebrate it. With lots of burrata and good wine. Cheers!
Amanda McGrory-Dixon says
If summer has to end, burrata and wine are at least the proper farewell summer deserves. ?
Gloria says
What a great rustic looking dish. Buratta is in a league of it's own...and so delicious. I could make a meal of this....just pour me a glass of wine and I would be a very happy girl.
Amanda McGrory-Dixon says
Right there with you!
Michelle says
Ohhh I love Buratta, it's just so creamy and delicious so I will have to try using it in this recipe, thanks for the inspiration! Great party food for sure!
Amanda McGrory-Dixon says
Isn't it the best? It'd definitely make a fun party food. Hope you enjoy!
Adriana Lopez Martin says
Oh my gosh you got me at burrata I love that cheese and then on a galette this is so lovely and I can imagine the flavors. Must make this galette of yours this fall. Perfect treat and party food too.
Kelly Anthony says
This galette looks so tasty and perfect for a summer day. I love the wine and beer pairing you added as well.
Amanda McGrory-Dixon says
Thank you! We ate this on the patio, and it really was the perfect way to spend a summer evening. 🙂