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
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!
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
Galettes are sorta like pies, a less sophisticated “country cousin”
I started by caramelizing an onion, slicing and draining zucchini, and roasting a head of garlic
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
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~
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
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
and would be a unique brunch or luncheon dish
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
______________________________________
I will be sharing with the fabulous parties and blogs on my side bar and:
Comments
14 Responses to “Recipe Box, Zucchini Garlic Gruyere Galette”Trackbacks
Check out what others are saying...-
[…] Then I decided to use the third zucchini to make a revised version of Jenna from the Painted Apron’s recipe for Zucchini Galette. […]
LikeLike
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 🙂
LikeLike
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!
LikeLike
Wow…this looks so tasty! My mouth is watering looking at your photos – I just might give this a try!
LikeLike
thanks Patti!
LikeLike
So good Jenna.
Madonna
MakeMineLemon
LikeLike
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.
LikeLike
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
LikeLike
Will you make me one too? 🙂 I know you’re going to love it!
LikeLike
Wow. This looks incredible. Gruyere cheese is definitely up there as one of my top favorite cheeses.
LikeLike
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)
LikeLike
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
LikeLike
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
LikeLike