Galette de courgettes au levain

Ingrédients

• 5 large eggs
• 50 g sourdough starter (active or discard)
• 90 g (about 1/2 cup) light olive oil
• 100 g all-purpose flour
• 2 tsp baking powder
• 2 medium zucchini (appx. 250g), trimmed, grated and drained-well to weigh 170-180g
• 75 g diced onion
• 75 g diced deli ham (Italian ham or smoked ham)
• 75 g grated white cheddar cheese
• 2 tbsp. minced chives
• Salt & freshly ground black pepper, to taste

Préparation

1. 1

   Preheat oven to 350°F. Grease and line an 8×8-inch square baking pan with parchment paper (flat sides with overhang, not crumpled in the corners).

2. 2

   In a large bowl: whisk the eggs.

3. 3

   Whisk in the sourdough starter, followed by the olive oil.

4. 4

   Add flour and baking powder; mix until smooth and lump-free.

5. 5

   Fold in grated zucchini, onion, ham, cheddar cheese and chives. Season with a pinch of salt and pepper.

6. 6

   Pour mixture into prepared pan and smooth the top. Evenly sprinkle some extra grated zucchini, ham, and chives over the top for decoration.

7. 7

   Bake for 35–40+ minutes, or until the top is golden brown, the center is set when lightly pressed, and a toothpick inserted into the middle comes out clean.

8. 8

   Let cool in the pan for 10 minutes. Use the parchment overhang to lift up the zucchini slice; transfer to a wire rack to finish cooling.

9. 9

   Cut into 16 squares, to serve.