# @dianemorrisey on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DYpTztlNeQh
- **Gondola URL:** https://gondola.cc/posts/65783218-dianemorrisey-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/cd32d7fa13.jpg
- **Posted:** 2026-05-22T15:12:07.000+00:00
- **Account Owner:** Diane Morrisey (@dianemorrisey) — https://gondola.cc/dianemorrisey

## Caption

With its tender and herby flaky crust and and vegetable filling, this seasonal  galette can be served in fat wedges as the main course with a side salad or in smaller slices as a starter. Either way, you’re going to love it. 

(All the veggies; onions, roasted tomatoes and sautéed zucchini can be made a couple days in advance of assembling the tart. The pie dough can also be made a few days in advance) 
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 Galette with Zucchini, Tomatoes, Balsamic Braised Onions in a Rosemary Thyme Herbed Crust 
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Pie crust: 
1 1/2 cups all-purpose flour
1 tbls chopped rosemary 
1 tbls thyme leaves
3/4 tsp salt
6 oz (12 tbls) cold butter cut into cubes
4 to 6 tbls ice water

In the bowl of a food processor pulse the flour, herbs and salt 
Add the butter and pulse again until the mixture resembles coarse cornmeal. Add 4 tbls ice water and pulse just until the dough comes together. Squeeze some of the dough in your hand. If it doesn’t hold together, add enough of the remaining water, 1 tbls at a time, until the dough does hold together when gently squeezed. 
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Balsamic Onions:
2 large onions, sliced thin 
1 garlic clove, chopped 
3 tbls butter 
4 tbls of balsamic vinegar
Water as needed
Salt & pepper

Sauté the onions & garlic in the butter over medium heat and season with s&p.  Continue to cook the onions until they are golden brown; about 45 minutes
Add the balsamic and a few tbls of water. 
Lower the heat and stir every 10 minutes or so adding a bit more water if needed to prevent sticking. After about 60-90 minutes the onions will become marmalade consistency and will be done. 
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Roll out the crust into a circle. Sprinkle about 1 cup of cheese (use whatever cheese you want.. I used shred mozz and feta) in the middle of the crust leaving a 2” space around. Sprinkle the onions on top of the cheese.  Next come the sautéed zucchini and top with roasted tomatoes. Fold the edges over the filling in pleats. Brush an egg wash over the exposed edges of the crust (1 egg beaten with 1 tbls water) and bake at 425F for 25-30 minutes or until golden brown. 
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#vegetarian #galette

## Stats

- **Views:** 7,999
- **Likes:** 1,215
- **Shares:** 0
- **Comments:** 36

## Tags

galette, vegetarian

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