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Zucchini and Caramelized Onion Galette with Gruyère Recipe

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4.4 from 65 reviews

This Zucchini and Caramelized Onion Galette with Gruyere is a rustic, savory tart featuring a flaky whole wheat and all-purpose flour crust, filled with sweet caramelized onions, tender zucchini, and melted Gruyere cheese. Perfect as a vegetarian main dish or an elegant appetizer, this galette combines rich flavors with a crisp, buttery pastry for a comforting yet sophisticated meal.

  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings

Ingredients

For the Pastry

  • 1 1/4 C White Whole Wheat Flour (6 3/4 oz)
  • 1 1/4 C All Purpose Flour (6 1/4 oz)
  • 1/2 tsp Sea Salt
  • 2 sticks Butter, cold (16 oz)
  • 1/2 C Milk
  • 1 Tbs Apple Cider Vinegar
  • 2 Tbs Water, ice cold

For the Filling

  • 4 lbs Sweet Onions (about 4 smallish)
  • 3 lbs Zucchini (about 6 small)
  • 1 C Gruyere, grated (8 oz)
  • 1 Tbs Olive Oil
  • 1 Tbs Butter
  • 2 tsp Sea Salt, divided
  • 1 tsp Granulated Sugar
  • 1/4 tsp Ground Black Pepper
  • 1/8 tsp Red Pepper Flake (dried, optional)
  • 1/4 tsp Tarragon (dried)
  • 1/4 tsp Thyme (dried)
  • 3 Sprigs Thyme (fresh for garnish)
  • 1 Tbs Egg
  • 1 Tbs Water (for egg wash)

Instructions

  1. Make the Pastry: Cut the cold butter into 1/4″ slices and freeze for 5 minutes. Mix milk and apple cider vinegar; let sour for 5 minutes. Combine flours and salt, cut in butter until almond-sized pieces form. Add milk mixture to flour and mix until shaggy dough forms. Add 2 Tbs cold water and fold dough quickly to keep it cold. Shape into circle, wrap in plastic, and refrigerate overnight or at least 2 hours.
  2. Prepare Zucchini: Grate zucchini reserving 1/2 one zucchini sliced thin for topping. Salt shredded zucchini and let drain 25 minutes. Squeeze out excess moisture and set aside.
  3. Caramelize Onions: Slice onions thinly. Heat olive oil and butter over medium-low heat and cook onions with 1 tsp salt and sugar for about 30 minutes, stirring occasionally, until deeply caramelized.
  4. Roll Out Dough: Remove dough from fridge. Dust work surface and rolling pin with flour. Condition dough by beating it down, then roll into a 16″ round disc, turning and flouring as needed. Wrap in plastic and chill for at least 20 minutes.
  5. Mix Filling: Combine drained zucchini, caramelized onions, ground pepper, red pepper flakes (optional), tarragon, dried thyme, and grated Gruyere. Taste and adjust seasoning if needed.
  6. Assemble Galette: Whisk egg with water for egg wash. Place pastry on parchment-lined sheet pan. Spoon filling into center leaving 2″ border. Fold dough edges over filling, overlapping around galette. Arrange sliced zucchini decoratively on exposed filling. Brush crust with egg wash.
  7. Bake: Preheat oven to 400°F. Bake galette for 45 minutes on center rack, turning halfway through to ensure even browning.
  8. Finish and Serve: Let galette rest 5 minutes. Cut into wedges with a pizza cutter. Garnish with fresh thyme leaves and flowers if available. Serve warm or at room temperature.

Notes

  • Make the pastry dough one day ahead if possible for best texture and flavor.
  • Squeezing out as much moisture as possible from shredded zucchini prevents soggy crust.
  • Caramelizing onions low and slow ensures deep, sweet flavor; be patient.
  • Keep the dough cold throughout handling to maintain flakiness in the crust.
  • Use a sharp microplane or box grater for zucchini shredding to get the best texture.
  • The egg wash helps the crust turn golden and crisp.
  • If the dough tears while rolling, seal tears with a little water to prevent filling leakage.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/zucchini-and-caramelized-onion-galette-with-gruyere-recipe/