{ Zucchini, Tomato & Caramelized Onion Galette }

I made my favorite savory tart crust anticipating making this roasted beet and chèvre tart this week. I ended up with some awesome looking zucchini from Door to Door Organics, and (inspired by this recipe) I decided to make a zucchini tart instead. Here is a recipe for a yummy zucchini, tomato, feta and caramelized onion galette!

{ ingredients }

CRUST (you can use a store-bought pie crust to save time or find my favorite recipe here and here)


  • 1 large white onion, peeled and sliced
  • 2 Tbs. olive oil, plus more for drizzling
  • 1 egg white, beaten (optional)
  • 2 Tbs. Dijon mustard
  • 2 large heirloom tomatoes, sliced
  • 1 large zucchini, thinly sliced
  • 1 cup feta cheese, crumbled
  • Sprigs of fresh thyme leaves
  • Sea salt and freshly ground black pepper

 { directions }

  1. Preheat oven to 400ºF.
  2. Preheat a large sauté pan over medium heat and add olive oil. Add the sliced onions, season with salt and pepper and reduce the heat to simmer and slowly cook the onions for about 30-35 minutes, stirring occasionally until the onions are soft and caramelized (or as crispy as you like them). Set aside to cool.
  3. Cut your store-bought crust in two, OR use one crust from my recipe mentioned above. Place the pie dough on one half of a large baking sheet lined with parchment paper. Roll/mold into a rectangle or oval. Lightly brush the bottom of the crust with the beaten egg white (if using).
  4. Spread the Dijon mustard on the crust, leaving a 1-inch border of plain pie crust all the way around the edge. Layer 2 rows of zucchini slices down the middle of the crust and top with slices of tomato. Sprinkle with thyme leaves and half of the feta cheese. Scatter half of the caramelized onions on the top and drizzle with a little additional olive oil. Season with salt and pepper. Fold the long edges of the pie crust over and then the short edges over the zucchini slices. Repeat the process with the other crust.
  5. Bake the galettes for 15 minutes or until the crust is golden and the vegetables are softened.
  6. Slice and serve warm or at room temperature.
  7. Enjoy! Yum!

Makes about about 4-6 servings. Shown here with Snap Pea, Cucumber & Mint Salad.

{ Keep Cooking in Love & Light! }

Zucchini, Tomato & Caramelized Onion Galette


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