Tomato, Caramelized Onion, and Zucchini Whole Wheat Galette

I’ve started working at a produce stand at the Farmers’ Market on Saturdays. Side. Hustle. It’s been so much fun, I’ve met some amazing people, and I leave with ingredients to make these beautiful summer treats! This recipe may include some unique veggies but the filling is interchangeable so don’t feel pressured to visit 3 grocery stores looking for “fairytale eggplant”. Special thanks to Three Springs Fruit Farm for growing these beautiful AND delicious ingredients. And, farewell summer 2016!

Galette crust:
8 tbsp butter, cold
3/4 cup whole wheat flour
1/2 cup all-purpose flour, plus extra for dusting & rolling
3 tbsp whole milk
1.5 tsp salt
2 tsp apple cider vinegar

Inside (this is a total free-for-all! Have fun and use whatever produce you have that week. Here’s what I did):
– 10 cherry tomatoes, sliced
– 3 heirloom tomatoes {different colors make it beautiful if you can find them, but can use any type of tomato year round}
– 2 fairytale eggplants
– 1 onion, sliced thinly and caramelized
– 1/4 cup sun-dried tomato & basil chevre
– 1/4 cup grain mustard

Caramelizing onions takes time, so I always start with this step. {Here is a detailed post on caramelizing onions.}

Slice onions thinly (1/4 inch). Put the sliced onions in a pan with some oil and THEN turn on the stove to low-medium. You won’t ever hear the onions sizzle, this is a slow process that yields richly brown and soft onions as opposed to black and still crunchy onions.

Slice and prepare the rest of your vegetables so they are ready for filling. Once the dough is made you must act quickly to put it in the oven, so ensuring everything is prepped will really help future-you.

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  1. Make the dough. Mix flours together in a food processor.
  2. Cut the butter into 1/4 in cubes and place in the freezer for 5 minutes.
  3. Add shortening and butter to flour and pulse.
  4. Add ice water and pulse until combinededited_Document Name_6
  5. Refrigerate ball of dough slightly to re-chill (15-20 min)
  6. Roll dough on floured surface into a flat sheet

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NOW is the fun part, “decorate” with spread/cheese, mustard, and veggies. Fold dough edges over the vegetables and cook at 350* until golden brown. I did 375* and the edges cooked but the bottom was slightly too soft.

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Finished product:edited_Document Name_14.JPG




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