Zucchini Galette

What you need

⅓ cup (80 ml) extra-virgin olive oil 1 leek halved, white and light green parts finely sliced

4 kale leaves, stalks removed, leaves finely chopped

Sea salt and freshly ground black pepper

1 tablespoon oregano leaves, finely chopped

2 garlic cloves, crushed

150 g fresh ricotta

50 g feta, crumbled

Zest of 1 lemon

2 tablespoons lemon juice

4 basil sprigs, leaves picked and chopped

2 large zucchini, finely sliced

375 g frozen puff pastry, thawed

1 egg, whisked



Serves 4

1. Preheat the oven to 190°C. Line a baking tray with baking paper.

2. Heat 2 tablespoons of the olive oil in a large frying pan over medium–high heat and sauté the leek and kale with a good pinch of salt until softened. Add the oregano and garlic and cook for 1 minute. Remove from the heat.

3. In a large bowl, combine the leek mixture with the ricotta, feta, lemon zest, lemon juice and basil, season with salt and pepper and mix well. In a separate bowl, toss the zucchini with the remaining olive oil and a good pinch of salt and pepper.

4. Roll out the pastry to form a 25 x 35 cm rectangle and transfer to the tray. Spread on the ricotta mixture, leaving a 2 cm border on all sides. Starting from the top left corner and overlapping the slices in a diagonal cascading pattern, layer the zucchini over the ricotta mixture. Fold over the pastry edges and brush the exposed pastry with the whisked egg. Bake for 30 minutes until the galette is cooked through and the pastry is golden brown.

About the book

Modern Mediterranean by Dr Catherine  Itsiopoulos & Vivienne Koutsis, published by  Macmillan Australia, RRP $39.99.