Egyptian Vegetarian Galette Brunch with Spiced Zucchini & Herb Feta Sauce

Allergens

Dairy (Feta Cheese)

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 2 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 6 ounces feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. Prepare the dough by combining flour and salt in a bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes. In a large skillet, heat olive oil over medium heat. Add sliced zucchini, cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook until tender, about 5 7 minutes. Set aside to cool. Preheat oven to 400°F (200°C). Roll out dough on a floured surface into a large circle. Spread crumbled feta and chopped herbs over half of the dough, leaving a border. Fold dough in half, sealing the edges with water. Transfer galette to a parchment lined baking sheet. Bake for 25 30 minutes or until golden brown. Remove from oven and let cool slightly. In a small bowl, mix Greek yogurt with lemon juice, salt, and pepper to taste. Slice the galette into wedges and serve warm, alongside the herbed yogurt sauce and fresh mint leaves for garnish.

Chef’s Insight

The combination of flavors in this dish is inspired by Egyptian spices and herbs, while the presentation pays homage to traditional brunch dishes.

Notes

For a non-dairy alternative, replace feta cheese with a dairy-free cheese or omit entirely. - Replace Greek yogurt with a dairy-free yogurt or sour cream alternative.