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4 servings
35 min active time
1 h 40 min total time
4.0 (2 votes)
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Original
2 sliced | |
1 Tbsp | |
2 Tbsp | |
2 | |
1 | |
2 Tbsp | |
2 | |
2 thinly sliced | |
1⁄2 cup crumbled | |
to taste | |
to taste |
Amount per serving
Daily %
Calories
1660
83%
Total Fat
71 g
91%
Cholesterol
37 mg
12%
Sodium
1609 mg
70%
Total Carbohydrates
247 g
90%
Fiber
10 g
36%
Total Sugar
154 g
Proteins
18 g
36%
Calcium
199 mg
15%
Iron
5.9 mg
33%
Potassium
905 mg
19%
Vitamin D
0.10 mcg
1%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Pie Crust
- 1If you are using a store-bought pie crust, skip this section.
Prepare
- 1Slice the onions. Preheat a large sauté pan over medium heat and melt the butter and olive oil together. Add the sliced onions, season with salt and pepper and reduce the heat to simmer and slowly cook the onions for about 40 minutes, stirring occasionally until the onions are soft and caramelized. Set aside to cool.
- 2Roll the pie crusts into a roughly 7x9 inch.
- 3Line up a baking sheet with parchment paper. Place the pie doughs on it. Lightly brush the bottom of the crust with an egg wash. Spread 1 tablespoon of the Dijon mustard on the crust, leaving a 1-inch border of plain pie crust all the way around the edge.
- 1Slice the onions. Preheat a large sauté pan over medium heat and melt the butter and olive oil together. Add the sliced onions, season with salt and pepper and reduce the heat to simmer and slowly cook the onions for about 40 minutes, stirring occasionally until the onions are soft and caramelized. Set aside to cool.
Assemble
- 1Preheat the oven to 400F.
- 2Scatter evenly the caramelized onions on the mustard.
- 3Layer 2 rows of zucchini slices down the middle of the crust.
- 4Top with slices of tomato. Sprinkle with thyme leaves and half of the feta cheese then drizzle with a little additional olive oil. Season with salt and pepper.
- 5Fold/pinch the long edges of the pie crust over and then the short edges over the zucchini slices. Brush the folded crust with the egg wash.
- 6Repeat this section for each pie.
Cook
- 1Bake the galettes for 20 minutes or until the crust is golden and the vegetables are softened.
- 2Serve warm or at room temperature.
Published by Julien Amelot