This cheesy, vegetable-filled galette from content creator and recipe developer Pierce Abernathy is what we’re making to send off the warm weather and ease our way into the crisp days of fall. Potatoes bring a bit of heartiness, while jammy caramelized onions and bold Tillamook Extra Sharp White Cheddar bring just the right balance of savory and sweet; thin slices of the season’s last zucchini lend a mild sweetness and rich texture that make a nice counterpart. Perfect for a dinner party app or weeknight main, this galette’s super easy to pull together thanks to the store-bought puff pastry (an equally buttery and flaky swap for homemade dough).
This recipe is shared in partnership with Tillamook. —The Editors
2 to 4
large white onion, thinly sliced
plus 1 teaspoon olive oil, divided
sheet puff pastry, thawed
Yukon gold potato, thinly sliced
medium zucchini, thinly sliced
Kosher salt, to taste
grated Tillamook Extra Sharp White Cheddar
fresh tarragon, chopped
In This Recipe
To a medium-sized pan, add the sliced onions and 1 teaspoon olive oil. Cook on medium-low heat, stirring often until caramelized, about 30 to 40 minutes. Set aside to cool.
Preheat the oven to 400°F (200°C).
Roll out the puff pastry to a roughly ¼-inch thick rectangle that’s about 11 x 17 inches. Use a fork and prick the pastry throughout.
Using a mandolin or a sharp knife, thinly slice the potato and zucchini and transfer to a mixing bowl. Season with 2 tablespoons of olive oil and a pinch of salt. Mix thoroughly and set aside.
Brush the remaining 1 tablespoon olive oil on the puff pastry and sprinkle half of the cheese across, leaving a 1-inch edge around the border. Spread roughly 1/2 cup of the caramelized onions over the cheese.
Cover with an even layer of zucchini and potato (you may have some slices leftover), then top with remaining cheese and tarragon.
Brush the edges of the pastry with the beaten egg and bake for 25 to 30 minutes, or until the pastry is cooked through and golden-brown.