If you follow the link, you'll immediately realize that my pastry work leaves a lot to be desired compared to their perfectly styled and lit magazine photos. I am not a pastry maven. I think it's a lot of work, and hard to manage. This wasn't that bad, even if my galettes are a little more "free form" than the ones in the magazine.
Anyway, here's the "before" photo - ready to go in the oven. The orange flecks are Hawaiian sea salt I use as a finishing salt.
These are like mini quiches, and just burst with lemony, creamy, zucchini flavor. They are fine on their own, or paired with a lovely piece of perfectly grilled and seasoned leg of lamb.
These freeze really well, so I look forward to enjoying the remainder at a later date.