Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette
Caramelized onions and a spread of Dijon mustard make this rustic vegetable pie a favorite for an easy lunch, a light dinner or impressive appetizer.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
2yellow onions, peeled and sliced
1tablespoonextra-virgin olive oil, plus more for drizzling
2refrigerator pie crusts, 1 box
1egg white, beaten
2heirloom tomatoes, sliced
2zucchini, thinly sliced
1/2cupfeta cheese, crumbled
Sprigs of fresh thyme leaves
Kosher salt and freshly ground black pepper
Preheat a large sauté pan over medium heat and melt the butter and olive oil together. Add the sliced onions, season with salt and pepper and reduce the heat to simmer and slowly cook the onions for about 40-45 minutes, stirring occasionally until the onions are soft and caramelized. Set aside to cool.
Cut one of the refrigerator pie crusts into a roughly 7 X 9-inch square, so that you trim the rounded edges from the crust and discard or save for another use. Place the pie dough on one half of a large baking sheet lined with parchment paper. Lightly brush the bottom of the crust with the beaten egg white. Spread 1 tablespoon of the Dijon mustard on the crust, leaving a 1-inch border of plain pie crust all the way around the edge. Scatter half of the caramelized onions on the mustard then layer 2 rows of zucchini slices down the middle of the crust. Top with slices of tomato and sprinkle with thyme leaves and half of the feta cheese then 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.
Preheat the oven to 400 degrees F. Bake the galettes for 15 minutes or until the crust is golden and the vegetables are softened.