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
Ingredients
- 1 medium zucchini, sliced
- 1 sweet onion, sliced
- 1 Tbsp butter
- 1 Tbsp olive oil
- kosher salt
- 1 shallot
- 1 head garlic
- 3 oz Gruyere cheese, grated
- 1 pie crust dough round
- 1 egg beaten
Instructions
- Cut off top of garlic head, place on a square of foil, drizzle with olive oil and season with salt and pepper
- Roast garlic at 400 degrees for 1 hour {can be done ahead of time and refrigerated}
- Lay zucchini slices out on a paper towel and sprinkle with salt
- Let zucchini sit for 15 minutes, letting the salt draw out the moisture, then flip zucchini and salt the other side
- Meanwhile caramelize the onion, cooking over medium low heat in a skillet with the 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 lined baking sheet
- Squeeze garlic, releasing the roasted garlic from it's papery shell, and spread it all over dough with the back of a spoon or with your fingers
- Sprinkle dough with 1/3 of the cheese, leaving a 1 inch border
- Top cheese with 1/2 of onion shallot mixture and 1/2 of zucchini
- Repeat layers
- Fold the border dough up and over filling, making pleats as you go around the edge
- Brush folded dough with egg wash
- Bake at 400 degrees for 30 minutes for 30 minutes or until golden
- Cut into wedges to serve
- Serves 4 as a main dish or 6 as a side dish
Notes
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
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I will be sharing with the fabulous parties and blogs on my side bar and:
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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 🙂
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!
Wow…this looks so tasty! My mouth is watering looking at your photos – I just might give this a try!
thanks Patti!
So good Jenna.
Madonna
MakeMineLemon
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.
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
Will you make me one too? 🙂 I know you’re going to love it!
Wow. This looks incredible. Gruyere cheese is definitely up there as one of my top favorite cheeses.
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)
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
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