Maryah Ananda's Summer Galette With Zucchini and Tomato
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, NYC-based home chef, model and DJ Maryah Ananda shares the recipe for her summer produce galette.
Beach days, cool linen dresses, the smell of sunscreen… yep, summer is on its way.
Whether you're hosting a dinner party, going to a picnic or grazing al fresco designing a beautiful tablescape with delicious food on top is key to impressing your guests this season.
Thankfully, Maryah Ananda knows just how. From her seared stone fruit salad and refreshing tofu larb lettuce cups, her recipes are fresh, simple to make and look the part too. To add to that list, she now shares her summer produce galette.
Packed inside a crispy golden crust, a goat cheese mixture is layered and then topped with bright zucchinis and juicy tomatoes. The result is a savoury dish full of flavour and texture that will have your guests craving seconds.
Prep time: 1 hour
Cool time: 30 minutes
Total time: 1 hour and 30 minutes
- 1 ½ cup all purpose flour
- 225g butter, cold unsalted cut into 1cm cubes
- 1 tsp kosher salt
- 4 tbsp ice water
- 2 egg yolk for brushing
- 113g Goat cheese, room temperature
- 2-3 tbsp fresh thyme
- ½ cup Parmesan
- ¼ cup chopped olives
- 2 tsp kosher salt
- 2 tsp pepper
- 1 green zucchini
- 1 yellow zucchini
- 2-3 tomatoes
First, to make the dough pulse the dry ingredients in a food processor. Cube by cube add in the butter and combine until the butter looks like pea sized bits. Add ice water tablespoon by tablespoon. It should just come together but still have large clumps.
If you don’t have a food processor you can do this process by smashing the butter in between your fingers over a large bowl. If using pastry dough, thaw and place on a parchment paper lined baking sheet.
Place the dough onto a clean, lightly floured work surface and pat it together to form one uniform piece. Then flatten the dough into a rectangle (or disk if you have circular baking equipment). Wrap tightly in plastic wrap and chill in the fridge for 30 minutes - 1 hour.
Heat the oven to 200 degrees celcius and roll the dough out to a 25cm rectangle or round. Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
Next, slice the zucchini and tomatoes into rounds and transfer each into separate bowls. Then, combine the goat cheese, thyme, parmesan, olives, salt and pepper and taste to adjust.
Spread a thick layer of the goat cheese mixture over the dough and place vegetable rounds in an even layer over the goat cheese.
Fold the edges of the dough up and over the outer edge of the filling and brush the egg wash over the edges.
Bake for 25-30 minutes and let it cool for about 5-10 minutes before serving.
For more from Maryah, follow her at @maryahananda.