Zucchini & Caramelized Onion Galette

We are having a great onion and Zucchini harvest from our garden this year so when I found this Zucchini and Caramelized Onion Galette, it was just perfect for our Garden to Table collection.  This Galette is very delicate and yet the flavors are very bold.  This Zucchini and Caramelized Onion Galette would make a great addition to any meal.

Zucchini & Caramelized Onion Galette

Zucchini & Caramelized Onion Galette

Miz Helen's Kitchen

Ingredients

1 medium zucchini, sliced into rounds

1 1/2 teaspoon salt

1 medium onion, thinly sliced

1 to 2 tablespoon butter

pinch of sugar

2 garlic scapes, finely diced

1 clove garlic, minced

1 teaspoon olive oil

9 inch pie crust, ready to bake

1/4 cup feta cheese

1 cup Fontina cheese

Egg Yolk Wash ( 1 egg yolk beaten with 1 teaspoon water)

Directions

Spread the zucchini out over several layers of paper towels.

Sprinkle with a teaspoon of salt and let drain for 30 minutes.  Gently pat the zucchini dry with paper towels before using.

Meanwhile, melt butter in a heavy skillet and cook the onion over medium heat with 1/2 teaspoon of salt and a pinch of sugar.  Stir occasionally until soft and lightly golden brown.  The exact timing for this step will depend on the level of heat applied.  It will take about 30 minutes for the onions to caramelize

Preheat the oven to 400 degrees

Mix the caramelized onions, garlic scapes, garlic and 1 teaspoon olive oil in a bowl and toss to combine the ingredients

To Assemble The Galette

Place Parchment paper on a cookie sheet, then unroll the pie crust onto the parchment paper, this will prevent the Galette from leaking onto your cookie sheet and make it very simple to remove to a serving plate.

Sprinkle half of the feta cheese and a third of the fontina cheese in the center of the dough, leaving about a 2 inch border all around.

Layer half of the zucchini slices on top of the cheese

Add half of the caramelized onions mixture on top of the zucchini

Add the rest of the feta cheese and another third of the fontina cheese

Add the final layer of zucchini

Add the final layer of caramelized onions mixture

Top with the remaining fontina cheese

Fold the edges of the pie dough up to close the galette

Brush the crust with the egg wash

Bake the galette for 30 minutes, or until the crust is golden brown and the cheese is melted

Allow to cool, Serve warm or at room temperature
Recipe Tip
 Because we love cheese I used
1 cup Feta
1 3/4 cup Fontina Cheese
 Adapted From The The Bitchin Kitchen

Print Recipe

Start With A Walk To The Garden

Gather The Squash

Lots of Fresh Onions

Taking The Excess Water From The Squash

Caramelize The Onions

Assemble The Galette

Cover With A Last Layer of Cheese and Seal

Bake The Galette

The Flavors of This Galette Are Fabulous!

Enjoy This Slice Is For You!!

I am so happy that you stopped by to enjoy this awesome Galette with me today, I always look forward to your visits.  Hope to see you again real soon!

Peace and Joy

Miz Helen