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Cheesy Tomato Zucchini Galette
Yield: One 9-inch pie.
For the crust
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon coarse salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 large egg yolk, plus 1 large egg, for the egg wash
- 1/4 to ˙1/2 cup ice water
- 1 tablespoon water or milk, for the egg wash
For the filling
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 1 small zucchini, halved lengthwise and cut crosswise into 1/2-inch thick half-moons
- 1 1/2 pounds cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 4 ounces fresh mozzarella balls or fresh mozzarella
- 3 tablespoons fresh basil leaves, sliced
- 1/4 cup plus 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
Make the crust for Cheesy Tomato Zucchini Galette:
In a food processor, pulse the flour, Parmesan cheese, salt, and butter until mixture resembles coarse meal.
Add 1 egg yolk; pulse to combine.
Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.)
Form dough into a disk, and wrap in plastic.
Refrigerate or freeze until firm, about 30 minutes.
Make the filling Cheesy Tomato Zucchini Galette:
Heat 1 tablespoon oil in a skillet over medium.
Add the onion; cook, stirring occasionally, until softened, about 5 minutes.
Add the zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.
Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into onion-zucchini mixture.
Season with salt and pepper.
Shaping the crust shell
On a lightly floured surface, roll out dough to a 13-inch round and about ¼-inch thick.
Make seven 3-inch-long cuts around edge of dough, evenly spaced.
Transfer to dough to a 9-inch pie plate.
Brush the dough shell with the remaining tablespoon of olive oil.
Transfer the filling to the shell.
Fold in flaps of dough, slightly overlapping.
Refrigerate until dough is firm, about 30 minutes.
In a small bowl, whisk 1 tablespoon of water (or milk) with the remaining egg and brush over crust.
Preheat oven to 375°F.
Baking the Cheesy Tomato Zucchini Galette
Bake the pie on a foil or parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.
Transfer to a wire rack to cool slightly.
Serve warm or at room temperature.
Making the crust without a food processor
I do not have a food processor so I made the crust in a bowl using a pastry cutter.
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thanks for posting..
Just a little something from Judy says
I am guessing that they were thrilled to have you in their company, for more reasons than one. This looks like it has all of my favorites too, and I am thankful for how carefully you shared the recipe. Thank you!
Oh, this looks heavenly! I think I'm going to HAVE to try this one! Thanks so much for sharing the recipe! ~tina
Kathy @ Sweet Up-North Mornings... says
Your such an amazing cook.
I'm looking for a killer tomatoe soup recipe for Christmas…The kids are trying soups for Christmas this year..interesting!
I had just made about 2 months ago a Zuccinni pie but it was kind of boring, THIS looks delicious.. Definitely going to be making this. Thank you for sharing! 🙂
Oh my, that looks delicious…and beautiful! I must put this one in my recipe file…
This looks wonderful and a great make for Christmas. Thanks for sharing.
that looks delicious! thank you for
the recipe. i will make it when our
big family gets together.
You always post such great recipes, Lorraine. And, even if I have just eaten they make me hungry. Hope you have a great week- xo Diana
Debbie Petras says
Oh my, I'm so hungry and seeing this is so tempting. I was going to go on my treadmill but now I want to eat. 🙂 I pinned this recipe so I could make it in the future.
Blessings and love,
oh my does that ever look good.
Sounds fabulous and LOOKS fabulous, too! YUM!
Thanks for sharing!
I just came over from Ann's blog. O my that looks good! I wonder if I can cut the fat and make it work for our "diet."
Looks great I can't wait to try this…Happy new week with love Janice
Happier Than a Pig in Mud says
Just gorgeous! The crust really sounds flavorful and different, looks like a true winner:@)
Shabby chic Sandy says
This looks delicious!
I will definitely make this! I love a pie like this and yours always looks like it stepped from the pages of a magazine, well, in your last picture it really looks like that! Thanks for the recipe!
Ohhh This is GREAT
Absolutely my kind of pie
Looks tempting, colorful and delicious.
Oh my goodness, does that pie ever look good…can't wait to try it.
FABBY'S LIVING says
Barbara is right..all my faves too, rolled into a great looking pie! Hubby adores pies, so here's a new one for him! Thanks for the recipe pretty lady and may you have a wonderful and happy holiday week.
Barbara F. says
All my faves in one pie. Sounds and looks delicious. xo