Mexican Style Zucchini and Caramelized Onions Galette

Tip:  Read directions completely before preparing.

1 large zucchini, sliced

1 teaspoon salt (to sweat zucchini)

1/2 cup caramelized onions (Click for Recipe)

1 large clove garlic, minced

1 - 9 inch ready to bake pie crust

1 1/2 cups Kraft Authentic Mexican cheese

1 jalapeno, thinly sliced, diagonally  (stems and seeds removed)

1 egg

parchment paper

Directions:

Lay zucchini rounds out over several layers of paper towels.

Sprinkle with salt and let sweat for 30 minutes.  Gently pat the zucchini dry with paper towels before using and set aside.

Preheat oven to 400 degrees.

Thoroughly mix the caramelized onions, and garlic.  

Unroll the pie dough on parchment paper.  Sprinkle 1/2 cup cheese in the center of the dough, leaving about a 2-inch border all around.

Layer half of the zucchini slices on top of the cheese.

Add half of the caramelized onions mixture on top of the zucchini.

Sprinkle 1/2 cup of the cheese.

Add the final layer of zucchini.

Add the final layer of caramelized onions mixture.

Add a layer of the jalapeno slices.

 Sprinkle top with the remaining 1/2 cup cheese.

Fold the edges of the pie dough up to close the galette. 

In a medium sized bowl, whisk egg until well blended, add 1 tablespoon water, and whisk again until well blended.  Brush the crust with the egg yolk wash.

Place on a baking pan with the parchment paper and bake for 30 minutes, or until the crust is golden brown and the cheese is melted.

Tip:  Galette is a general term used in French to designate various types of flat, round or freeform crusty cakes.