Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette
Ingredients
The filling
-
2
medium
heirloom tomatoes
-
2
medium
zucchini
-
2
medium
yellow onions
-
½
cup
feta cheese
-
2
tablespoons
Dijon mustard
-
sprigs
fresh thyme leaves
-
to taste
Kosher salt
-
to taste
black pepper
The crust
-
2
refrigerator pie crusts
from 1 box
-
1
large
egg white
-
1
tablespoon
extra-virgin olive oil
-
2
tablespoons
butter
Instructions
- Preheat a large sauté pan and melt butter and olive oil.
- Add sliced onions, season with salt and pepper, and cook slowly for 40-45 minutes until caramelized.
- Cut one pie crust into a square and place it on a baking sheet lined with parchment paper.
- Brush the crust with beaten egg white and spread Dijon mustard on it.
- Layer half of the caramelized onions, zucchini slices, tomato slices, thyme, and half of the feta on the crust.
- Drizzle with olive oil and season with salt and pepper.
- Fold the edges of the crust over the filling and repeat with the second crust.
- Preheat the oven to 400°F and bake for 15 minutes until golden.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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