Caramelized Onion & Zucchini Galette with Feta and Thyme

📜 Intro:

This Zucchini Galette with Caramelized Onion and Feta is a stunning and satisfying vegetarian dish that balances rustic charm with refined flavors. Layers of buttery crust hold a medley of sweet onions, tender zucchini, and tangy feta cheese — all kissed with thyme. It’s the kind of dish you serve to impress guests or treat yourself on a cozy weekend.

🍽️ Icons + Info Layout:

• 🕒 Prep Time: 25 mins
• 🔥 Cook Time: 35 mins
• 🍴 Servings: 4–6
• 🧈 Crust Type: Homemade buttery pastry
• 🧑‍🍳 Difficulty: Advanced
• 🌿 Diet: Vegetarian
• 🌍 Cuisine: French-Inspired
• 🥗 Course: Main / Brunch

📝 Ingredients:

For the Crust:

• 🧈 1 1/4 cups all-purpose flour
• 🧂 1/4 tsp salt
• 🧈 8 tbsp unsalted butter, chilled and cubed
• 💧 2–4 tbsp ice water

For the Filling:

• 🧅 2 medium yellow onions, thinly sliced
• 🫒 2 tbsp olive oil
• 🧂 1/2 tsp salt
• 🥒 1 medium zucchini, thinly sliced into ribbons
• 🧀 1/2 cup crumbled feta
• 🌿 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 🥚 1 egg (for egg wash)
• 🥛 1 tbsp milk or water (for egg wash)

👨‍🍳 Instructions (Long & Detailed):

1. Make the crust dough:
   In a bowl, whisk flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
2. Caramelize the onions:
   In a skillet, heat olive oil over low-medium heat. Add sliced onions and salt. Cook slowly, stirring occasionally, for 25–30 minutes until golden and soft. Remove from heat and let cool.
3. Prepare zucchini:
   Slice zucchini into long ribbons using a mandoline or vegetable peeler. Sprinkle lightly with salt and let sit for 10 minutes, then blot excess moisture with a paper towel to prevent sogginess.
4. Assemble the galette:
   Preheat oven to 400°F (200°C). Roll out chilled dough on parchment into a 12-inch circle. Transfer to a baking sheet.
   Spread caramelized onions over the center, leaving a 2-inch border. Layer zucchini ribbons in swirls or a fan shape. Sprinkle with feta and thyme.
5. Fold and seal:
   Fold the dough edges inward over the filling, pleating as you go. It’s meant to be rustic! Mix egg and milk to make egg wash, then brush the crust edges.
6. Bake:
   Bake for 35–40 minutes until the crust is deeply golden and crisp. Cool for 5–10 minutes before slicing.