Zucchini Galette with Tomatoes and Feta

5 from 32 votes

Zucchini Galette with Tomatoes and Feta

This zucchini galette pairs zucchini and tomatoes in an easy to make meal. The galette is a fresh and vegetable-forward dish that is easy to customize.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, vegetarian

Cuisine: American

Keyword: galette, zucchini, zucchini and tomato galette, zucchini galette, zucchini galette with tomatoes

Servings:

Calories: 249kcal

Author: Aimee

Ingredients

1 pie crust
2 zucchini
salt
5 cherry tomatoes
1 egg
1 teaspoon water
2 teaspoons olive oil
½ teaspoon dried oregano optional
feta optional

Instructions

Preheat oven to 400 degrees F. Thaw pie crust according to package directions.
Wash and dry the zucchini and tomatoes. Slice zucchini into ⅛ inch rounds, discarding the stem. Slice tomatoes into 2-3 pieces each.
Spread zucchini slices out on paper towels Lightly sprinkle with salt. Wait 10 minutes, then blot any excess moisture from zucchini with paper towels.
Roll out the pie crust onto a parchment-lined baking sheet. Add the zucchini slices in an overlapping pattern, leaving a ¾-1 inch border on the outside. Add the tomatoes on top of the zucchini.
Fold over the edge of the pie crust in an overlapping pattern, covering the outer part of zucchini.
To a small bowl, add the egg and water. Whisk together, then brush onto the crust.
Drizzle olive oil over the zucchini and tomatoes, then add any dried herbs and feta.
Bake in the oven for 35-40 minutes. Remove, serve warm or at room temperature.

Notes

If using a very large zucchini, you may only need one. If using small-medium zucchini, you will likely need two.
Don't oversalt the zucchini, or your galette may end up too salty.
Cherry tomatoes work great on this tart as they don't add too much moisture to the galette, but still add that bright tomato flavor.
If making your own pie crust, you'll want it to be about 9-10 inches in diameter.

Nutrition