Burrata-Zucchini Galette Recipe
This burrata-zucchini galette features a delicious, flaky crust with melted fontina cheese and fresh tarragon. It's the perfect way to enjoy summer produce.
How to Make the Best Burrata-Zucchini Galette
A Rustic Summer Treasure
This burrata-zucchini galette is the epitome of elegant simplicity—a free-form tart showcasing the best of summer produce wrapped in a buttery, flaky crust. The combination of melted fontina, fresh zucchini, and creamy burrata creates a dish that’s both sophisticated and surprisingly easy to make. Whether you’re preparing dinner for guests or treating yourself to something special, this galette delivers restaurant-quality results with minimal fuss.
What Makes This Galette Special
The secret to this recipe lies in the technique and quality ingredients. The crust achieves its legendary flakiness thanks to a combination of cold butter, shortening, and an unexpected addition—ice-cold vodka. This ingredient helps create layers without toughening the dough, a trick used in many French bakeries. The filling is where the magic happens: the fontina melts into a creamy base while the zucchini becomes tender and slightly caramelized, all topped with generous dollops of burrata that melt slightly from the residual heat.
Timing and Preparation Tips
The beauty of this galette is that most of the work happens well before baking. Make your crust the day before and refrigerate it, giving you more time to focus on the final assembly. The crucial step is draining the zucchini slices for at least 30 minutes—this prevents the galette from becoming soggy. Once your components are prepped, assembly takes just minutes, and you’ll have an impressive dish ready for the oven. Serve while the crust is still warm and the burrata is just beginning to soften.
Burrata-Zucchini Galette
This burrata-zucchini galette features a delicious, flaky crust with melted fontina cheese and fresh tarragon. It's the perfect way to enjoy summer produce.
Ingredients
Crust
Filling
Instructions
Prepare the Crust
- Place the butter and shortening in the freezer while you prepare the other ingredients.
- Combine 1½ cups flour, salt, sugar, and thyme in a food processor. Pulse a couple times to mix.
- Add the butter and shortening and pulse until the flour is coated and clumps form throughout the dough.
- Scrape the side of the bowl and add the other cup of flour. Pulse a few times to incorporate.
- Move the dough to a mixing bowl and pour in the ice-cold water and vodka. Fold in the liquids until the dough cohesively sticks together.
- Form the dough into two balls and flatten to 4-inch disks. Wrap both disks in plastic wrap and store in the fridge for at least an hour. After the hour, store one pie crust in a freezer bag and store in the freezer for a future savory pastry.
Prepare the Galette
- Heat the oven to 400 degrees. Lay zucchini slices on paper towels and sprinkle with salt. Let sit for at least 30 minutes to allow the excess water to drain.
- On parchment paper, roll out pie crust dough until it's about 10 to 12 inches in diameter.
- Sprinkle with fontina, leaving about an inch or two on the edge. Top with zucchini slices and sprinkle with pepper.
- Beat the egg with a tablespoon of water and brush on the edge of the crust.
- Move parchment paper with the galette over to a baking sheet and bake for 35 minutes. Check to see if the crust is golden brown. If needed, continue baking until the crust reaches your desired color.
Finish & Serve
- When the pie crust is perfectly golden brown, remove from the oven and let set for five minutes.
- If desired, combine melted butter and grated garlic and brush over the zucchini.
- Top with torn burrata, lemon juice, and tarragon. Enjoy!
Notes
- The vodka in the crust helps create a flaky texture while keeping the dough tender.
- You can make the pie crust ahead of time and store one disk in the freezer for future use.
- Be sure to drain the zucchini slices thoroughly to prevent a soggy galette.
- Fresh tarragon adds an elegant herbal note—don't skip it!