Rustic Zucchini Galette

Crust
1 ¼ cups spelt flour
3 Tablespoons cornmeal
½ tsp. Himalayan pink or mineral salt
6 Tablespoons unsalted butter (or cold ghee)
4-5 Tablespoons ice water, more or less as needed

Whisk flour, cornmeal, and salt together. Cut unslated butter or gheee into pieces and then mix with hands, kneading and adding water as needed. If you have a nutri bullet, place butter in and whip briefly, then knead in. Form into a ball, wrap, and place in the fridge for 30 minutes.

Filling
A few small or two medium zucchini, thinly sliced about 1/8 inch. Lay out and salt, let sit to release liquid, then pat dry.
2 Tablespoons chopped red pepper
1 tsp. fennel seeds, briefly toasted until a little color changes
¾ cup shredded Monterey Jack cheese
1-2 Tablespoons fresh chopped basil or 1 tsp. dried
2 tsp. lemon zest
Pinch of black pepper
Couple pinches of flaky sea salt (optional)
1 Tablespoon melted unsalted butter or extra virgin olive oil for brushing crust. I like to use both together.

Method

1. In a mixing bowl, combine cheese, fennel, dried basil, lemon zest, and black pepper. Taste and adjust seasonings.
2. On a floured sheet of parchment, roll out the dough into a circle. Slide parchment and dough onto a baking sheet.
3. Spread the cheese and herb mixture onto the dough, leaving a 2 inch border. Arrange the zucchini rounds in circles over the filling. Sprinkle with red pepper.  Fold the border up and over the edge of filling, pleating or pinching the borders as you go.
4. Brush the crust with melted butter and/or olive oil and sprinkle a little over zucchini. You can sprinkle a little more herbs if you like over the zucchini, and a little flaky sea salt over crust.
5. Bake in the oven for 35-40 plus minutes until crust looks golden. Let it cool a bit before slicing.

Variation: Eggplant Zucchini Galette
Great with optional pesto

For this variation, follow the same recipe as above and add eggplant and (optional) pesto to the zucchini galette, and adjust the cheese filling mixture slightly.

1. Peel and cut a long Japanese eggplant into 1/8-inch slices on a bias. Place on paper towels and salt to release moisture, and let sit for about 20 minutes.
2. Wipe off excess salt and pat dry. Heat a pan with a little olive oil, sprinkle a little olive oil and fresh ground pepper over the eggplant, and put the slices in the pan (pepper side up). Sauté at medium high until the bottom starts to brown a little, flip, and cook the other side until it starts to brown a little as well. Take it out and set aside.
3. For the filling, use ½ cup Monterey Jack cheese and ¼ cup feta cheese chopped into a dice, and the rest as above recipe.
4. When filling your galette crust, spread cheese filling, then small dollops of pesto on top and across the filling. Then layer sautéed eggplant, layer zucchini, sprinkle with red pepper, and continue as above recipe.