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Savory Galette with Zucchini, Tomatoes and Caramelized Onions

Savory Galette with Zucchini, Tomatoes and Caramelized Onions

Summer is a great time for tomatoes and squash, and if you’re looking for a simple but delicious way to combine these flavors, look no further!

This simple, savory galette combines the best flavors of summer and makes a great lunch, appetizer, or even a light dinner. If you’re not familiar with galettes, they’re rustic tarts, which look fancy but are incredibly easy to make. 

Caramelizing the onions takes the most time of this recipe, about an hour, but you do not want to skip this step! The flavors of the caramelized onions bring a nice sweetness to the zesty Dijon. 

We highly recommend using a mandolin on the zucchini to get a nice, consistently thin slice. Because the veggies release a lot of juice when cooking, we also recommend salting the zucchini and tomato slices, and letting them sit on paper towels to release some of the juice while you caramelize the onions. 

Adapted from a recipe by Foodie Crush

Ingredients: 

  • 3 tbsp butter
  • 2 yellow or sweet onions, peeled and sliced
  • 2 refrigerated pie crusts such as Pillsbury Pie Crusts (1 box)
  • 1 beaten egg white
  • 2 tbsp Dijon mustard
  • 1-2 zucchini, thinly sliced (salt and set aside on paper towels to remove some of the juices)
  • 1-2 heirloom tomatoes, sliced (salt and set aside on paper towels to remove some of the juices)
  • ¼ cup Feta cheese or goat cheese (or a combination)
  • Fresh thyme leaves or ground thyme
  • Salt and pepper

Directions:

  1. Melt the butter in a large saute pan over medium heat. Add onions and cook, stirring often, until they begin to soften. Reduce heat to medium-low and continue to cook, stirring often, until onions are a deep golden color and have a jammy texture, about 45-60 minutes. Set aside to cool.
  2. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Unroll your pie crusts, and trim off rounded edges on four sides to make a rectangular shape. You’ll want to leave at least a 9” x 9” square. 
  4. Place crusts on the baking sheet and begin to build your galette! First, brush the beaten egg white over the tops of the crust. Next, spread 1 tbsp of Dijon into the center of each crust, and spread, being careful to leave a 1” border around the edge of the crust. Then, sprinkle about 1.5 tbsp of feta and/or goat cheese in the center of each crust.
  5. Divide the onions between the two crusts. Follow this by three rows of zucchini slices down the center of the crusts, overlapping the slices. Top with slices of tomatoes, and sprinkle remaining cheese on top. Season with thyme, salt and pepper. 
  6. Fold edges of the crusts over, pinching together the corners so the crusts don’t unfold.
  7. Bake the crusts in the oven for about 20 minutes, or until crusts are golden and veggies are softened. 
  8. Slice and serve!