Cheese and zucchini galette

Ingredients for 6 servings:

• 200 g flour
• 100 g butter, cold
• 2 eggs
• 350 g zucchini
• 120 g chunk of cheese, spicy, e.g. Cheddar
• 50 g processed cheese, cream or herb flavor
• 1 garlic clove(s)
• 1 tsp, heaped cornstarch
• n. B. salt and pepper, white
• n. B. Herbs, mixed, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For the dough, mix the flour with a pinch of salt in a bowl. Coarsely grate the cold butter and rub it into crumbs with the flour. Add an egg and knead into a smooth dough. Form it into a ball, wrap it in plastic wrap, and chill for about 30 minutes. Wash and dry the zucchini, and depending on the size of the zucchini, cut about 7-10 very thin slices. Coarsely grate the rest. Let stand for about 10 minutes, then thoroughly squeeze out any excess liquid – this step is very important! Preheat the oven to 200°C (top/bottom heat). Meanwhile, peel the garlic and press it through a press. Coarsely grate the cheese and add it to the squeezed zucchini along with the processed cheese, garlic, egg, and cornstarch. Season with pepper and herbs, if desired. Mix everything together well. Remove the dough from the refrigerator and roll it out on a sheet of baking paper into a circle with a diameter of 30 cm. If you like, you can trim the edges using a large saucepan lid. Using the paper, pull the dough onto the baking sheet. Spread the zucchini and cheese mixture in the center of the circle, leaving a 4 cm wide border. Fold the edge of the dough over the zucchini mixture and arrange the zucchini slices on top. Bake in the middle of the oven for 30 minutes.