Remove the dough from the fridge and cut in half.
Roll out each piece of the dough in between two layers of parchment paper in a circular shape. The dough should be between ½ to 1 cm thick.
Thinly slice the zucchini width ways and season the slices with the salt and pepper.
Gently spread half of the goats cheese over the centre of the pastry.
Sprinkle on one third of the Parmesan cheese over the goats cheese.
Add a layer of the sliced zucchini.
Spread the remaining goats cheese over the zucchini layer, then sprinkle with another third of the Parmesan cheese.
Add another layer of zucchini slices and sprinkle with the remaining Parmesan cheese.
Gently bring up the edges of the pastry circles over the zucchini slices so it holds them in and almost forms a rough crust.
Place the galettes on a parchment paper lined baking tray.
Brush the pastry with the egg wash.
Bake at 200C/400F degrees for 25-35 minutes until golden.