Courgette Galette

• 1 sheet puff pastry

• 1 zucchini

• 2 tbsp ricotta

• 1 tbsp fresh green pesto

• 1 egg yolk

• 2 tsp sesame seeds

• 1 tbsp oney

• 1 burrata

• 1 tbsp crispy chili oil

• 1 tsp lemon zeste

• 2 tsp thyme

• 2 tbsp olive oil

• Pepper & Salt

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1. Slice the zucchini into thin rounds. Place them in a bowl, drizzle with olive oil, and season with pepper, salt, and lemon zeste and thyme.

2. Roll out the puff pastry and prick holes in the center with a fork so it doesn’t puff up too much while baking.

3. Mix the ricotta and pesto together until smooth. Spread the ricotta-pesto mixture over the pastry, leaving about 3–4 cm (1–1.5 inches) around the edges.

4. Arrange the zucchini slices in a circular pattern, slightly overlapping them. Fold the edges inward over the zucchini. Brush the edges with egg yolk and sprinkle sesame seeds on top.

5. Bake the galette in a preheated oven at 180°C (350°F) for about 20 minutes, until the pastry is golden brown and crispy.

6. Remove the galette from the oven and let it cool for a few minutes. Finish with honey, burrata, and crispy chili oil.