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Yellow Zucchini Galette
Yellow Zucchini Galette with Violife Greek White, so crispy and delicious that no one can resist! It's the best appetizer for the season. Discover recipe!
![prep time]()
Cooking time20 minutes![preparation time]()
Prep time15 minutes![servings]()
Servings6 portions
- 200 g Violife greek white
- 100 g Violife creamy original
- 2 yellow zucchini
- 1 green zucchini
- 1 red onion
- 100 g semolina
- rosemary sprigs
- salt and pepper
- flour for dusting
- 1 puff pastry sheet
- olive oil
- pink pepper
- Preheat the oven to 180°C.
- Carefully slice the zucchinis into thin rounds using a mandolin. Place in a bowl along with the onions, semolina, rosemary sprigs and season well. Mix to coat.
- Roll out your pastry onto a lightly floured surface. Cut a sheet of baking paper into a circle of 30cm diameter. Place on the pastry sheet and cut around it using a knife or pizza cutter. Once you have a round piece of pastry, place into a lined baking dish. Spread the base of the pastry with the Creamy, top with the zucchini and onion in the centre, leaving a 2cm gap around the edges. Fold in the edges over the filling so that it overlaps the zucchini a little.
- Add the lemon zest and a generous drizzle of olive oil and place in the oven to bake for 20 minutes. Remove from the oven.
- Crumble the Greek White on top generously and place back in the oven for another 5 minutes so that the Greek White melts.
- Serve warm, slice into triangles and sprinkle with some pink pepper for extra flavour.
