Zucchini & Caramelized Onion Galette
Once again, it is time for the Secret Recipe Club reveal day! This month I had Ellie from The Bitchin’ Kitchen. She had a bunch of delicious recipes. She is a food blogger from Hoboken, NJ. I am still planning on making her Jalapeno Popper Cupcakes!
I chose to make Ellie’s Zucchini & Caramelized Onion Galette this month. This recipe is great if you have guest, everybody can slice their own piece. While making mine, I accidently doubled the amount of butter in my galette crust, so my dish was VERY butter- yet still delicious! I also used provolone instead of fontina cheese, because I am a broke college student… If you are still trying to get ride of your garden zucchinis I definitely recommend this recipe. And for all of you who don’t have zucchinis, I have finally finished mine so we don’t have to worry about any more zucchini recipes!
Zucchini & Caramelized Onion Galette
Ingredients
- 1 medium zucchini sliced into rounds
- 1 1/2 tsp salt
- 1 onion thinly sliced
- 1-2 tbsp butter
- 3 cloves garlic minced
- 1 tsp olive oil
- 9 " pie crust
- 1/4 cup feta cheese
- 1 cup provolone cheese
- 1 egg yolk beaten w/ 1 teaspoon water
Instructions
- Spread the zucchini over paper towels, sprinkle with salt and let drain (about 30 minutes).
- Meanwhile, melt butter in a large skillet and cook the onion over medium heat until soft and golden brown (about 30 minutes)
- Preheat the oven to 400F.
- To assemble the galette, roll out the pie crust on a well greased cookie sheet.
- Layer half of the feta cheese and 1/3 of the provolone in the center of the dough (leave abotu 2" on each side).
- Next, layer half of the onions, then the garlic.
- Layer the final layer of zucchini, onion, then the remaining cheese.
- Fold the edges of the galette over the filling and brush the edges with egg wash.
- Bake the galette until golden brown (30-40 minutes).
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