Looking for a cooling summery centrepiece for your family meal? This galette is just the thing – the creamy Boursin Garlic & Herbs pairs perfectly with the zingy lemon zest, mint and chilli. Straight from the Summer Kitchen stage, this delightful Galette is the creation of the Good Food Show team.
Serves: 6 – 8
Cooks in: Cooking Time: 25 mins
Difficulty: Easy
Ingredients
- 2 courgettes
- 150g Boursin Garlic & Herbs
- 2 garlic cloves, crushed
- 1 lemon, zested
- 10g mint, leaves picked and finely chopped
- 1 red chilli, deseeded, if you like, finely chopped
- plain flour, to dust
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- ½ tsp dried mixed herbs
- 1 tbsp olive oil
Method
- Heat 200C/180C fan/gas 6 and put a large baking sheet into the oven to heat up.
- Slice the courgettes as thinly as you can, using a mandolin if you have one.
- In a bowl, mix the Boursin Garlic & Herbs, garlic, lemon zest, and half the mint and chilli, reserving the rest for garnish. Season well, then set aside.
- Remove the baking sheet from the oven, then using the baking parchment, carefully slide the tart onto it. Cook for 20-25 mins until the pastry is golden and puffed up and the edges of the courgettes have darkened.
- Leave to cool for 5-10 mins, then scatter over the remaining mint and serve with a green salad.
- Transfer the pastry circle to a sheet of baking parchment, then spread the Boursin mixture over the base, leaving a 5cm border around the edges. Starting from the outside edge and working your way into the centre, layer the courgette slices on top in an overlapping spiral.
- Brush the border with the beaten egg, then sprinkle the mixed herbs and some flaky sea salt over it. Mix the olive oil with the remaining chilli, then brush over the top of the courgettes.
- Lightly flour a clean worktop and unroll the pastry. Using a rolling pin, roll out in one direction until it’s just over 30cm in height. Place a 30cm-diameter round disc on top, then trim around it.
