This seasonal galette features a tender, herby flaky crust filled with sautéed zucchini, balsamic braised onions, and roasted tomatoes. Perfect as a main course or as a starter, it's easy to prepare and a great addition to any meal.
1: Sauté the onions and garlic in butter over medium heat, season with salt and pepper.
2: Continue cooking the onions until golden brown, about 45 minutes.
3: Add balsamic vinegar and a few tablespoons of water. Lower the heat and stir every 10 minutes, adding more water to prevent sticking.
4: Cook for about 60-90 minutes until the onions reach a marmalade consistency.
5: Roll out the pie crust into a circle.
6: Sprinkle about 1 cup of cheese in the middle of the crust, leaving a 2-inch space around.
7: Sprinkle the cooked onions on top of the cheese.
8: Add the sautéed zucchini and top with roasted tomatoes.
9: Fold the edges of the crust over the filling to create pleats.
10: Brush an egg wash (1 beaten egg with 1 tablespoon water) over the exposed edges of the crust.
11: Bake at 425°F for 25-30 minutes or until golden brown.
