Recipe Box, Summer Squash Galette w/Tempura Onion Topping
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
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
Summer Squash Galette with Tempura Onion Topping
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
Enjoy!
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I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Gardens Galore Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Celebrate and Decorate, Moonlight and Mason Jars Creatively Crafty
Full Plate Thursday Foodie Friday & Everything Else Thursday Favorite Things
Comments
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Jenna, what a beautiful dish! Squash is the summer vegetable that keeps on giving and what a wonderful recipe to still enjoy squash! Adding the onion rings on top is a win! Happy Thursday as we are feeling a touch of autumn this morning, I can’t wait!
Really? That is wonderful and actually I felt the same thing when I went outside on the porch at the beach this morning, it’s almost cool! I’m sure that will change later 😅 Thanks Pam
Wonderful recipe Jenna. I don’t know how you do so much, but I love it! Have a fabulous weekend.
Thanks Linda, but don’t be impresses, I go in spurts…last night I had a bag salad and my husband had a microwaved baked potato!
I bet the cheese does make al the difference in the world! Yummy, Jenna!
Yummy! I need to buy a spiralizer. My husband loves gadgets.
Your galette is so tempting.
Men are fascinated by this thing!
So these onions are like the French’s Onions that come in a can…only fresher and better BECAUSE they’re fresh? Is the taste similar? This looks so easy, I’m thinking I may try making them to put on casseroles and salads!
Yes! You can add more seasoning like cayenne or garlic if you want to also~ I was excited to see that you enabled comments again on your cute cute summer party post, but I couldn’t ever find the place to comment? Anyway, I hope you’ll share your killer margarita recipe, or is it a secret?
Can I have it for breakfast? Like now?
Johanne Lamarche
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Why not!
crispy onions rings make everything delish!!!! YUM!
What a great recipe Jenna. I love to add onions wherever I can, especially toppings. Perfect for this recipe. I’m impressed with all the recipes you use the spiralizer with! Have fun………
Love my spiralizer too! 💚 This looks super yummy!! 👍
Your savory galette sounds delicious Jenna! I’m anxious to try my spiralizer to thinly slice onions next time. 😉
Your Galette looks amazing, I love this for a summer treat! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen