Hello my zebras!
While Mr. Zebra left me alone to travel the United States I stayed behind at home, take care of the cat and work diligently. I feel that’s quite unfair. But at the beginning of October it is time to travel again – this time the both of us 😀 – to London for a few days and at least that’s something I can look forward to.
Since my better half (HE thinks he’s the better half but I have my doubts :P) is staying in the land of truck sized burgers, he’s missing out on this delicious, late-summer galette with cream cheese and a generous portion of zucchini ❤ This little relative of pizza is wonderfully rustic and also quite fast to make – try it out!
For 2-3 servings
- 175 g flour
- 125 g rye flour
- 125 g sour cream
- 5 tablespoons vegetable oil
- 1 egg
- 1 teaspoon salt
- ½ teaspoon baking soda
- 150 g herby cream cheese
- 50 g (+ some) grated Emmental cheese
- 250-300 g zucchini
- Salt & pepper
Mix the flours, sour cream, oil, egg, salt and baking powder and knead until a smooth dough forms. Leave to rest in the refrigerator for half an hour.
Preheat the oven to 200 °C and line a baking tray with baking paper. Wash the zucchini and cut into thin slices.
Roll out the chilled dough on a well-floured surface into a thin circle (diameter should be about 30-35cm). Spread the cream cheese in the center – leaving an edge of about 5 cm. Sprinkle the grated cheese on top, then cover it with the zucchini slices, season with salt and pepper and then fold over the free dough edges. Sprinkle with some extra cheese and bake for 35-45 minutes.
So crispy, flavourful and a great way to use up the abundance of zucchinis. Do you have a favorite recipe with zucchini? If so, let me know! You can never have enough of them.
Stay sweet & HAPPY COOKING!