Zucchini Galette (Paleo, AIP, Keto, Whole30, Gluten-free)

Zucchini Galette (Paleo, AIP, Keto, Whole30, Gluten-free)

Zucchini Galette features easy homemade flaky pie crust folded over slices of fresh zucchini and topped with a Lemony Mint Pesto.

Course Appetizer, DInner, lunch

Cuisine American, French

Keyword aip, galette, keto, paleo, zucchini

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 329kcal

Author Megan

Cost $8

Equipment

Ingredients

1 lb zucchini peeled for VAD, sliced thinly: 1/8 to ¼" thick
1 recipe Creamy Lemon Mint Pesto For AIP, omit pine nuts from pesto recipe, or use an AIP pesto.
1 recipe pastry dough <-- recipe here for Paleo, AIP, Whole30, GF, VAD; For Keto recipe, see Notes below. (If making the Keto version, plan ahead; it needs to chill for 4 hours minimum, or overnight.)
3 Tablespoons olive oil divided
4 to 5 cloves garlic sliced thinly, omit for VAD and Low FODMAP; use fewer for Keto.
2 slices lemon cut through the middle of a whole lemon to get full very thin circles of lemon, then cut each one into 8 or more tiny triangles
optional 1/4 to 1/2 pound bulk country pork sausage cooked (broken up with a spatula in a small frying pan and cooked fully); omit for VAD; make sure spices are compliant for AIP (just use plain pork sausage, and season yourself with sea salt and dried sage).
optional ground sumac for garnish; omit for AIP.

Instructions

In large bowl, toss zucchini slices to coat with 2 Tablespoons olive oil. Set aside. (Do NOT add salt yet.)
Preheat oven to 375℉.
Use two large pieces of parchment paper to roll out pastry dough. When pastry dough is 1/4" thick or less, peel off the top sheet of paper, and transfer bottom parchment paper to baking pan (with dough on top).
Create overlapped rows of zucchini on pastry dough, leaving a 1-1-½" border of pastry around the edges.
When all or most of the zucchini is used, use the edges of the parchment paper to help you fold the pastry dough neatly over the zucchini. This is a rustic pastry, so it doesn't have to be perfect or symmetrical. Fold sides and corners, overlapping, until all the edges are folded over the zucchini.
Sprinkle all of the zucchini with sea salt, to taste. (Don't skip the salt at this stage because it helps the moisture from the zucchini to evaporate when it bakes, preventing soggy zucchini.) Optional, if you're not AIP/VAD and eat eggs, you can brush the pie crust edges with beaten egg to create a more golden crust when it's done baking.
Bake 25 to 30 minutes, until all the edges look golden and crispy, and the zucchini is nicely cooked.
Garlic garnish: While zucchini bakes, optionally fry garlic in remaining one tablespoon olive oil: Heat pan over medium heat. Add olive oil to the center of the pan. Lay slices of garlic into oil. Reduce heat to low. Fry garlic until first side is golden brown, being careful not to burn. Use two forks or similar to flip over, and cook second side the same way. Remove to a plate when golden brown on both sides.
After allotted time, remove galette from the oven. Use a spoon to ladle Lemon Mint Pesto over the fanned zucchini, spreading it nicely. Optionally, also garnish with tiny lemon wedges, cooked sausage and sumac.
Slice and serve.

Notes

Keto Pie Crust option (rolls out)

Plan ahead for this pie crust option. It needs to chill for 4 hours minimum, or overnight.

Ingredients

12 Tablespoons butter, room temp
2 ounces cream cheese, room temp
1 large egg
1 teaspoon sea salt
2 cups blanched almond flour
1/4 cup coconut flour
2 Tablespoons tapioca starch (low carb when in this amount)
2 Tablespoons psyllium husk powder (not whole)
1/4 teaspoon xanthan gum

Instructions

Using a handheld mixer in a large bowl, cream together butter and cream cheese until smooth. Add egg and salt, and mix well.
Add almond flour, coconut flour, tapioca flour, psyllium and xanthan. Mix well again.
Form the dough into a large disc about 1" thick. Wrap in plastic wrap or similar. Refrigerate the dough for 4 hours minimum, or overnight.
Proceed with the main recipe above, rolling out dough between large layers of parchment paper.
Before layering with zucchini, use a fork to poke holes in the center of the pie dough (about 8", leaving border). Proceed with Steps 4-6 above.
Preheat the oven to only 350 degrees F. Bake until the edges are medium golden brown.
Proceed with Steps 8 and 9 above.

Nutrition