Zucchini Galette

Why Make This Recipe

Zucchini galette is a fantastic dish that combines fresh vegetables with a flaky crust. It is a great way to enjoy seasonal zucchini and makes for a perfect appetizer or a light main course. The blend of flavors from the onions, olives, and Gruyère cheese adds depth to this simple dish. Plus, it’s a lovely way to impress your family and friends with minimal effort.

How to Make Zucchini Galette

Ingredients

• 1/2 recipe Basic Pie Dough
• 1 medium zucchini, sliced into thin rounds
• Kosher salt and freshly ground black pepper
• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 2 medium yellow onions, thinly sliced
• 2 tsp. chopped fresh thyme
• All-purpose flour, for work surface
• 1/4 c. salt-cured olives, pitted and sliced
• 2 anchovy fillets, finely chopped
• 4 oz. Gruyère, grated (about 1 cup)
• 1 tbsp. heavy cream

Directions

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with paper towels. Arrange the zucchini slices in a single layer on the prepared sheet. Sprinkle with salt and let them stand for 30 minutes.

2. While the zucchini is resting, melt the butter and olive oil in a medium skillet over medium heat. Add the sliced onions and season with salt and pepper. Cook the onions, stirring occasionally, until they become deep golden brown, which takes about 25 to 30 minutes. Stir in the chopped thyme at the end of the cooking time.

3. After 30 minutes, blot the tops of the zucchini slices with paper towels to remove excess moisture.

4. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll the dough into a 13-inch circle, then transfer it to the prepared baking sheet.

5. Top the dough with the cooked onions, sliced olives, anchovies, and grated Gruyère, leaving about a 2-inch border around the edges. Arrange the zucchini slices on top of this mixture.

6. Fold the edges of the dough over the filling, overlapping and pressing gently to seal.

7. Brush the edges of the dough with heavy cream. Bake the galette for 30 to 35 minutes, or until the crust is golden brown. Let it stand for 5 minutes before serving.

How to Serve Zucchini Galette

Serve the zucchini galette warm, at room temperature, or even chilled. It pairs well with a simple green salad or a light soup. You can cut it into wedges for easy sharing or serve it whole for a beautiful presentation.

How to Store Zucchini Galette

To store leftover zucchini galette, wrap it in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze it, but it’s best to eat it fresh.

Tips to Make Zucchini Galette

• Make sure to slice the zucchini thinly for even cooking and to prevent a soggy texture.
• Allowing the zucchini to rest with salt helps draw out extra moisture, making the galette flakier.
• You can use store-bought pie dough if you’re short on time.
• Feel free to add any other vegetables you enjoy, like tomatoes or bell peppers.

Variation

You can customize this galette by using different types of cheese or by adding herbs like basil or parsley for extra flavor. If you want a vegetarian version, you can simply omit the anchovies.

FAQs

1. Can I use other vegetables in the galette?
Yes, you can use other vegetables like bell peppers, tomatoes, or even mushrooms for different flavors and textures.

2. Is it necessary to use anchovies?
No, anchovies are optional. They add a unique umami flavor, but you can skip them if you prefer a vegetarian dish.

3. Can I make the dough ahead of time?
Absolutely! You can prepare the pie dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for longer storage. Just let it thaw in the fridge before using.