FOR PIE CRUST:You can use the readymade store brought pie crust
3cupsAll purpose flour / maida
1cup2 stick(226g) cold unsalted butter, cut into 1/2 inch cubes
1/2cup+ 2 tablespoons ice cold water
4Zucchinisliced about 1/4 inch thick
1teaspoongaram masala/all spice mix
1teaspoonpaprika/red chilly powder
salt to taste
2tablespoonsall purpose flour/maida
EGGWASH:Vegetarians can use milk
1egg + 1 tablespoon water. beaten well
SPICY POTATO FILLING: Recipe here
PASTRY DOUGH: In a jar of a food processor, add flour + salt. Add 1/2 of the chopped butter and process it until pea size granules form. Add the remaining butter and process again to form pea size chunks.
Sprinkle the ice cold water and process until the mixture is moist. The mixture will still look powdery, but when pressed between your fingers it should retain its shape.
Transfer into a bowl and knead for another 30 seconds. You will see chunks of butter, but that's alright. Cover the dough with a a plastic wrap and place it in the refrigerator for 30 minutes. While the dough is resting, prepare the filling.
Place a non-stick mat or parchment paper on the counter and lightly dust with flour. Roll into a circle or rectangle about1/8th inch thick. Place the filling in the center leaving an inch space on the outside. Fold the outer edges in. It doesn't have to be perfect (That is what makes galette rustic) Brush the edges generously with egg wash. Sprinkle with sesame seeds.
Bake in a preheated 400 degrees fahrenheit oven for 35-40 minutes or until the crust turns golden brown.
Heat oil in a pan on medium high heat. Add Zucchini and sauté until cooked but little firm. Add garam masala + paprika + salt and sauté again. Add all purpose flour to absorb the moisture from the zucchini. Adjust the salt and spices if needed. Let the filling cool completely before placing it on the pastry sheet.
You can use Eggplant instead of Zucchini. You might need more spices if doing so.
You can make mini galettes also. Normally galettes are shaped into circles.