Serves 4
Prep time 20 min
Cooking time 30-35 min
Skill level Easy
Pastry
180g plain flour
½ tsp salt
115g cold unsalted butter, diced
60g Greek yoghurt
2 Tbsp ice-cold water (plus extra if needed)
Filling
½ cup (120g) Greek yoghurt
1 clove garlic, crushed
1 tsp Dijon mustard
Pinch of salt and freshly ground black pepper
2 courgettes (about 300g), cut into 3mm rounds
2-3 medium tomatoes, cut into 3mm rounds
1 tsp dried oregano
1 Tbsp extra virgin olive oil
Freshly grated parmesan, to finish
Method
Make the pastry: Combine the flour and salt in a bowl. Add the butter and rub lightly with your fingertips until the mixture resembles coarse crumbs with some small butter pieces remaining.
Stir in the Greek yoghurt, then add cold water a tablespoon at a time until the dough just comes together. Form into a disc, wrap and chill for at least 30 minutes.
Prepare the filling: Mix the Greek yoghurt, garlic, Dijon mustard, salt and pepper in a small bowl and set aside.
Roll the pastry: On a lightly floured surface, sprinkle over the oregano and roll the pastry out to a 32–34cm circle.
Assemble the galette: Spoon the yoghurt mixture into the centre, spreading to roughly a 20cm circle.
Arrange courgette and tomato slices in overlapping layers. Three courgette rounds followed by a tomato slice, continuing until the yoghurt is covered. Season with salt and pepper and a sprinkling of oregano.
Fold the edges of the pastry over to create a rustic free-form tart. Drizzle with olive oil and brush the exposed pastry edges with a little more oil.
Bake on the lower rack of a 200°C oven for 30–35 minutes, until the pastry is golden and crisp.
Remove from the oven, grate over Parmesan and serve warm with a crisp green salad.
