Monday, October 12, 2009
Veggie and Caramelized Onion Galette
1 clove garlic, crushed or finely chopped
1/8 Cup feta cheese, crumbled
Caramelize the onions by cooking in a heavy skillet over medium heat with 1 tablespoon of butter, a little salt, and a pinch of sugar. Stir occasionally until soft and lightly browned, about 15-20 minutes.
In a separate skillet, heat the olive oil and a little butter. Saute zucchini, summer squash, mushrooms, garlic, and salt over medium heat until softened, about 10-15 minutes. Add spinach in the last few minutes.
Combine onions, vegetables, and feta cheese in a bowl and set aside. Taste, and add salt if necessary. Roll out the frozen pie crust on a floured work surface and transfer to an ungreased baking tray. Spread filling evenly, leaving about an inch and a half around the edges. Fold up the edges, pleating as you go to make it fit. The center will be open.
Bake until golden brown, about 30-40 minutes. Let sit for five minutes after removing it from the oven. Then, slide onto a serving plate and cut into wedges. Serve hot, warm, or at room temperature.