Courgette, ricotta and basil galette

  • Main
  • medium
  • 2
  • 1 hour 30 minutes

PT1H30M

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Ingredients

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Pastry

  • 350g of plain flour
  • 1 tsp salt
  • 100g of unsalted butter, chilled and cubed
  • 1 egg
  • 80ml of ice cold water

Slow-cooked courgette sauce

Topping

1

Begin by making the pastry. Place the flour, salt and butter into a food processor and pulse until combined but not sandy – you still want shards of cold butter running through the dough

  • 350g of plain flour
  • 1 tsp salt
  • 100g of unsalted butter, chilled and cubed
2

Add the egg and mix, followed by the water. The dough should be slightly sticky but you might not need all of the water so add it in bit by bit. Gather into a ball, wrap in clingfilm and leave to rest in the fridge whilst you prepare the filling

  • 1 egg
  • 80ml of ice cold water, (you may not need it all)
3

To make the sauce, roughly chop up the 3 courgettes and place them in a saucepan. Place over a medium heat with a little olive oil and cook, stirring frequently, until they soften into an almost mushy texture

4

Preheat an oven to 160°C/ gas mark 3. Scatter the pine nuts onto a tray and roast for 10 minutes until golden brown, stirring halfway through to get an even colouring

5

Once toasted, transfer to a food processor with a good glug of olive oil and blitz until smooth. Then add your cooked courgettes along with the rest of the ingredients. Season to taste with salt and lemon juice and leave to cool

6

Once the dough has rested for at least 30 minutes, divide it in half. Roll 1 half out on a lightly floured surface. into a rough circle, about 5mm thick and 15cm in diameter. Carefully transfer to a baking tray lined with greaseproof paper. Repeat with the remaining dough to create a second circle of pastry

7

Slice the remaining courgette into 5mm-thick rounds, sprinkle with a pinch of salt and a squeeze of lemon juice and leave to marinate for 10 minutes. Meanwhile, preheat the oven to 165°C/gas mark 3

8

Spoon the cooled courgette sauce in the middle of both circles of pastry and spread over evenly, leaving a 3cm border around the edge of each circle. Arrange the sliced courgette in a neat pattern on top, then sprinkle with the pine nuts

9

Fold over the border of pastry around the edge so that it is overlapping back over the courgette slices

10

Drizzle the filling with some extra virgin olive oil and season with salt and pepper, then bake for 25–30 minutes or until the pastry has cooked through and is golden brown

11

Finish with a final squeeze of lemon juice before plating up alongside a side salad of your choice

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