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Courgette galette with manouri cheese and chilli-honey dressing

By: Josh Katz

Josh Katz’s courgette galette with Greek manouri cheese is perfect for a summer lunch or as part of a spread at your next garden gathering.

Recipe from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books)

Josh Katz’s courgette galette with Greek manouri cheese is perfect for a summer lunch or as part of a spread at your next garden gathering.

Recipe from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books)

Ingredients

For the chilli-honey dressing

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For the chilli-honey dressing, put the honey, lemon juice and chilli in a small bowl, then slowly whisk in the olive oil. Season with salt and black pepper to taste.
Heat the oven to 160°C fan/gas 4. Line a baking sheet with baking paper. Put the mascarpone, crème fraîche, lemon zest and garlic in a bowl and whisk until smooth. Season with salt and black pepper to taste.
Roll out the puff pastry to a 30cm x 40cm rectangle, 3mm thick. Quarter the pastry to give 4 x 15cm x 20cm rectangles. Put the rectangles on the baking sheet and brush the egg yolk around the border (see Know-how). Prick the centre of each rectangle with a fork 5-6 times.

Smear a quarter of the mascarpone mix in the centre of each rectangle, then crumble the manouri cheese over it and arrange the courgette slices on top, overlapping them slightly. Sprinkle with thyme, some salt and pepper, and a drizzle of oil. Transfer to the oven and bake for 20-25 minutes until the pastry is golden brown and puffed at the edges, and the base is crisp.
Slide the galette onto a serving plate and drizzle liberally with the chilli-honey dressing. Serve immediately while still warm.

Manouri is a fresh, creamy white cheese from Greece made with sheep’s/goat’s milk. Buy it from Waitrose or cheesemongers.

To prepare the chilli, char it in the same way as the aubergines opposite, then put it in a bowl and cover with cling film – this will make it easy to peel. To prevent the filling spilling over the edges, use a sharp knife to score a 2cm border around the edge of the pastry – this will puff up and create a barrier.