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.
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.
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.
Like this garden-fresh galette?
- Corn-roasted red pepper flatbread with spicy avocado sauce
- Summer shrimp etouffee
- Garden gin and tonic
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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
- 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
- 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!