adopted from claire saffitz

1 stick plus 2 tablespoons unsalted butter chilled and cubed

1 1/2 cups all-purpose flour (200g)plus more for rolling out

1 tablespoon sugar (13g)

3/4 teaspoon Diamond Crystal kosher salt

¼ cup ice cold water

Method:

1. combine flour, sugar, and salt.

2. with your hands, press the butter into the dry ingredients mixture, combining it

3. once combined, stream in the cold water and use your hands to bring the dough together.

4. form a loose rectangle shape (to make rolling the cold dough easier later) and wrap tightly in cling form

5. chill dough for a minimum of 2 hours in the fridge

6. preheat oven to 350 F

6. roll out dough on a floured surface, to 9×13 inches, trim edges if desired, then transfer to a baking sheet.

7. (optionally) wash the dough with a beaten egg to add a shine after baking (I skipped this!)

8. add toppings then bake at 350 F for 35-40 minutes, or until tart is set and flaky.

1. chop or mandolin your zucchini into rounds. lay them on a wire rack and salt generously. after 15 minutes, use a paper towel to absorb the water that has leeched from the zucchini. this step ensures you will not have a watery tart.

2. sautee minced or grated garlic in olive oil, toss ‘dried’ zucchini in the garlic oil then season with pepper. I also added chopped fennel at this step and crumbled boursin (garlic and herb) cheese

3. layer the filling into the galette dough and bake at 350 for 35-40 minutes

1. chop your radicchio and toss it with olive oil and a splash of vinegar (i used red wine vinegar)

2. add to baked galette

3. top with grated cheese if desired. I used piave vecchio.