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Zucchini Galette
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Lívia Minuzzi
@liviaminuzzi- Ingredients
- Recipe
- Wheat flour180 g
- Cold butter cut into cubes100 g
- Cold water2 tablespoon
- Lemon juice2 tablespoon
- Salt1/2 coffee spoon
- Egg1 unit(s)
- Italian Zucchini2 unit(s)
- Grated Parmesan Cheese1/2 cup
- Minced Garlic1 unit(s)
- Dried or fresh oregano and rosemary1 tablespoon
- Olive oil1/4 cup
- Pepper and salt to taste
- Place the flour and butter in a bowl and mix with your fingers until crumbs form. Add the ice water, lemon juice and half a spoon of salt.
- Mix well until it forms a ball, but do not knead. Wrap in plastic wrap and place in the fridge for 30 minutes.
- Meanwhile, cut the zucchinis into very thin slices and place on a paper towel to remove the moisture.
- Mix the oil, minced garlic clove, herbs, salt and pepper to taste. Reserve.
- Roll out the dough on top of a baking sheet that should already be lined with parchment paper (indispensable to avoid sticking)
- Arrange the zucchinis, leaving a border of about 3 cm free as if it were a pizza.
- Drizzle with the herb sauce and spread the Parmesan cheese on top.
- Now with the help of parchment paper pull the edges up. Brush with the beaten egg.
- Bake in a preheated oven at 200 degrees for 30 minutes until golden. Serve it hot.
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