Zucchini & Caramelized Onion Galette
Miz Helen's Kitchen
Adapted From The Bitchin Kitchin
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 Fetta
1 3/4 cup Fontina Cheese