Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon kosher salt (3g)
  • ½ cup (1 stick/113g) unsalted butter, very cold, cut into ½-inch cubes
  • ¼ cup (60ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, thinly sliced (approx 75g)
  • 2 cloves garlic, minced (approx 6g)
  • 2 medium zucchini, thinly sliced (approx 300g)
  • 1 ½ pounds (680g) ripe tomatoes, sliced
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (15g) fresh basil leaves, roughly chopped
  • 1 tablespoon balsamic glaze (optional, for drizzling)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Add zucchini and cook until slightly tender. Season with salt and pepper. Remove from heat and set aside.
  3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
  4. Sprinkle Parmesan cheese over the dough, leaving a 2-inch border. Arrange the zucchini mixture over the cheese, then top with sliced tomatoes. Sprinkle with basil.
  5. Gently fold the edges of the dough over the filling, pleating as needed to create a rustic border.
  6. Whisk together the egg and milk to create an egg wash. Brush the crust with the egg wash.
  7. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Let the galette cool slightly before serving. Drizzle with balsamic glaze (optional).