Zucchini, Fetta and Rocket Galette Recipe

How to make Zucchini, Fetta and Rocket Galette


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Place the sheets of puff pastry onto a large, flat baking sheet and line them up so they become a rectangle with a tiny bit of overlap at the join. Use your fingers to press down on the join to smooth it out.
  3. Using a small, sharp knife, score a border all the way around, about 1cm in. Prick the middle with a fork and bake for 15 minutes.
  4. For the filling, mix together the cheeses, eggs, zest, nutmeg and some seasoning.
  5. Add the filling within the border and cook for 10 minutes.
  6. Remove from oven and top with zucchini slices. Spray with oil and cook for a further 10 minutes.
  7. Meanwhile, make the pesto by blitzing the parmesan, pepitas, 60g rocket, garlic and 2 tablespoons of olive oil together, with a good pinch of salt and pepper.
  8. Dollop the pesto on top of the tart and sprinkle with mint and/or rocket leaves, grated parmesan and pepitas. Add lemon juice to taste and serve.

Tip: Use a mandoline to get very thin zucchini rounds.
Optional: You can add other vegetables in addition to or instead of the zucchini. Try thinly sliced asparagus or beetroot.