Sure, here is a recipe for Tomato Zucchini Caramelized Onion and Feta Galette:
This rustic free-form tart is a beautiful celebration of summer flavors. Sweet caramelized onions pair perfectly with juicy tomatoes and tender zucchini, all bound together by creamy feta cheese. Wrapped in a flaky pastry crust, this vegetarian galette is perfect for a light lunch, savory brunch, or impressive appetizer.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medium yellow onions | 2 |
| Extra-virgin olive oil | 1 tablespoon, plus more for drizzling |
| Butter | 2 tablespoons |
| Refrigerator pie crusts (store-bought, or your favorite homemade recipe) | 2 |
| Egg white, beaten | 1 |
| Dijon mustard | 2 tablespoons |
| Heirloom tomatoes, sliced | 2 |
| Medium zucchini, thinly sliced | 2 |
| Feta cheese, crumbled | ½ cup |
| Sprigs of fresh thyme leaves, for garnish | |
| Kosher salt, to taste | |
| Freshly ground black pepper, to taste |
Cooking Guide:
-
Caramelize the Onions: Begin by thinly slicing the onions. In a large skillet, heat olive oil and butter over medium heat. Add the onions and cook, stirring occasionally, until softened and golden brown, about 20-25 minutes. Season with salt and pepper.
-
Prepare the Galette: Preheat your oven to 400°F (200°C). Unfold one pie crust and roll it out on a lightly floured surface to a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
-
Assemble the Filling: Brush the dough with beaten egg white. Spread a layer of Dijon mustard over the dough, leaving a 1-2 inch border around the edge. Scatter half of the caramelized onions on top of the mustard.
-
Layer the Vegetables: Arrange the zucchini slices in slightly overlapping rows on one half of the dough. Top with tomato slices. Season with salt and pepper.
-
Fold and Bake: Fold the edges of the dough over the filling, creating a rustic pleat. Crumble half of the feta cheese over the vegetables. Drizzle with a little olive oil. Repeat layering with the remaining onions, zucchini, tomatoes, and feta on the other half of the dough.
-
Bake until Golden: Bake the galette for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
-
Serve and Enjoy: Let the galette cool slightly before slicing and serving. Garnish with fresh thyme leaves and enjoy warm or at room temperature.
Tips:
- For a vegetarian option: Use vegan butter and omit the egg white wash. Brush the crust with olive oil instead.
- Don’t have Dijon mustard? Substitute with another spread like mayonnaise, pesto, or even a thin layer of cream cheese.
- Add your favorite herbs: Fresh oregano, basil, or parsley would be lovely additions to this recipe.
- Leftovers? Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
Must Tried Recipes :
