Courgette, Pea and Cheese Galette

Back again with our monthly recipe column Francesca McKay has whipped up a delicious seasonal summery galette.

This relaxed yet refined tart is an easy way to delve into making your own pastry.  Because you can prep the filling while the pastry rests in the fridge it is quicker to make than traditional tarts as there is no blind baking involved and because it is hand shaped in a freeform manner it is impressive but deceptively simple.  Use any fresh, seasonal produce but this combination of summer squash, fresh peas and creamy Rollright is the perfect combination and will win over any picnic or BBQ goers and is the perfect summer plate.  

Rollright cheese is rich and creamy, delectable and soft enough to scoop with a spoon.  It has a peachy coloured rind which you absolutely should leave intact but do ensure you remove the spruce bark encasing this round of cheesy Cotswold heaven.

Courgette, Pea and Cheese Galette

Courgette, Pea and Rollright Cheese Galette


Preparation time: 45 mins including resting the pastry 

Cooking time: 30 minutes 

Serves: 4 – 6 depending on side dishes 


For the pastry:

  • 170g plain white flour
  • Pinch salt
  • 100g unsalted and chilled butter, chopped into small cubes of around 1cm
  • 1 egg yolk
  • 1 tbsp ice cold water 

For the filling:

  • 75g peas (unshelled weight)
  • 1 small, plump courgette, sliced thinly into rounds of 0.5 – 1mm thickness   
  • 4 tbsp mascarpone
  • ½ round Rollright cheese 
  • Salt & cracked black pepper
  • Pesto (optional) 


  1. Sift the flour and salt together then using the pulse function of a food processor, cut the butter into the flour until it resembles breadcrumbs
  2. Transfer the flour and butter mixture into a large bowl and using your fingertips held high, gently rub the mixture letting it fall back into the bowl. This helps to aerate the mixture 
  3. Mix the egg yolks with the water and drizzle 2/3 of this mixture over the flour then using a butter knife, bring together until in larger pieces.  If the mixture looks dry, add more of the egg yolk, a tiny amount at a time then transfer to a work surface and firmly yet efficiently bring to a pliable dough then shape into a disc, wrap in clingfilm and refrigerate for 30 minutes
  4. If you have any of the egg mixture left, keep to the side 
  5. While the dough rests, prepare the filling
  6. Mix the mascarpone with a generous pinch of salt and grind of black pepper
  7. Thinly slice the courgette and place to the side
  8. Slice the Rollright into even sized pieces about 3/4 cm thick 
  9. Preheat the oven to 200°
  10. On a floured surface, ridge the pastry disc by tapping a rolling pin along the pastry until about ⅓ bigger in size – this helps to not overworking the pastry dough – then using your rolling pin, roll to about the thickness of a pound coin 
  11. Transfer to a large baking sheet then spread the mascarpone mixture on the pastry leaving a border of an inch or so
  12. Add the peas to the mascarpone mixture then place the slices of Rollright before laying the slices of courgette over the top, all the time keeping the border
  13. Drizzle a little olive oil then sprinkle a few sea salt crystals and a grind of black pepper then fold the pastry over around the border 
  14.  Brush the leftover egg mixture or a fresh egg yolk over the folded bit of pastry and bake for 25 – 30 minutes until the pastry is golden brown and the galette is piping hot (check after 20 and turn for even browning if needed)
  15. If you have any pesto, or basil leaves, a little drizzle over the finished galette is a lovely addition