Zucchini and gruyere gallete (Gourmet Traveller)

Ingredients

  • 500g puff pastry
  • 30g butter, coarsely chopped
  • 3 golden shallots, thinly sliced
  • 1 garlic clove, finely chopped
  • 100ml dry white wine
  • 200g creme fraiche
  • 120g Gruyere, coarsely grated
  • 2 eggs, plus extra lightly beaten for egg wash
  • 2 tbsp each finely chopped chives, flat leaf parsely, plus extra to serve
  • Finely grated rind of 1 lemon
  • 1 zucchini, thinly sliced on mandolin
  • Extra virgin olive oil to serve

Method

  1. Roll out pastry to 4mm thick 25cm x 35cm rectangle, then line 20cm x 28cm tart tin allowing pastry to hang over sides, then refrigerate to rest (30 mins)
  2. Preheat oven to 200C. Melt butter in saucepan over medium high heat, then sauté shallots 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 creme fraice, Gruyere, eggs, herbs and lemon rind, and season to taste. Spread mixture in pastry case, drizzle with a little olive oil. 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.