This flavour-filled galette is a no-brainer for Sunday brunch. You can serve it with extra raw zucchini shaved over the top, with a drizzle of olive oil and a good squeeze of lemon.
Ingredients
Method
Main
1.Roll out pastry to a 4mm-thick 25cm x 33cm rectangle then line a 20cm x 28cm rectangular tart tin, allowing pastry to overhang sides, and refrigerate to rest (30 minutes).
2.Preheat oven to 200C. Melt butter in a saucepan over medium-high heat, then sauté shallot and garlic until tender (4-5 minutes), add wine and simmer until liquid is totally reduced (2-3 minutes), then transfer to a bowl. Mix in crème fraîche, Gruyère, eggs, herbs and rind, and season to taste. Spread mixture in pastry case, then scatter zucchini over, drizzle with a little olive oil and season to taste. Fold in border, brush pastry edges with eggwash and bake until puffed, golden and cooked through (25-30 minutes). Scatter with parsley and serve warm or at room temperature with a simple green salad.
