Charred Courgette, Lemon and Goat Cheese Galette

• unsalted butter↗110g g
• wheat flour↗100g g
• rye flour↗100g g
• lemon thyme↗1 tbsp tbsp

  or regular thyme, finely chopped

• sea salt↗½ tsp fine tsp

  fine

• egg↗1

  lightly beaten

• green onion↗2 bunches of bunches

  keep whole, trim roots

• courgettes↗2

  cut into strips about 5 mm thick

• mascarpone↗5 tbsp tbsp
• soft goat cheese↗150g g
• small lemon1

  zest

• parmesan↗50g g

  or vegetarian alternative, finely grated

• pine nuts↗

  toasted, with a drizzle of olive oil, for serving

Step-by-step instructions

1. 1

   The evening before making the galette, wrap the butter in foil and place it in the freezer. When ready to make the dough, put wheat flour, rye flour, lemon thyme and sea salt into a large bowl. Remove the butter from the freezer, wrap one end with foil and use it to hold the butter while roughly rubbing it into the flour. Unwrap the remaining piece of butter and grate it in as well. Roughly mix everything, then add 5‑6 tbsp cold water and quickly combine with a pastry cutter, after which hand‑knead briefly into a dough. Wrap and chill in the refrigerator for at least 1 hour. It can be stored in the fridge for up to two days.

2. 2

   For the filling, heat a grill pan or non‑stick skillet over high heat until very hot, then sauté the green onions in two batches for 1‑2 minutes per side until dark, charred strips appear. Transfer to a plate, then repeat with the courgette strips. This can be done ahead of time and the cooked vegetables stored in an airtight container overnight.

3. 3

   Mix the mascarpone and soft goat cheese with lemon zest and parmesan in a bowl until smooth. Season to taste and set aside.

4. 4

   Roll the dough between two sheets of parchment paper into a rectangle about 35 × 25 cm. Remove the top sheet of paper and spread the cheese mixture over the dough, leaving a 3 cm border. Top with the green onions and brush the edge with a little beaten egg. Use the bottom parchment sheet to transfer the galette onto a baking tray. Chill for 30 minutes.

5. 5

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and place another tray inside to heat. Brush the edges with a little more beaten egg, then transfer the galette, still on the paper, onto the hot tray. Bake for 30 minutes, then add the courgette and bake another 5 minutes, or until the dough is golden‑brown and crisp at the edges. Serve with a drizzle of olive oil and sprinkle with toasted pine nuts if desired. It pairs well with a mint sauce.