- 2 tbsp Butter
- 1 tbsp Olive oilextra-virgin, plus more for drizzling
- 2 Yellow onionspeeled and thinly sliced
- 2 sheets Frozen puff pastrystore-bought, prerolled and ready to use
- 1 Eggplants
- 2 tbsp Dijon mustard
- 2 Heirloom tomatoessliced
- 2 Zucchinismall, thinly sliced
- ½ cup Feta cheesecrumbled
- 2 sprigs Fresh thymeleaves
- Kosher Saltto taste
- Black pepperto taste
Tomato Zucchini Galette
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:
Steps to make Tomato Zucchini Galette
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 oven and trim puff pastry
Separate egg yolk from egg white
Brush with egg white and Dijon
Scatter caramelized onions
Layer zucchini slices