Zucchini Galette

I’m soaking up every bit of summer I can, which means enjoying the fresh vegetables from the garden. If you’ve ever grown zucchini, you know how quickly it can pile up, leaving you wondering what to do with it all. That’s why I wanted to share this delicious and slightly different idea: a Zucchini Galette.

Course Appetizer, Brunch, lunch

Cuisine American

Keyword galette, zucchini

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 228kcal

Ingredients

1 homemade pie dough for crust or store-bought
1 medium zucchini sliced into thin rounds
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium yellow onions thinly sliced
2 teaspoons chopped fresh thyme
All-purpose flour for work surface
1 cup olives pitted and sliced
4 ounces Gruyère grated (about 1 cup)
1 tablespoon heavy cream

Instructions

Preheat the oven to 400°F. Lay the zucchini slices in a single layer on a rimmed baking sheet lined with paper towels. Sprinkle lightly with salt and set aside for about 30 minutes so some of the moisture can be drawn out.
While the zucchini rests, heat the butter and olive oil in a skillet over medium heat. Add the onions, season with a little salt and pepper, and cook slowly, stirring now and then, until the onions turn soft and caramel-colored, about 25 to 30 minutes. Stir in the thyme and set aside to cool slightly.
Pat the tops of the zucchini dry with more paper towels to soak up any extra liquid.
Line another baking sheet with parchment paper. On a floured surface, roll the dough into a rough 13-inch circle and move it to the parchment-lined pan. Spread the onions evenly over the center of the dough, then scatter on the olives and cheese, keeping about two inches of dough clear around the edge. Arrange the zucchini slices over the filling in overlapping circles.
Fold the edges of the dough up over the vegetables, pleating as you go, so it holds together. Brush the crust with heavy cream. Bake for 30 to 35 minutes or until the crust is golden and crisp. Let cool for about five minutes before slicing and serving.

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