Zucchini Leek Galette

Recipe developed & contributed by Maureen Gualtieri

If you, or your neighbour, or frankly, anyone you have ever met in your life currently has a garden, by this point in the summer you are likely inundated with zucchinis. There are many ways to prepare these lovely, terrifyingly fruitful veggies, but after a point, even I get tired of processing them into yet another batch of muffins, destined for the freezer and a breakfast in the remote future of February. Enter DFC Coconut Chili Lime sauce, which will help you put one of the large green monsters your neighbour has thrown over your backyard fence in the middle of the night out if its misery — in the form of a classic galette!

This open-faced, freeform pie marries Italian and French flavours with the unexpectedly tropical profile of DFC Coconut Chili Lime sauce. The galette makes for an excellent side dish, or a light summery main when accompanied by a crunchy salad. We recommend using a pie crust recipe you are familiar with, or a resilient store-bought puff pastry, as the crust requires a bit of manipulating to get into the traditional shape. However, don’t worry about rips or wonky borders; galettes are just as tasty on the “rustic” side. Have fun!

Zucchini Leek Galette

(Yield: 6 servings)


1 tbsp olive oil

1 large zucchini, diced

1 leek, white and light green part only, sliced thinly

2 cloves garlic, minced

1 sprig fresh basil, minced

1/2 c finely grated Parmesan cheese

Dash of dry white wine

3/8 c DFC Coconut Chili Lime sauce

Salt and fresh ground black pepper, to taste

1 pie crust or puff pastry of choice

1 egg yolk, well-beaten

Sesame seeds

Heat a sauté pan with the olive oil over medium-low heat. Cook the leeks, stirring frequently, for five minutes, until soft. Add garlic and basil, and stir well while cooking for one minute. Stir in zucchini and cook for one minute. Pour the white wine over the mixture, stir to incorporate, and allow the wine to cook off. Remove your pan from the heat and stir in the DFC Coconut Chili Lime sauce. Spread your filling out over a large plate to speed its cooling to lukewarm.

When your filling is well on its way to being cool, preheat your oven to 400F and set a centre rack. Roll out your pie crust or pastry of choice to a rough circle about 12 inches in diameter. (For recipes that require a parchment-lined pan, like this one, I find it convenient to sandwich my dough between two sheets of parchment for rolling — not only does it keep the dough from sticking to my rolling pin, it’s easy to just slide the rolled-out crust over onto my pan!)

Reserve about 1/3 of your total grated Parmesan, and mix the rest into your cooled filling. Place your rolled-out crust on a parchment-lined baking sheet, and pile your filling in the middle, leaving about a 1.5 inch border of dough all around. Fold the edges of the dough over the filling going around the circle, leaving the centre open. Brush the beaten egg yolk over the folded crust, then sprinkle the reserved Parmesan over the surface, as well as sesame seeds to taste. Bake on your centre rack for 25 – 35 minutes. (Start checking around 25 min for desired level of browning.) Enjoy hot or room temperature, with a big green salad on the side!

This easy summer recipe only needs a few ingredients: Pre-made refrigerated crescent roll dough, one egg, poppy seeds, hot dogs (here we used smoked, heat-and-eat bratwurst), and DFC’s brand new – so new we didn’t have labels yet! – Garlic Scape Mustard Relish.
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