I had a little pie crust left from the pie I made, so I decided to make a galette for one with some courgette/zucchini and onion from my veg box. This can easily be scaled up to a galette for more than one, and would work well with any store-bought pastry. This is also super easy; it is just shortcrust pastry, courgette/zucchini, onion, garlic powder, salt, and some non-dairy or dairy cheese to bind the whole thing together. For me, it was an easy way to use up bits of veg, pastry, and cheese hanging around.

Here is what you do. Preheat oven to 220C/450F. Grate your courgette and squeeze out excess water. I used a mandolin for my onion, but grating or dicing it would also be fine, you just want small pieces of onion. Mostly this is eyeballing how much veg you’ll need. For a little galette, I needed maybe a 1/3 of a courgette/zucchini and maybe a 1/4 of a large onion. You don’t want heaps of veg, just enough to generously cover the pastry with about an inch border to spare (if you’re making a single person galette, 1.5 if you’re making a bigger one). Mix your grated veg with some salt and garlic powder. Roll out chilled pastry dough into a circle and spread veg on dough leaving an inch border. Sprinkle some chunks and grated bits of cheese on top. Use as much cheese as you like. Fold the edge of the pastry up and over the vegetables to create a folded-over border and an exposed center. Bake for about 25 mins depending on the size of your galette. Start checking at 20, but it might be longer depending on the size.