Ingredients: |
Ingredients:
Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 large onion, thinly sliced
1 tbsp. vegetable oil
1 tsp. balsamic vinegar
1 tsp. plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tbsp. slivered basil leaves
Glaze:
1 egg yolk beaten with 1-teaspoon water
Crust: 1/2 recipe Pate Brisee (basic pie dough)
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Directions: |
Directions:Prepare the Pate Brisee first and get it chilling before you begin the galette prep.
The filling: Thinly slice the zucchinis in rounds, ¼ inch thick. Spread the zucchini out over several layers of paper towels or clean kitchen towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using.
While zucchini rounds are sitting, heat 1 tablespoon vegetable oil in a large skillet. Caramelize onions in oil until translucent and beginning to brown. Add 1 teaspoon balsamic vinegar and cook 30 seconds longer. Remove from heat and transfer to bowl to cool.
In a small bowl, whisk the olive oil and the garlic together; set aside.
In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
Preheat oven to 400 degrees.
On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Spread onion mixture evenly. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, and then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
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This recipe for Caramelized Onion and Zucchini Galette is from