Recipe Box, Zucchini Garlic Gruyere Galette

I do love zucchini, but we have eaten a truckload  this summer so I was looking for something a little different to make with some stragglers in my refrigerator

zucchini garlic & gruyere thepaintedapron.com

Paired with some pie crust, roasted garlic, caramelized onion and shallot, well now, that sounds pretty interesting…and throw in some Gruyere cheese and I am doing a happy dance into the kitchen!

DSC_0011

The inspiration for this recipe came from Miz Helen’s Country Kitchen, Caramelized Onion and Zucchini Galette~thanks for a delicious recipe idea Miz Helen!  I changed her version up a little for my taste, but be sure to pop over and see her recipe here

zucchini garlic gruyere galette thepaintedapron.com

Galettes are sorta like pies, a less sophisticated “country cousin”

PicMonkey Collage

I started by caramelizing an onion, slicing and draining zucchini, and roasting a head of garlic

roasted garlic Collage

Using refrigerated pie crust dough makes this galette a breeze~

Spread the dough round with the roasted garlic-the easiest way is to use your fingers

Then top garlic with some cheese and the caramelized onions, then a layer of zucchini

zucchini galette Collage

Repeat layers and fold in the crust with large pleats.  Take a minute to paint the crust with an egg wash, it will reward you with an irresistible golden, shiny result~

zucchini galette thepaintedapron.com

One bite, and I was praying there would be some leftover for my lunch the next day~ the marriage of the vegetables in the golden crust~ sigh…

Zucchini Garlic & Gruyere Galette

  • Servings: 4-6
  • Time: prep 30 minutes, bake 30 minutes
  • Difficulty: easy
  • Print

1 medium zucchini, sliced

1 sweet onion, sliced

1 T butter

1 T olive oil

kosher salt

1 shallot, diced

1 head of garlic, roasted*

3 oz grated Gruyere cheese

1 pie crust dough round

1 egg, lightly beaten

Lay zucchini slices out on a paper towel and sprinkle with salt.  Let sit for 15 minutes.  Turn over and repeat on new dry towels.

Meanwhile caramelize onion by cooking over medium low heat in butter and olive oil, stirring occasionally, until soft and starting to caramelize, about 20-25 minutes.  Add shallot and cook for 5 more minutes.  Lay dough round on a silpat or parchment paper lined baking sheet.  Squeeze out garlic from paper shell and spread it over dough, leaving a 1 inch border.  Sprinkle with 1/3 of cheese.  Top with 1/2 of onion shallot mixture and half of zucchini.  Repeat layers.  Fold dough up and over filling making pleats as you go around the edge. Brush dough with an egg wash and bake at 400 for 30 minutes or until golden and melted.  Cut into 4-6 wedges for serving

*cut top of garlic head off exposing the cloves.  Place on a piece of foil and drizzle with olive oil and season with salt and pepper.  Wrap up into a packet and bake at 400 for 1 hour.  Can be done ahead and refrigerated.

This is a great side dish for BBQ chicken or steak

zucchini galette side dish thepaintedapron.com

and would be a unique brunch or luncheon dish

zucchini garlic gruyere galette thepaintedapron.com

Of course you can omit the garlic, why oh why would you want to do that  but the nutty sweet flavor pairs with the gruyere so well, it takes this zucchini galette straight to

“foods for the gods category”

Seriously

for another printable version of Zucchini Garlic & Gruyere Galette click here

Let me know if you try this, I think you’ll love it! Thanks for the inspiration Miz Helen!!

Click on the links below for other galette recipes

Apple, Pear & Walnut Gorgonzola Galette

Berry Cheesecake Galette

Peach & Nectarine Crostada

______________________________________

I will be sharing with the fabulous parties and blogs on my side bar and:

Crafty Hope

Memories by the Mile

Comments
14 Responses to “Recipe Box, Zucchini Garlic Gruyere Galette”
  1. Mary says:

    This sounds wonderful with the roasted garlic and caramelized onion Jenna! A galette is a tasty and perfect delivery system for the end of summer fruits and veggies too 🙂

    Like

  2. fairhopesupplyco says:

    My Mom and I were just emailing back and forth about what else to do with all the Zucchini. I should have known you would have the answer!

    Like

  3. Wow…this looks so tasty! My mouth is watering looking at your photos – I just might give this a try!

    Like

  4. Madonna says:

    So good Jenna.

    Madonna
    MakeMineLemon

    Like

  5. This looks and sounds delicious. I’m very excited that I have zucchini growing season just ahead of me, but I know that feeling towards the end of the season when you’re desperate for some new and exciting ways to use it. This looks as though it would fit the bill perfectly.

    Like

  6. Rosie Moreno says:

    Oh, Jenna, my stomach started to growl as I was reading this recipe! It looks and sounds wonderful and I’m making it today!!! Thanks so much for sharing. Your photos and step-by-step directions are so helpful and really make the finished dish look tantalizing. Can’t wait to try it. Rosie @ The Magic Hutch

    Like

  7. shaywiz says:

    Wow. This looks incredible. Gruyere cheese is definitely up there as one of my top favorite cheeses.

    Like

  8. CraftyHope says:

    Hmmm, this does sound like an exceptionally tasty way to use some zucchini. I’m definitely going to pin this and try to remember it when I need a side dish that’s a little different.
    Thanks so much for sharing it! :0)

    Like

  9. Miz Helen says:

    Hi Jenna,
    What a lovely Galette, I love the zucchini and Gruyere combination. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

    Like

  10. Lori Hart says:

    Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
    Link- http://bit.ly/1uDtK5s
    Lori

    Like

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  1. […] – Zucchini, Garlic and Gruyere Gallette by The Painted […]

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  2. […] Then I decided to use the third zucchini to make a revised version of Jenna from the Painted Apron’s recipe for Zucchini Galette. […]

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