Take-out Tuesday, Zucchini Galette

the Painted Apron

2 years ago

I do love zucchini, it is such a versatile vegetable

You can make so many different things with it~

One of my favorite things to make for side dishes are galettes

This one is full of roasted garlic,

caramelized onion and shallot, and Gruyere cheese

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

Start 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~

This is a great side dish for BBQ chicken or steak

Zucchini Garlic & Gruyere Galette

Zucchini layered with roasted garlic and Gruyere cheese, enclosed in a pastry crust makes an unforgettable main or side dish

Course Main Course, Side Dish

Cuisine American

Keyword galette, quiche, vegetable pie, zucchini

Prep Time 30

Cook Time 30

Servings 6

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