This is a recipe to take your time with. Light and fresh, it’s a nice change after Christmas indulgence. Make the galette in the morning and leave it to rest, ready to eat at room temperature when friends arrive and the wine comes out.

For the pastry, we use Danielle Marie-Alvarez's Flaky Pastry. See her recipe and technique here.

Our recipe for the galette topping:
600g brown onion, finely sliced
1 tablespoon olive oil
1 teaspoon sea salt flakes 
100g pecorino, finely grated 
2 large green zucchini
1 punnet of Ramarro Farm small heirloom zucchini, sliced into rounds 
1 punnet of Ramarro Farm Zucchini flowers, flowers separated from fruit 
150g soft goat's cheese (such as from Meredith Dairy)
1 teaspoon espelette pepper
Extra virgin olive oil 
1 egg yolk, beaten with a touch of water for the egg wash 
Sea salt and freshly ground black pepper to taste 

To caramelise the onions, heat the olive oil in a heavy based frying pan over high heat. Add sliced onions, stirring frequently until they begin to soften, then reduce heat to low. Add salt and continue cooking, stirring occasionally for approximately 30 minutes until the onions have reduced volume by about half. The finished product should be sweet, jammy and deep, rich golden brown in colour. Remove from the pan and set aside to cool before using.

Preheat the oven to 200c fan forced.

Using a rolling pin, roll out the dough to obtain a 35cm circle then transfer to a baking tray lined with greaseproof paper.

Cover the pastry with an even layer of caramelised onion, leaving about 5cm around the rim of the pastry to fold the sides of the galette later, then sprinkle over the grated pecorino.

Trim the top and bottom off the large green zucchinis, then using a mandoline, slice them lengthways into thin ribbons and place evenly over the caramelised onion. Add the sliced heirloom zucchini & fruit of the flowers, salt, pepper and a drizzle of olive oil.

Brush the rim of the pastry with egg wash then fold up over the zucchini filling, pinching the edges and overlapping as you go. Once all done, brush the outside of the pastry with egg wash and place the galette in the fridge for 30 minutes to rest the pastry before baking.

Place the tart in the oven for 5 minutes then reduce the temperature to 180c and continue cooking for approximately 35-40 minutes, or until the pastry is golden, flakey and the base is cooked through.

Remove from the oven and allow to cool for 10-15 minutes, then garnish with zucchini flower petals, goat’s cheese, a generous pinch of Espelette pepper and a drizzle of extra virgin olive oil.

Enjoy while warm, or make ahead and serve at room temperature on the day of baking.