Recipe Box, Summer Squash Galette w/Tempura Onion Topping

the Painted Apron

7 years ago

I know I posted about zucchini earlier this month for Sneak a Zucchini on your Neighbor’s Porch Day, but this post is more about the onions than the zucchini

Thin delicate tempura battered fried onions…sigh…

I discovered how thinly you could slice onions with a spiralizer when I made Spiralized Onion & Potato Pie

I couldn’t wait to try frying these thin slices of sweet onion

I found this simple 3 ingredient tempura batter here, it’s just flour, water and egg whites

We had some for cocktail nibbles and then I saved the rest for topping the galette we were having for dinner

This recipe is a slight variation of Zucchini Garlic & Gruyere Galette

I cut the squash into slices with a spiralizer and let them drain on paper towels after salting

I promise I’m not trying to sell spiralizers, I just have been having so much fun with mine~

The secret to this galette is the roasted garlic spread on the bottom, and the real Parmigiano Reggiano cheese

So much irresistible flavor

You can skip the onion topping if desired, it’s delicious either way

Spiralized Tempura Battered Onion Rings

Course Appetizer, Side Dish

Cuisine American

Keyword onion rings, spiralized onions, tempera onion rings

Ingredients

1/2 large onion thinly sliced*
1 egg white
1/2 cup flour
1/3 cup ice water or beer
salt & pepper
oil for frying

Instructions

Heat oil in deep sauce pan or pot on medium high until a small piece of onion sizzles when dropped in.
Combine egg white with flour and liquid. Season well with salt and pepper.
Add onions and stir to coat. Place battered onions slowly into hot oil in small batches. They will cook quickly, use tongs to push them down or turn over if necessary.
Reduce heat if oil gets to hot. Onions should be golden and brown in 1-3 minutes.
Remove to paper towels to drain. Sprinkle immediately with kosher or sea salt.
Onions can be held in a 200 degree oven or reheated at 350. Makes about 4 servings
Recipe can be doubled or x 4 for more servings

Notes

*to cut slices with a spiralizer, cut ends of and peel onion. Make one cut from the center of the onion to the outer edge. Use the slicer blade.

Summer Squash Galette with Tempura Onion Topping

Course Main Course, Side Dish

Cuisine American

Keyword spiralized onion topping, summer squash, vegetable galette, yellow squash

Prep Time 20

Cook Time 40

Servings 6

Ingredients

1 medium zucchini thinly sliced
1 medium yellow squash thinly sliced
1/2 sweet onion thinly sliced
1 T butter
1 T olive oil
kosher salt
1 shallot diced
1 head of garlic roasted*
3 oz grated Parmigiano Reggiano cheese
1 pie crust dough round

Instructions

Lay squash slices out on a paper towel and sprinkle with salt. Let sit for 15 minutes.
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 1/2 of cheese.
Top with onion shallot mixture and then squash slices.
Season with salt and pepper and sprinkle with remaining cheese.
Fold dough up and over filling making pleats as you go around the edge.
Bake at 375 for 30-40 minutes or until golden.
Add onion topping** for the last 5 minutes of baking if desired. Cut into 4-6 wedges for serving

Notes

*Roasted Garlic: 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.

**top tart with Tempura Battered Onion Rings or French fried onions if desired