Zucchini Galette

Name: Zucchini Galette
Prep time: 35 min
Total time: 3 h 10 min
Yield: 4 - 6 serving(s)
Ingredients: 1/2 recipe Basic Pie Dough; 1 medium zucchini, sliced into thin rounds; Kosher salt and freshly ground black pepper; 1 tbsp. unsalted butter; 1 tbsp. olive oil; 2 medium yellow onions, thinly sliced; 2 tsp. chopped fresh thyme; All-purpose flour, for work surface; 1/4 c. salt-cured olives, pitted and sliced; 2 anchovy fillets, finely chopped; 4 oz. Gruyère, grated (about 1 cup); 1 tbsp. heavy cream

Make this simple dinner whenever you've got too much squash!

By Lyda Jones BurnettePublished: Jul 14, 2023

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Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

35 mins

Total Time:

3 hrs 10 mins

Want to make a dinner everyone'll rush to the table for? Make pie! This rustic savory pie has a light, flaky crust filled with sweet summer squash and a rich melange of salty olives, Gruyère cheese, and sautéed onions. It's ideal on a summer night with a glass of wine and a side salad.

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Ingredients

1/2
recipe Basic Pie Dough
1
medium zucchini, sliced into thin rounds
Kosher salt and freshly ground black pepper
1 Tbsp.
unsalted butter
1 Tbsp.
olive oil
2
medium yellow onions, thinly sliced
2 tsp.
chopped fresh thyme
All-purpose flour, for work surface
1/4 cup
salt-cured olives, pitted and sliced
2
anchovy fillets, finely chopped
4 oz.
Gruyère, grated (about 1 cup)
1 Tbsp.
heavy cream

Directions

1. Step 1Preheat oven to 400°F. Line a rimmed baking sheet with paper towels. Arrange zucchini in a single layer on prepared sheet. Sprinkle with salt and let stand 30 minutes.
2. Step 2Meanwhile, melt butter and oil in a medium skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until deep golden brown, 25 to 30 minutes. Stir in thyme. Blot tops of zucchini with paper towels to remove excess moisture.
3. Step 3Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll dough to a 13-inch circle; transfer to prepared pan. Top with onions, olives, anchovies, and Gruyère, leaving a 2-inch border. Arrange zucchini slices on top. Fold edges of dough around filling, overlapping and pressing gently to seal. Brush dough edges with cream. Bake until crust is golden brown, 30 to 35 minutes. Let stand 5 minutes before serving.