This recipe makes either 1 large galette or 2 mini galettes. baking time may vary based on each. you can sub the goat cheese for plant based.
ingredients:
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2 cup self rising flour
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1 cup plain nonfat greek yogurt
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1/4 cup olive oil
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5 oz goat cheese (I like using a honey flavored goat cheese for this dish to give it extra sweetness)
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1 tsp salt
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2-3 zucchini sliced in rounds
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1 tsp pepper
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pinch of red pepper flakes
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1/8 cup of honey
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4 thyme sprigs
directions:
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preheat oven to 375.
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combine the flour and greek yogurt in a bowl and mix with a fork. lay out onto a floured surface and knead until dough forms.
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roll your dough out thinly and place on a baking sheet with parchment paper.
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brush the top of the dough with olive oil.
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crumble half of the goat cheese and sprinkle around the dough.
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layer your zucchini slices on top in a circle, starting from the outside in. make sure to leave about an inch of dough uncovered around the edges so you can fold it over.
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drizzle a little more olive oil over the zucchini and season with salt, pepper, and some red pepper flakes.
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sprinkle the rest of the goat cheese on top and the thyme.
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bake at 375 for 30-40 minutes until crust is golden brown.
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to make the hot honey, mix the honey with the red pepper flakes and drizzle on top. slice and enjoy!