This Tomato Zucchini Galette recipe is as simple as it is delicious. Flaky and crispy puff pastry brushed with zippy Dijon mustard, then topped with zucchini and tomato slices and sprinkled with feta cheese. Add a few extra grinds of black pepper and serve. It is perfect with eggs at breakfast or a big green salad for a light dinner, and it’s great to cut into bite-size pieces for a terrific party appetizer.
You are going to love the easiness of this recipe! Use your favorite store-bought puff pastry, and then just layer on the toppings. Cook up some onions until the onions turn deep golden in color. While the onions are cooking, prepare the pastry. Unfold the pastry and trim the edges. Now, brush the pastry with the beaten egg white and spread the Dijon mustard on top. Brushing the puff pastry with mustard provides flavor and sharpness to balance the sweetness of tomatoes and helps create a seal to keep the crust crisp. Layer the onions over the mustard and arrange the zucchini slices on top. Next, pile on the tomatoes and sprinkle with feta cheese and thyme. Add a drizzle of olive oil and fold the edges up over the filling. Finally, brush with egg wash and bake until the pastry is golden and the vegetables are softened. Serve warm.
To make the Tomato Zucchini Galette, you will need the following ingredients:
In a large pan over medium heat, melt together 2 tablespoons butter and 1 tablespoon olive oil. Add 2 yellow sliced onions, season with salt and black pepper to taste, and reduce the heat to low. Cook the onions for about 20-25 minutes, stirring occasionally, until the onions are soft and caramelized. Set aside to cool.
Preheat the oven to 400 °F. Trim the rounded edges from the puff pastry and discard or save for another use. This exposes the lamination, enhancing the rise of the puff pastry.
Use a slotted spoon to separate the egg yolk from the whites and place in two separate bowls. Lightly beat the egg white and set aside. Add 1 tablespoon cold water to the egg yolk and beat to combine. Set aside.
Place one puff pastry sheet on one half of a large baking sheet lined with parchment paper and lightly brush the pastry with the beaten egg white. Spread 1 tablespoon Dijon mustard on the pastry, leaving a 1-inch border around the edges
Scatter half of the caramelized onions on top.
Layer 2 rows of zucchini slices, slightly overlapping.
Top with tomato slices and sprinkle with half of the feta cheese and fresh thyme leaves. Drizzle with a little olive oil. Season with salt and black pepper to taste.
Fold the long edges up over the filling, next fold the short edges over and press the corners to seal together. Brush the egg wash evenly over the exposed puff pastry.
Repeat the process with the other puff pastry sheet.
Bake the galettes for 20-25 minutes or until the crust is golden brown and the vegetables are softened.
Serve warm or at room temperature.
This savory Tomato Zucchini Galette is perfect for all of the summer weekends ahead. Flaky puff pastry topped with zucchini, fresh tomatoes, and feta cheese and baked to golden perfection. The recipe is easy to throw together, thanks to store-bought puff pastry. Made it? Please rate this recipe, and leave us a comment below to let others know how good it was!
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