This flaky, gluten-free galette channels the open-air markets of southern France — no heavy cheeses, just herbs, lemon zest, and caramelized zucchini in a buttery fold. Great with a simple green salad.
Ingredients
- 1 gluten-free pastry sheet or homemade crust
- 1 medium zucchini, thinly sliced
- 1 tbsp garlic-infused olive oil
- 1 tsp chopped thyme
- 1/2 tsp lemon zest
- Salt & pepper to taste
Instructions
- Preheat oven to 190°C (375°F).
- Toss zucchini with infused oil, thyme, lemon zest, salt and pepper.
- Lay zucchini in the center of rolled pastry, fold edges over, leaving the center exposed.
- Bake 35 minutes or until golden and crisp.
Why It Works
No garlic, no dairy, no problem. Garlic-infused oil brings flavor without the FODMAP load.
FODMAP Focus
Every element in this recipe is Low FODMAP, making it a gentle choice during elimination.
