Savory Zucchini Tomato Galette with Feta

No ratings yet

Savory Zucchini Tomato Galette with Feta

This savory summer galette is perfect as an appetizer or a light lunch. The fresh zucchini is layered with caramelized onions, heirloom tomatoes and feta all wrapped with a flaky buttery crust.

Prep Time20

Cook Time40

Resting time for pastry dough30

Total Time1 30

Course: Appetizer, Main Course

Servings: slices

Calories: 211kcal

Author: Rose

Equipment

medium skillet
baking pan
mandoline slicer

Ingredients

Pastry dough: (or store-bought pastry dough)

1⅓ cup flour
12 tsp salt
6 tbsp cold unsalted butter
4-5 tbsp ice cold water
1/2 tsp vinegar

Filling:

2 medium zucchini, ⅛-¼ inch slices
1/2 tsp salt
1 medium onion, thinly sliced
1/2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 clove garlic, minced
1 tsp dried basil
1-2 heirloom tomatoes, sliced
1/3 cup (2 oz) feta, crumbled
extra virgin olive oil
fresh basil

Instructions

Pastry Dough:

Combine flour and salt in a medium bowl. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry blender or your hands and break the butter into small crumbly like texture. Gradually, add the vinegar and ice cold water mixture, stirring the dough around the bowl with your hands to bring the dough together. As soon as it is moist enough to gather the dough together, form it into a large disc and tightly wrap in plastic wrap and place in the refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.

Filling:

Using a mandoline, slice zucchini on paper towel. Sprinkle salt over the zucchini slices and set aside. After about 10 minutes, pat dry. This helps to release any moisture.
Meanwhile, on medium heat, melt butter and add olive oil to a medium skillet. Add onions and saute for 20 minutes, add garlic and cook for another minute, long enough to release it's aroma. Set aside to cool.
Preheat oven to 400°F. Line a large baking pan with parchment paper.
Remove the pastry dough from the refrigerator and roll it out on a lightly flour surface to a 12 inch circle. Then transfer to the prepared lined baking pan.
Start layering the galette with the caramelized onions and garlic leaving 1-2 inches from the edges. Then add the zucchini slices making sure they overlap creating a circular design. Add dry basil, add half the feta, tomato slices, remaining feta and drizzle with olive oil. Fold the edges in creating a pleat design. Brush with egg wash and bake for 35-40 minutes until the crust is golden.
Once the crust is golden in colour and the zucchini, tomatoes and feta is baking through, remove from oven and allow to cool for 5 minutes. Garnish with fresh basil. Enjoy!

Nutrition