Our youngest son’s birthday in mid July was the occasion for a family dinner a couple of weeks ago. This Zucchini dish was part of a wonderful meal, and it turned out pretty enough to be a table centerpiece! I used a prepared pie crust instead of making the pastry, so it was very simple to put together, and fun for my granddaughters to help assemble. The combination of goat cheese, lemon zest, and freshly picked lemon thyme was delicious.
Zucchini Galette with Lemon Thyme and Goat Cheese
1 pepared refrigerated pie crust (not frozen)
5 Medium zucchini squash, ends trimmed, and sliced very thin
2 Tablespoons olive oil
8 ounces goat cheese, softened
1 teaspoon chopped fresh lemon thyme
1 teaspoon lemon zest
sea salt and freshly ground pepper
1 ten inch tart pan
Set the pie crust out on counter for 15 minutes, or per package instructions. Preheat oven to 400 degrees.
Put zucchini rounds into a colander and sprinkle with 2 teaspoon sea salt. Set the colander over a bowl and toss the zucchini before allowing to drain for about 30 minutes. Then squeeze the zucchini gently to remove more liquid. Put into a bowl and toss with 1 Tablespoon of the olive oil and a few grinds of black pepper. In a smaller bowl, mix softened goat cheese with lemon thyme and grated lemon zest. Add 1/2 teaspoon salt and pepper to taste.
While the zucchini is draining, place pie crust round on floured cloth and roll out to slightly larger, then place in tart pan.
When you are ready to assemble the galette, spread the goat cheese mixture over the pie crust to about 1/2 inch from the edge of crust. Starting in the center, arrange zucchini rounds in snug, overlapping concentric circles all the way to the edge of the crust. Drizzle with remaining Tablespoon of olive oil. Bake for about 45 minutes, or until golden brown.