Zucchini Boursin Galette

Lisa Kotler
by Lisa Kotler
8 servings
45 min

I am all about making life simple and easy. I recently hosted family for a holiday gathering and was responsible for several dishes. With this in mind, I wanted to prepare dishes that would not take me a long time to prepare or require too many ingredients. My grocery bill was high enough hosting 15 guests. I love making galettes because they taste great and look impressive. Admittedly, I do not make pastry dough from scratch. I am a pastry novice and hence, purchased the frozen puff pastry dough. It didn't matter, this dish was terrific and enjoyed by all.

Zucchini Boursin Galette
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • Pinch of flour
  • 1 frozen puff pastry crust
  • 1/2 package of garlic and herb Boursin cheese
  • 1/2 green zucchini, sliced paper-thin
  • 1/2 yellow zucchini sliced paper-thin
  • 1 egg, beaten
  • Sprinkle Club House or Trader Joes Everything But the Bagel Seasoning
  • Drizzle EVOO
  • Pinch sea salt
  • Drizzle warm Harissa honey (optional)

Preheat oven to 400 degrees
Line sheet pan with parchment, add a pinch of flour
On a floured work surface, roll the dough out onto the parchment and using a rolling pin, to a 12-inch round. T
Spread layer of Boursin cheese leaving 1 in border all around
Alternate adding thin slices of zucchini, topping the cheese
Fold in the edges of the pastry
Brush pastry crust with the egg wash
Sprinkle edge with Everything But the Bagel Seasoning
Drizzle EVOO over the zucchini
Sprinkle a pinch of sea salt over the zucchini
Bake for 30-40 min or until pastry is puffed and browned, zucchini should be wilted
Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate or board. Cut into wedges and serve hot, warm or at room temperature.
Serve with a drizzle of warmed harissa honey (you can make Harissa Honey by adding Harissa spice blend to honey until desired spice level)
Lisa Kotler
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  • Nancollards Nancollards on Oct 13, 2021

    Wow, so right about easy and gourmet, thank you for this recipe just in time for pot-luck season! Perfect FALL Edition 🙂

  • Pat Pat on Oct 15, 2021

    I don't understand instruction #3. Please explain.

    • See 1 previous
    • Pat Pat on Oct 15, 2021

      Thank you.