Rustic herbal tart in a dry version for lunch or dinner

Tarta galette is an extremely easy and universal dough to prepare. It is enough to roll out a cake from the dough, fill it with filling, fold the edges and bake.

galette rustykalna wytrawana tarta cukinia twaróg szałwia parmezan suszone pomidory

A dry tart with zucchini, herbs and cheese is a great idea for lunch or dinner.



250 g of plain or all-purpose wheat flour

100 g of fine flour

150 g of cold butter

a pinch of salt

3 yolks

50 ml of cold water


300 g of courgettes

100 g of onion

1 tablespoon of olive oil + 1 tablespoon before baking

1oo g of dried tomatoes



fresh herbs - chives, sage, thyme

500 g of semi-skimmed cottage cheese

50 g grated Parmesan

3 proteins

additionally a few fresh sage leaves


Pour the flour onto the table top, forming a mound of salt. Add the pieces of butter and chop them together with the flour with a knife. We make a hole in the middle and stick the yolks into it. Chop all ingredients with a knife again. We pour water and knead quickly with our hands until we get a smooth dough. Form a ball, slightly flatten it, wrap it in foil and put it in the fridge for a minimum of 30 minutes.

Zucchini together with the skin grate on a coarse grater, lightly salt it to release the juice. Chop the onion finely and grate the garlic into a paste. Pour the olive oil in a frying pan and sauté the lightly salt on it, then add the garlic and fry for a few minutes. Add the squeezed zucchini from the excess juice. Fry everything for a few minutes, until the stuffing is not too wet. Add chopped sun-dried tomatoes, season and cool.

In a bowl, mash the cheese with a fork, add grated Parmesan, cooled courgette and herbs stuffing, and mix.

Take the dough out of the fridge and roll it out thinly, about 3 mm thick. Put the rolled out dough onto a baking tray lined with baking paper.

Beat egg whites until stiff and combine with stuffing. We spread the cheese mass on the dough, leaving about 3 - 4 cm of free edge. Spread the sage leaves on top, sprinkle with olive oil. We wrap the edges of the dough inward, make folds so as to cover part of the stuffing. Bake in a preheated oven to 200 ° C for about 30 - 45 minutes, until golden brown. We serve the tart warm.

also check

Rustic tart with strawberries, rhubarb and ricotta


Cheese dry cookies with or without tomato jam


Salad with salmon, pomegranate, chili, and mint salsa


Seasoned tart galette with cheese, tomatoes and corn



Marzena 2021-09-01 09:51:44

Wszystko co lubię. Zrobię niebawem jak będę miała dostęp do kuchni🙂


TajemniceSmaku 2021-09-03 13:48:12

Życzę więc szybkiego dostępu do kuchni 😉


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