10/08/10
Editorial Intern
From The Nosh Pit

A zucchini galette with carmelized onions evokes summer.

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As the weather is beginning to cool I'm desperately trying to hold on to the last vestiges of summer. I know that before long I'll be stepping in slush puddles at the curb, wearing four pairs of socks and pulling my gloves on and off every time I get an e-mail.

So in an effort to delay that as long as possible, I'm still cooking with summer ingredients, like in this Zucchini Galette. Galette is a fancy (and French) word for a free-form tart, and you can make them savory or sweet - filled with apples, berries - even chocolate - or tomatoes, cheese and squash.

This one is filled with the quintessential summer vegetable (aside from tomatoes of course), zucchini. It's also known as summer squash, which refers to the vegetable's life span rather than its growing season. Winter squashes - like acorn, butternut and spaghetti - can keep for months after picking, while zucchini only lasts about a week. The end of the summer zucchini harvest is still on market shelves, and most stores keep stocking it all winter.

So when you're shoveling snow off the driveway in a couple of months, you can still enjoy this summer treat.

Zucchini Galette with Caramelized Onions

Crust:

6 tablespoons vegetable shortening
3/4 cup (1 1/2 sticks) margarine or butter
3 1/4 cups flour
1/4 teaspoon kosher salt
1 tablespoon sugar
1/2 cup plus 2 tablespoons ice water

Filling:

1 medium onion
1 tablespoon olive oil
1 teaspoon brown sugar
2 medium zucchini
1 egg, beaten
2 teaspoons salt
1/2 teaspoon black pepper

1 egg yolk
2 tablespoons water

Dice the shortening and butter into small pieces and place in a bowl. Stick it in the freezer for about 20 minutes.

In a large bowl or a food processor place the flour, salt and sugar, and stir or pulse to combine.

Sprinkle the chilled shortening and butter over the flour mixture, and pulse to combine or cut in with a pastry cutter.

Add the ice water, a tablespoon at a time, until it comes together. Form into a large disc and wrap in plastic wrap. Refrigerate for at least an hour.

Heat the oil in a frying pan over medium heat.

Slice the onion into rings, and place in the pan. Cook, stirring every couple minutes until deep brown in color - 20 to 30 minutes. Remove from heat.

Grate the zucchini into a large bowl. Stir in the egg, salt and black pepper. Mix in the onions.

Remove the dough from the fridge. On a well-floured piece of parchment paper, roll it out into a 14-inch circle.

Mound the zucchini mixture in the center and spread evenly, leaving about a 2-inch diameter of dough bare around the edge.

Fold up the edge over the filling and press gently to hold. Beat the egg yolk and water together, and brush over the exposed dough.

Bake at 375 F for 35 to 45 minutes.

 

A...@jewishweek.org

Last Update:

11/14/2012 - 13:22

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