Marvivienda

The Kitchen

You can put almost anything into this galette and it will be a crowd favorite. Here it is a lemony mascarpone and goat cheese base with zucchini and tomato, but the pastry is a blank canvas — sweet or savory.

Ingredients

Pastry

• 1⅓ cups all-purpose flour (or cassava for GF)
• 1 tbsp sugar
• Pinch of salt
• 1 large pasture-raised egg
• Heavy cream, 1 tbsp at a time (usually 3–4)
• 1 stick unsalted butter, from the freezer

Filling

• ¼ cup mascarpone
• ¼ cup goat cheese
• Zest of ½ lemon and 1 tbsp lemon juice
• Salt and pepper
• Zucchini slices and cherry tomatoes (optional)
• Olive oil, to finish

Method

1. Place the pastry ingredients in a food processor (or use a pastry cutter) until combined. Fold into a disc, wrap, and rest — I make mine the day before.
2. Mix the mascarpone, goat cheese, lemon zest, and juice with salt and pepper. Roll the pastry into a circle, spread the cheese in the center, and top with zucchini and tomatoes. Season and fold in the edges.
3. Bake at 400°F for 30 minutes. Drizzle with olive oil and serve. Buen provecho.