The summer galette by excellence for sure. Beautiful zucchini, tasty tomatoes and feta cheese = happiness. With a little mustard and basil, so easy, quick and really good you guys.

You can change the vegetables and add eggplants for example, but I really don’t like eggplants. But I would use red onions and potatoes! Yummy.

I love the texture of the feta cheese when you bake it, it kinda dries and is less crumbly but still salty and delicious. So addictive. You might want to consider making two instead of one… Just saying.

Tomato, zucchini and feta cheese galette (serves 4):

• 1 short pastry
• 4 tomatoes
• 1 big zucchini
• 1 tbsp dijon mustard
• 1 shallot
• 100g feta cheese
• 4-5 basilic leaves
• 1 tbsp milk

Preheat the oven at 160°C (320°F).

Slice finely the tomatoes and zucchini as even as possible. Keep two slices of each aside.

Poke holes in the short pastry and spread the mustard evenly, leaving 3-5cm of edges to fold back.

Mince finely shallot and basil leaves.

Add a thin layer of feta cheese (about 50g) on top of the mustard. Place zucchini and tomato slices until you run out.

Take the set aside slices, cut them in small pieces. Put them in the middle of the zucchini/tomatoes circle, add the shallot. Sprinkle the rest of the feta and the basil leaves on top.

Fold the edges on the vegetables. Brush milk on the dough.

Bake for 15-20 minutes, keep a close eye so the feta cheese doesn’t burn.

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