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Zucchini, Onion & Turkey (or Kitchen Sink) Galette | Great Performances


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Zucchini, Onion & Turkey (or Kitchen Sink) Galette
by Laura Wanamaker, CSA member

Substitute with any vegetables you have on hand, making a versatile vehicle that becomes a lovely free-form pie. Have fun with it.


1-1/4 Cups whole wheat pastry flour
¼ Cup chickpea flour
1/2 Tsp. granulated sugar
1/4 Tsp. kosher salt
4-1/2 Oz. (9 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
4 to 5 Tbs. ice water
1 Tbsp. olive oil
1 Large zucchini or pattypan squash, chopped
½ Spring onion bulb or leek, white part only, chopped
Salt & Pepper to taste
Fresh thyme sprigs
Fresh sage leaves
Northwoods by Penzey’s if you have (coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper)
½ pound ground turkey
½ cup cheese, shredded – cheddar gouda blend from Trader Joe’s was used here
Egg wash (one egg beaten and a tablespoon of milk or water)
Sesame seeds for garnish- optional


Dough (Part 1):

1. Pulse the flour, sugar, and salt to combine in a stand-up mixer. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle 4 Tbs. of ice water, and pulse until dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough comes together. 

2. Form dough into a ball, place it between two sheets of plastic wrap, and press it into an 8-inch round (I use a clear pie plate so it’s even and you can see when it’s big enough). Wrap the plate tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)

For the Filling:

1. While dough is chilling, sauté onions in olive oil on medium-heat. Once translucent, add squash and sauté adding in thyme, sage, salt & pepper and Northwoods spice blend. Once cooked through, set aside.

2. Position a rack in the center of the oven and heat oven to 400°F. Let the dough sit at room temperature until pliable, about 10 to 15 minutes.

3. Add ground turkey into a pan, add a bit of salt and sauté until cooked through. Leave in pan while you roll out the dough.

Dough (Part 2):

1. Roll the dough between 2 sheets of lightly floured parchment paper. Roll dough out into a 14 inch circle, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. 

2. Keep the dough on parchment and transfer to a baking sheet; remove the top sheet of parchment. Combine vegetable mixture and turkey in pan.

Bringing it together:

1. Leaving a 2-inch border, spread vegetable-turkey mixture on dough, and sprinkle Maldon salt. Scatter cheese evenly. 

2. Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. 

3. Brush the crust with egg wash. Tuck fresh sage leaves out from the crust toward the center of the exposed ingredients, creating a flower. Sprinkle sesame seeds on egg-washed dough. 

4. Bake galette, rotating once half-way through, until the crust is golden brown, 35-40 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature with tomato salad as a side dish and a cold glass of rosé.

Make Ahead: If you want to prep this whole recipe for freezing and future serving. Prepare the recipe and refrigerate until cold. Wrap tightly in plastic wrap and put it on a pan in the freezer to set its shape until frozen. Wrap in foil and slip into a gallon size Ziploc freezer bag. Label it with baking instructions and the date so it doesn’t get lost in the sauce of your freezer. It will keep for about 2 months.

*TIP - I double the dough ingredients and make an extra disc for the freezer so I have less work the next time I have a bunch of food I want to throw in a galette.

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