Caramelised Onion, Celery, and Zucchini Galette
Another fridge foraging meal! If you’re not sure what I’m talking about, usually once a week I do a fridge clear out, where I use up whatever random ingredients are left in there! Today I had heaps of celery and zucchinis so I decided to make a simple savoury galette! The buttery pasty is absolutely divine with the vegetables, oozy melty mozzarella and zesty lemon!
INGREDIENTS
For the pastry:
2 cups of bread flour
120 grams of butter
1/4 - 1/3 cup of cold water
1 egg, for egg wash
For the filling:
half a bunch of celery, chopped
3 small zucchini’s, chopped
3 tablespoons of caramelised onions, or relish
2 tablespoons of olive oil
salt and pepper
1 teaspoon oregano
150 grams of mozzarella, torn into pieces
zest of half a lemon
INSTRUCTIONS
In a large bowl, work the butter into the flour with your hands until the mixture resembles sandy crumbs. Add the water and knead until the dough comes together. Pat the dough into a flat disc shape, cover in cling wrap, and rest in the fridge for 20 minutes.
Preheat the oven to 180C fan forced (200 C or 425 F). Add the sliced vegetables to a baking tray and drizzle over olive oil, salt, pepper and oregano. Bake in oven for 15 minutes then remove to cool slightly. Don’t turn off the oven though!
On a lightly floured work surface, roll the galette dough out to a large circle (Don’t worry if it’s not precise, around 12 inches or 30 cms should be large enough) Transfer the circle of dough to a baking tray lined with baking paper.
Spread the caramelised onions over the dough, leaving a strip around the edges. Then arrange your pieces of mozzarella, celery and zucchini over the onion in whatever pattern you fancy. Fold the outer edges of the dough over the filling. Then brush the exposed edges of the dough with egg wash. Sprinkle over the lemon zest, then season with salt and pepper.
Bake the galette in the oven for 25 to 30 minutes, until the crust is golden brown and the base is crispy. Serve immediately and please enjoy!