Galettes are a simple, delicious and presentation beautiful choice for veggies and fruits. Most people create sweet galettes using peaches, apples and berries for galettes, but the savory galette is just as good! For me, this summer season has been the season of galettes and I thought closing out the season with a savory galette was the way to go! But – this recipe works with all kinds of other savory ingredients that are available all year long – mushrooms, squash varieties, onions and herbs…even root veggies sliced thin like radish, turnips and carrots. Play with your food – remember it’s all about having fun during the process and creating something that looks and tastes beautifully delicious!

Savory Zucchini Galette w/ Ginger-Scallion Sauce

Prep Time:  20-30 Minutes

Cook Time:  25-30 Minutes

Yields: 4 Servings

Ingredients (bold ingredients found in your Fresh Box or at Jacksonville Fresh Market/Shop this week): 

Galette Ingredients

  • 1 Large or 2 Medium Zucchini Squash (sliced thin – I used a mandolin on the #1 thinnest setting)
  • 1 Medium-Large Yellow Onion (medium dice)
  • 2-3 Roma Tomatoes (sliced medium thin circles)
  • 6 Cloves of Garlic (minced)
  • ½ TBSP Salt
  • ½ TBSP Black Pepper
  • 1 TSP Garlic Powder
  • ½ CUP Sour Cream
  • 2 Pie Crusts (you can make your own, but I chose to go the easy route and bought premade) 
  • 2 OZ Goat Cheese (1 OZ crumbled / 1 OZ set out to room temp to blend for galette base)
  • 1 TBSP Olive OIl
  • 6 Sprigs of Thyme (pulled and chopped)
  • ½ Lemon Juice

Ginger-Scallion Sauce Ingredients: 

  • 6-8 Scallions (thin chop)
  • 2 TBSP Ginger Root (grated)
  • 2 TSP Salt
  • 1 TBSP Granulated Sugar
  • 3 TBSP Rice Wine Vinegar
  • 6 TBSP Vegetable Oil 

The order of things: 

  • Make Ginger-Scallion Sauce
  • Set your pie crust out to thaw so it’s pliable – if you choose to make your own, do that step first so it’s ready to go before you start the rest
  • Preheat oven to 400 degrees
  • Prep other veggies – wash/rinse, dry, cut
  • Create galette base
  • Assemble galette
  • Bake, cool, cut and serve! 

What you’ll need: 

  • Mandolin
  • Box Grater
  • Chef’s Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • 1 Medium-Large Saute Pan
  • Small-Medium Mixing Bowl
  • 1 Baking Sheet Pan
  • Parchment Paper

Instructions for Ginger-Scallion Sauce:  

  1. In a mixing bowl, combine grated ginger, chopped scallions, rice wine vinegar, vegetable oil, salt and sugar. 
  2. Mix well so all ingredients are incorporated. 
  3. Cover the bowl and put into the refrigerator – leave to meld together while you prepare the rest of the ingredients. 
  4. Once you’ve let the sauce sit, you can divide it up into small 8 OZ jars (with tops) so you can store the remaining and use it in other recipes during the next couple weeks. (see my notes below about this amazing sauce!)

Instructions for Sauteed Onions:                                                                                                                            

  1. Heat saute pan to medium-high heat. Add 1 TBSP of olive oil. 
  2. Add diced onions and minced garlic, salt and pepper.
  3. Stir occasionally until the onions start to turn translucent.
  4. Pull off the heat and set aside until ready to assemble the galette.

Instructions for Galette Base Sauce:   

  1. Combine sour cream, room temperature goat cheese, lemon juice, garlic powder, salt and pepper in a bowl. I use a fork to mix this so it helps break up, or smash the goat cheese into the mixture.

Instructions for Galettes:                                                                                                                      

  1. On your parchment lined baking sheet pan, lay out your first pie crust for assembly. 
  2. Spread half of the base sauce of the galette from the middle out, leaving about an inch of pie crust uncovered. 
  3. Arrange your zucchini in whatever design you prefer to fill the middle of the pie crust – I usually end up creating a spiral.
  4. Sprinkle half of the chopped thyme over the top of the zucchini.
  5. Evenly spread your sauteed onions over the top of the thyme. 
  6. Crumble ½ OZ of goat cheese over the top of the onions.
  7. Fold the edges of the pie crust just over the outside perimeter of the vegetables – it should overlap onto the top of the veggies. 
  8. Repeat above steps 1-7 for the tomato galette. 
  9. Put galettes into the preheated 400 degree oven. 
  10. Set your timer for 25 minutes. 
  11. Check your galette – the crust should be browning. Depending on the heat distribution of your oven, you may be able to take it out at this point, or leave it in for another 5 minutes.
  12. Remove from the oven and let sit for 3-5 minutes before cutting slices and serving with a spoonful of the Ginger-Scallion sauce. 

Notes: 

Okay – let’s talk Ginger-Scallion sauce for a few…this sauce is super special to me. When I first moved to NYC, I wasn’t sure what the best spot in Chinatown was for a good meal – there are so many dumpling houses and places to get great roast duck or soups and pastries. Most restaurants in Chinatown cater to American diets offering dishes like General Tso’s Chicken/Tofu or Sweet and Sour Pork or Fried Rice of every kind, but I wanted to eat what Chinese people eat when they go to Chinatown – off menu if you will. Luckily, a good friend of ours knew the spot to go and introduced us to still one of the best meals I’ve ever eaten…one that I would come to eat many times in my 10 years in NYC, and one that I mostly mastered in recreation.

The dish: steamed white rice topped with white meat soy sauce chicken, roast pork, broccoli or bok choy and a fried egg on top, served with a side of ginger-scallion sauce. NOM! So – I’ve been able to recreate this entire meal except for the roast pork…but the ingredient that put this meal over the top in deliciousness was the ginger-scallion sauce! Now when I make it, I make a lot and I put it on everything…ramen, or any kind of noodles, spread it on toasted bread (with some Seeductive cheese spread), use it as a sauce for any protein in a stir-fry, etc. So – I’m sharing this recipe because I’m confident that you all can find even more uses for it and because it goes so well with the ingredients in these galettes – from the squash and tomatoes to the rich goat cheese and crusty pastry…it just works.

As we move into the autumn season, I do hope that you’ve all made the most of your summer season. It was a hot one and sometimes a frustrating one with all the things going on in the world, but I’m confident we all got some opportunities to spend time with friends and family, go to the beach or swim in a pool, soak up some sunshine, and maybe even find a little time for home improvements or positive life changes. However it has gone for you so far into 2020…the holidays are upon us – a time when the air feels a bit lighter and our fellow humans are a bit brighter in spirit…so embrace all of it and keep perspective – enjoy it all, the wins and the struggles are equally beneficial when it comes to personal, emotional and spiritual human growth.

All the best as we enter my favorite season of the year!!!

captured saturday 9/12/20 morning on my way to the jacksonville fresh market while the scent of fresh baked bread filled my van with all its glory!