Zucchini Onion Galette with Pine Nuts and Thyme Flowers
I often like to turn dishes that are typically sweet into savory ones. When I brought home a bunch of zucchini from the market, I wanted to bake something with it other than zucchini bread, and that's when this galette came to mind! I find galettes and pies to be so satisfying for some reason, especially when eaten like pizza...yep. The caramelized garlic and onion add a necessary sweetness while thethyme flowers bring that summery herbaceous touch and the pine nuts add a bit of decadence. I had a round zucchini and a pattipan, so I sliced them into large rounds, but a normal zucchini sliced into coins would be fine too! The crust is an adaptation of this one from Sanda, a favorite blogger of mine.
1 ¾ cups whole spelt flour (I used sprouted spelt)
5 tablespoons solid extra virgin olive oil *see note
2 egg yolks
2 tablespoons filtered cold water
pinch of sea salt
1 large zucchini, yellow, or pattipan squash, sliced into ¼ inch rounds
1 large yellow onion, thinly sliced lengthwise
3 large garlic cloves, thinly sliced lengthwise
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme (thyme flowers if you can find them)
pinch of sea salt
pinch of fresh black pepper
small handful of pine nuts
1. Combine flour and salt in a large bowl. Add oil and mix with a fork, incorporating oil into the flour until crumbs form.
2. Add the egg yolks and mix again, using your hand to form a ball of dough. Add cold water if necessary.
3. Wrap the dough in plastic wrap and chill in the fridge for at least an hour.
4. Heat a large skillet over medium heat. Add oil and when heated, add onion and salt sauté for 8-10 minutes until soft. Add garlic and continue to sauté for 5 minutes until very soft and golden.
5. Remove from pan and set aside in a bowl.
6. Add a little more oil to the heated pan and add zucchini, sautéing until just slightly softened. Remove from pan into a separate bowl.
7. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Take the chilled dough and on a lightly floured surface roll the dough out into a 1/8 inch thick disk.
8. Place a layer of onions on the disk, leaving two inches around the edge for folding over.
9. Add a layer of zucchini and then a final layer of onions. Top with pine nuts, dried thyme, sea salt and black pepper.
10. Gently fold the edges over, creating any patter you like, or none at all. Brush the top of the dough with an egg wash.
11. Place the galette on baking sheet and bake for 40-45 minutes, or until the crust is golden brown.
12. Allow to cool slightly, then slice and enjoy!
*Note: To chill olive oil, pour amount into a sealable container and place in the freezer for at least a couple of hours to solidify. Take out 30 minutes before beginning the dough in order to soften just slightly.