Maryah Ananda's Savory Galette With Zucchini and Tomato

September 13, 2024 by Karina Camenzind

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, NYC-based home chef, model and DJ Maryah Ananda shares the recipe for her savory galette.

Whether you're hosting a dinner party, going to a picnic or grazing al fresco designing a beautiful tablescape with delicious food on top is key to impressing your guests.

Thankfully, Maryah Ananda knows just how. From her seared stone fruit salad and refreshing tofu larb lettuce cups, her recipes are fresh, simple to make and look the part too. To add to that list, she now shares her savory vegetable galette.

Packed inside a crispy golden crust, a goat cheese mixture is layered and then topped with bright zucchinis and juicy tomatoes. The result is a savory dish full of flavor and texture that will have your guests craving seconds.

Serves 2-3
Prep time: 1 hour
Cool time: 30 minutes
Total time: 1 hour and 30 minutes

Ingredients

Crust:

1 ½ cup all purpose flour
One stick of butter, cold unsalted cut into half inch cubes
1 tsp kosher salt
4 tbsp ice water
2 egg yolk for brushing

Filling:

4 oz Goat cheese, room temperature
2-3 tbsp fresh thyme
½ cup Parmesan
¼ cup chopped olives
2 tsp kosher salt
2 tsp pepper
1 green zucchini
1 yellow zucchini
2-3 tomatoes

Method

First, to make the dough pulse the dry ingredients in a food processor. Cube by cube add in the butter and combine until the butter looks like pea sized bits. Add ice water tablespoon by tablespoon. It should just come together but still have large clumps.

If you don’t have a food processor you can do this process by smashing the butter in between your fingers over a large bowl. If using pastry dough, thaw and place on a parchment paper lined baking sheet.

Place the dough onto a clean, lightly floured work surface and pat it together to form one uniform piece. Then flatten the dough into a rectangle (or disk if you have circular baking equipment). Wrap tightly in plastic wrap and chill in the fridge for 30 minutes - 1 hour.

Heat the oven to 400 degrees and roll the dough out to a 10-inch rectangle or round. Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

Next, slice the zucchini and tomatoes into rounds and transfer each into separate bowls. Then, combine the goat cheese, thyme, parmesan, olives, salt and pepper and taste to adjust.