Zucchini & Caramelized Onion Galette

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