Garlicky Onion and Zucchini Galette

Quarantine boredom is at an all-time high, so why not bake? Flaky, tender crust with a silky filling full of flavor is within reach using flour, butter, and easily accessible veggies.

This galette was adapted from a Bon Appetit recipe, adjusting amounts and ingredients based on what was in the fridge. Anything’s possible when you start with a good pastry dough!

Tips

  • Expect a dry, crumbly dough even after the water is added. It will smooth out in the rolling process.
  • Keep your butter as cold as possible until bake time; it’s a good idea to store in the freezer until it’s incorporated in the flour.
  • Utilize produce you have on hand. Be creative.

GARLICKY ONION AND ZUCCHINI GALETTE

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 tablespoon sugar
  • 3 teaspoons kosher salt
  • 8 tablespoons (one stick) unsalted butter
  • 1/2 cup thinly sliced onion
  • 4-5 cloves garlic
  • 1/4 cup sliced rounds zucchini
  • 1 tablespoon Dijon (or spicy brown) mustard
  • 1/2 cup Parmesan cheese

Pastry

Whisk together flour, sugar, and 1 teaspoon salt in a small bowl. Incorporate 6 tablespoons cold butter into flour, using your hands. Work quickly to separate and smash each piece of butter into mixture. Be careful not to allow butter to soften too much. Next, slowly pour in just under 1/4 cup cold water into flour mixture. Form a mass

Place on lightly floured surface, then roll out into a 1/2 inch square. Fold rectangular, then again into a small square. Repeat this process (occasionally dusting with flour ) two more times, finally rolling dough out into a 7 -8 inch oval. Place on lined baking sheet and chill in fridge while you make the filling.

Filling

Preheat oven to 375. Heat 1 Tbsp butter in a saucepan, then add onions and garlic to pan. Cook over medium- low heat for about 10 minutes- allowing to onions to become golden without burning garlic. Sprinkle with 1 tsp. salt. Transfer mixture to a cool bowl or plate. Add the last Tbsp. of butter to the same skillet and toss the zucchini for 1 minute, then remove from heat.

Using a spoon or pastry brush, spread mustard across pastry, leaving 1 inch space around the perimeter, then top with onion mixture. Season with pepper and sprinkle Parmesan. Make cuts into the edge of the pastry every 1 and 1/2 inches or so, and then fold them up and around the filling in an overlapping pattern. Top neatly with zucchini slices and bake for 45-55 minutes, or until crust is a deep golden color.

Try this easy galette recipe and let me know what you think! I’m always open to new ideas, suggestions, and just foodtalk in general. Stay healthy.

The Iron Sister

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