Courgettes and Goats Cheese Galette Recipe


  • 1 x 320g ready rolled shortcrust pastry
  • 200g soft goat’s cheese
  • 2 medium courgettes, cut into 5mm thick rounds
  • 1 tsp extra virgin olive oil
  • 6 sprigs soft thyme, leaves picked
  • Freshly ground black pepper
  • 1 lemon, zested


Calories columnFat columnSaturates columnSugars columnSalt column
277 per serving
14% %GDA
20g per serving
29% %GDA
9g per serving
45% %GDA
1g per serving
1% %GDA
0.60g per serving
10% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and remove the pastry from the fridge while you wait for the oven to heat.

  2. Unroll the pastry straight onto a flat or shallow baking tray.

  3. Spread the soft goat’s cheese onto the centre of the pastry, leaving a 3cm gap around the edges.

  4. Lay the courgettes in circles over the top, then scatter the olive oil and half the thyme over the top then season with black pepper. Cut the edges to form as large an oval as possible.

  5. Fold the pastry up over the edge of the courgettes, so that they are contained but not covered.

  6. Bake in the oven for 30 minutes until the pastry is golden and cooked through, and the courgettes are tender.

  7. Remove and allow to cool for at least 5 minutes before serving with the lemon zest and remaining thyme over the top.