Veggie and Caramelized Onion Galette

As a little kid I was horrified by anything with onions in it, or near it, or ever remotely close to it.  I could spot an onion from a mile away, and smell it from double that distance.  The taste was so bad to me that I couldn't even eat a dish that my Mom picked all the onions out of.  The flavor was still there.  I remember my frustrated parents telling me that they knew I'd grow to like them eventually.  NEVER!  I'd say.  But, here I am, thirty-some years later, posting a recipe full of onions on my cooking blog.  I hate to admit it Mom and Dad, but you were...dare I say it...right.  And, dear me, it's not the first time.  I like tuna now, and olives, and I drink coffee, daily.  

It's still a little hard, even for a convert like me, to admit that the onions really make the recipe.  But, this one is a case in point.  The beauty of this recipe is that you could make it with anything.  I used zucchini, summer squash, mushrooms, and spinach, but any combo of vegetables, with the onions, would probably be terrific too.  I cheated a little, since it was a week night, and used store bought frozen pie crust for the pastry.  It was great, but I'm sure homemade would be even better.  So, if you're feeling ambitious, knock yourself out, and let me know how it is.  Also, I didn't really measure as I went along, so this is my best guess of the amounts.  But feel free to add more onions! 

Serves 2-4

2 small zucchinis, diced

1 small summer squash, diced

1/2 an onion, thinly sliced

1/4 Cup frozen spinach, thawed and drained

5 or 6 crimini mushrooms, sliced

1/2 teaspoon salt

Pinch of sugar

1 Tablespoon of butter

1 Tablespoon olive oil

1 clove garlic, crushed or finely chopped
1/8 Cup feta cheese, crumbled

1 12-inch frozen pie crust, the flat rolled kind that comes in a box

Preheat the oven to 400 degrees. 

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.