#35 - Herby Courgette Galette
Hello subscribers!
First off, I just wanted to thank every single one of you for your ongoing support. Your generosity enables me to keep writing recipes I love, which is the dreamiest existence I ever could have hoped for, and every one of your subscriptions helps me to do this.
I’m thrilled to announce that I’m going to be doing my first supper club of the summer on 28th August at one of my favourite local spots, Mother Superior in Nunhead. Tickets cost £50 per person, and can be purchased in pairs, with a sitting at 6.30pm and a sitting at 8.30pm. I’m going to be cooking up a load of recipes from my book Tucking In, and very much hope you can join me.
If you can’t make this one, fear not. You can cook the recipes yourself at home if you buy the book:
Now, onto this week’s recipe - a very lovely courgette tart.
Sophie x
The Recipe
Herby Courgette Galette
Galettes are my favourite kind of tart to make because they are SO forgiving. There is no faffing with lining a tart case whilst the pastry melts in your hands. All you need is a large flat baking sheet to make this free-form tart, which makes it ideal for cooking in kitchens with minimal kit in them. The pastry is naturally short and crumbly (thanks to there being almost half as much butter as flour in the recipe), and is intended to look a little rustic. Even when you think the filling might leak out, it almost never does. Basically, if you are scared of making pastry and baking tarts, this is an excellent place to start.
The key to good pastry hinges on 2 main things:
Working the pastry as little as possible to prevent gluten developing and making it chewy. Crumbly pastry only please! Mix it only as much as you need to to bring it together, likewise with kneading.
Keeping it cold, so the butter doesn’t melt and make it greasy. If your pastry ever feels too soft and/or greasy, just whack it back in the fridge for a bit.
This tart is a very nice way to hero a courgette when they are in season - treat yourself and get a yellow one as well as a green, to make it even prettier. Just be careful not to salt the courgettes too long before cooking, otherwise they might release a lot of water, giving you a rather soggy bottom.
Serves 6
for the pastry: