Галета с кабачками

Zucchini galette

A zucchini galette is perfect for a hearty lunch. Since the cheese filling and zucchini are mild in flavor, herbs with a bright aroma and garlic are added to the galette. Any combination of cheeses can be used, complemented by a soft cheese for added tenderness.
5 from 1 vote
Prep Time 1 hour
Time to cool the dough 1 hour
Total Time 2 hours
Course Bakery
Cuisine French
Servings 6 people
Calories 2209 kcal


  • 2 mix bowl
  • 1 teaspoon
  • 1 cooking brush
  • 1 knife
  • 1 chopping board
  • 1 tablespoon
  • 1 grater
  • 1 sieve
  • 1 пресс
  • 1 rolling pin
  • 1 baking sheet
  • 1 baking paper



  • 110 g butter
  • 190 g flour additional for kneading
  • 80 ml water cold
  • ½ tsp salt
  • ½ tsp sugar
  • 1 pc egg yolk for brushing


  • 1 pc zucchini
  • 90 g processed cheese
  • 90 g cheese suluguni
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tsp Provencal herb blend
  • 1 pinch pepper ground
  • 1 pinch salt


  • To prepare the dough, you need to put the butter in the freezer in advance (it will be easier to grate it), and put the water in the refrigerator to cool.
    Necessary ingredients


  • Grate the frozen butter on a coarse grater.
    110 g butter
  • Sift 190 g of flour into a bowl. Add the grated butter and mix the mixture into crumbs with a knife.
    190 g flour
  • Pour 80 ml of cold water into a measuring cup, add salt and sugar, and stir.
    80 ml water, ½ tsp salt, ½ tsp sugar
    Water, salt, sugar
  • Pour the water into the mixture of butter and flour, and stir with a spoon. Then transfer the dough to a floured surface and knead it with your hands. Transfer to a plastic bag and refrigerate for 1 hour.
    Kneading the dough


  • Cut the zucchini into slices about 5 mm thick, transfer to a bowl, sprinkle with salt, and mix. Let it sit for at least 30 minutes.
    1 pc zucchini, 1 pinch salt
    Zucchini, salt
  • Mince the garlic with a press, put it in a bowl, pour 1 tablespoon of olive oil over it, add the mixture of dried Italian herbs, and mix.
    1 clove garlic, 2 tbsp olive oil, 1 tsp Provencal herb blend, 1 pinch pepper
    Garlic, herbs of Provence, olive oil
  • Grate the suluguni cheese on a fine grater, add the processed cheese to it, along with the mixture of garlic, olive oil, and Italian herbs. Mix and let it infuse.
    90 g processed cheese, 90 g cheese
    Suluguni, processed cheese
  • Roll out the dough on the table into a large round sheet. Line the back side of a baking sheet with parchment paper, and transfer the rolled dough onto it. Spread the cheese mixture evenly over the dough, leaving about 4-5 cm free from the edges.
    A circle of dough with a cheese mixture applied
  • Place the zucchini slices in a single layer on top of the cheese mixture.
    Laying out zucchini on a biscuit
  • Fold the edges of the dough inward over the filling, making occasional pinches to form a round galette. Drizzle the zucchini with 1 tablespoon of olive oil.
    Formation of a biscuit
  • Put the yolk of the egg in a bowl, lightly mix it. Brush the edges of the galette with the yolk using a silicone brush. Place the galette in a preheated oven. Bake for 30 minutes at a temperature of 180 ℃ until golden brown.
    1 pc egg
    Egg yolk
  • The zucchini galette is ready. Enjoy your meal!
    Zucchini galette


Calories: 2209kcalCarbohydrates: 153gProtein: 58gFat: 152gSaturated Fat: 91gPolyunsaturated Fat: 7gMonounsaturated Fat: 39gTrans Fat: 5gCholesterol: 420mgSodium: 3391mgPotassium: 447mgFiber: 6gSugar: 3gVitamin A: 4552IUVitamin C: 1mgCalcium: 1660mgIron: 11mg




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