I never checked the history behind galette but I’m sure the idea must have come out of a lazy women’s kitchen who didn’t want to throw leftover pie dough, nor did she want the hassle of baking a traditional pie from scratch.

Perhaps I do the same too, whenever I have left over pie dough I turn it into an empty your fridge galette. But today I’m making a special galette, my summer favourite – Zucchini blossom galette. I long for this ingredient, and to celebrate them I always make this galette


For the Dough:

It’s a multigrain dough with NO BUTTER, thanks The Butternut Co for a new challenge of creating a healthy galette. And I must say I prefer the nuttiness of this multigrain flour over any regular refined flour galette.

1 1/4 cup whole wheat flour

1/4 cup oat flour

1/4 cup finger millet flour

1/4 cup pearl millet flour

1/4 tsp salt

1/2 cup oil

1/3 cup of cold water


For the herbed cheese:

1/2 cup goat cheese (chèvre)

1 tbsp parsley chopped

Or any fresh herb


And the dreamy layers:

1,5 tbsp mustard

1 cup fresh cherry tomatoes

Handful Basil

5-6 zucchini blossoms

1 tbsp poppy seeds

1 egg + 1 tbsp milk

Salt + pepper to taste

Olive oil




For the dough:

  • Mix together whole wheat flour, oat flour, pearl millet, millet flour, and salt in a medium bowl. Add oil and mix it in with a fork.
  • Drizzle 1/3 cup ice water into the flour and toss with a fork until the flour starts to clump.
  • Pinched between your fingers the dough should stick together but should not have any wet spots. If there is dry flour leftover in the bowl add 1 tbsp water and toss again.
  • Tip the dough out onto a piece of baking paper, or flour-dusted surface, and press together with your hands. Wrap it in the paper and refrigerate for 60 minutes – this allows the flour to absorb the water properly and the coconut oil to solidify.
  • Roll the dough 1/2 cm thick in any free form shape. Galettes are rustic pies so don’t worry about getting a perfect shape!
  • Transfer to a baking sheet, till you prepare your toppings.


For the herbed cheese:

  • Mix some chèvre and herbs in a bowl and keep it aside.


For the assembly of the layers:

  • Take out your rolled dough. Leave 1-2 inches as a border all around and dock the rest of the pastry with a fork.
  • Spread a thin layer of mustard all over the pastry, leaving the border. Next spread your herbed goat cheese over the mustard and add dollops of caramelized onions.
  • Fill the empty spaces with cherry tomatoes and add in some fresh basil. Sprinkle salt and pepper.
  • Prep your zucchini flowers, and adorn your galette with them. (Save two blossoms for the topping)
  • Close the galette by folding the edges over the tomatoes and pinching the joints.
  • Make an egg wash by beating an egg with a little bit of milk.
  • Brush the crust with egg wash or plain milk and sprinkle some poppy seeds along the edges.
  • Bake for 40 minutes or until golden brown at 180-200C.
  • Serve hot with a drizzle of olive oil and fresh dollops of goat cheese. Add the remaining zucchini blossoms on top.


  1. Flours: You can tweak the flour and use what is available to you but make sure to keep the total quantity to a minimum of 1 1/4 cup and a maximum of 2 cups.
  2. Tomatoes: You can use regular, cherry, or heirloom tomatoes.
  3. Recipe makes one free form pie.


GET COOKING! is a collaboration by @baked.happily.ever.after with @thebutternutco where you will learn how to make delicious dishes made with ingredients that are #BetterForYou



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