Wednesday, January 2, 2008

Onion and Zucchini Galette with Balsamic Reduction

They say to never serve a new recipe to friends... but who else should I test my experiments on? Mr.W? I'm lucky if he tastes the tiniest crumb. No, I need real people who will grab a big mouthful.

So I serve experiments to guests and bring them to parties. This is one of my experiments--and fortunately, it turned out great. The photo above may be a bit deceiving--it's actually quite large; I started cutting it before I remembered to take a photo, but afterward it was cut into tiny appetizer-sized wedges to bring to a party at a friend's house.


Onion and Zucchini Galette with Balsamic Reduction

1 cup balsamic vinegar

olive oil
4 small zucchini (about 2 cups), sliced thin (about 1/4" thick)
1/4 teaspoon dried sage leaves
1/8 teaspoon dried thyme

1/4 cup butter
3 cups sliced onion

3 cloves garlic, minced

basic pie crust for two single crust, prepared (I do my own crust by eye, but you could use two refrigerator pie crusts, pressed together and rolled into a bigger circle or oblong.)

In a small saucepan, simmer balsamic, stirring occasionally, until reduced by 3/4. You should have 1/4 cup when it's finished. Set aside to cool.

In a large bowl, combine sliced zucchini, sage and thyme. Drizzle generously with olive oil and toss with hands until each slice has some oil and herbs. Transfer to a baking sheet and spread out into one single layer (you may need two sheet pans--I did); bake in a preheated 350*F oven about 15 minutes, or until hot. Remove from oven and set aside to cool.

In a large skillet, melt butter; add chopped onion and saute on low until caramelized, stirring occasionally. (This took me about 30 minutes.) Remove onions with a slotted spoon to a plate. You'll have some buttery goodness still left in your skillet, so add a little olive oil to that and saute your garlic until fragrant, about 1 minute. Remove from heat.

Place your rolled-out crust on an oiled baking sheet and top with the garlic-butter-olive oil mixture. Spread around with a spoon or pastry brush to get it onto every inch of that pastry. Leaving a 2-inch border all around, spread onions on pastry. Top with zucchini slices.

Carefully bring dough border up and around onion and zucchini filling, folding decoratively as you go.

Bake galette in a preheated 350*F oven until golden, about 30-45 minutes. Remove from oven and drizzle exposed vegetables with balsamic glaze. Slice and serve warm.


This is great for a vegetarian side, and could be vegan if you use shortening for your pie crust and caramelize your onions in olive oil instead of butter.

4 comments:

Scribbit said...

That sounds fabulous--love the zucchini and onion combo. I've always wanted to make a galette.

Mrs. W said...

Michelle, you simply must make one--it's so much easier than it looks, and it makes YOU look like The World's Most Fabulous Cook. Certainly the easy way to impress!

katiez said...

This looks lovely! And why waste a perfectly good experiment on the family? I've book marked it (so to speak) for next zucchini season... No, forget that, I could use some from my freezer (since it's baked first)
And thanks for the silver cleaning tip....

Mrs. W said...

It was so delicious--let me know how you like it!

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