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
*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