Go Back

Zucchini Garlic & Gruyere Galette

Zucchini layered with roasted garlic and Gruyere cheese, enclosed in a pastry crust makes an unforgettable main or side dish
Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine American
Servings 6


  • 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


  • 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


do not skip the step of salting the zucchini otherwise you will have a soggy galette!
Keyword galette, quiche, vegetable pie, zucchini