Zucchini and Heirloom Tomato Galette

6-8 Servings

Spread the love of cheese!

Zucchini and Heirloom Tomato Galette

Mothers deserve the best! This galette is the perfect dish for your Mother’s day brunch!

Recipe Ingredients



  • 2 tbsp grainy mustard
  • 2 yellow or grey zucchini, sliced in ½ cm slices
  • 1 green zucchini, sliced in ½ cm slices
  • 1 heirloom tomato, sliced in ¾ cm slices (Optional: 5-7 heirloom cherry tomatoes)
  • 1 egg, for egg wash
  • 3 sprigs of fresh thyme for garnish


  • 1 (750ml) bottle of your favourite sparkling wine, chilled
  • 750 ml blood orange juice, chilled

Recipe Directions

For crust
1. In a medium-size bowl add flour, thyme, and salt, stir to combine.
2. Add butter to the flour mixture and combine with your hands until the mixture is crumbly
then add in ½ cup of cheese.
3. Add apple cider vinegar and add water, 1 tbsp at a time until the dough comes together
and forms a cohesive dough ball.
4. Form dough into a disk and wrap with plastic wrap and refrigerate for 1-2 hours.

5. Preheat the oven to 400° F and prepare a baking sheet with parchment paper.
6. Roll dough on a floured surface to 14’’-16’’ round and ¼- ½ cm thick and transfer to the
baking sheet.
7. Spread mustard making a 9’’ circle in the middle of the dough (leaving approx. 3”
border) and arrange zucchini and tomatoes on top of the mustard.
8. Fold the rim of dough, up and over the edge of the filling, overlapping the dough as you
go, pleating the edges.
9. Whisk the egg with a tbsp of water and brush the egg wash over the crust and sprinkle the
remaining cheese on the crust.
10. Bake in the oven for 45-50 minutes or until the crust is golden brown and cooked
11. Remove from the oven and sprinkle with flaked salt and fresh thyme, serve immediately

1. In a champagne flute combine 2.5 oz of sparkling wine and 2.5 oz of blood orange juice.
Serve chilled and enjoy!