A savory galette made with heirloom tomatoes, zucchini, caramelized onions, and feta cheese, all tucked into a flaky pie crust and baked to golden perfection.
1: Preheat a large sauté pan over medium heat and melt the butter and olive oil together.
2: Add the sliced onions, season with salt and pepper and reduce the heat to simmer and slowly cook the onions for about 40-45 minutes, stirring occasionally until the onions are soft and caramelized. Set aside to cool.
3: Cut one of the refrigerator pie crusts into a roughly 7 X 9-inch square, so that you trim the rounded edges from the crust and discard or save for another use.
4: Place the pie dough on one half of a large baking sheet lined with parchment paper.
5: Lightly brush the bottom of the crust with the beaten egg white.
6: Spread 1 tablespoon of the Dijon mustard on the crust, leaving a 1-inch border of plain pie crust all the way around the edge.
7: Scatter half of the caramelized onions on the mustard then layer 2 rows of zucchini slices down the middle of the crust.
8: Top with slices of tomato and sprinkle with thyme leaves and half of the feta cheese then drizzle with a little additional olive oil.
9: Season with salt and pepper.
10: Fold the long edges of the pie crust over and then the short edges over the zucchini slices.
11: Repeat the process with the other crust.
12: Preheat the oven to 400 degrees F.
13: Bake the galettes for 15 minutes or until the crust is golden and the vegetables are softened.
14: Slice and serve warm or at room temperature.
