This galette is wonderful for an appetizer or as a side dish with a hot bowl of soup on a chilly day. It is similar to a quiche in texture but has a rich buttery crust to showcase the filling. My favorite vegetables are zucchini, sweet potato and Florida sweet onions. Here in Florida, we have several varieties of these vegetables that vary at different times of the year. Florida sweet onions are sold with the green tops and are the best tasting onions as they are so very sweet to eat. I just love to see what's fresh and new at the local Farmer's Market and explore and create new recipes in my home kitchen. <br /> <br />Here are a few of my COOKS TIPS for this recipe: <br /> <br />The food processor is your best friend for this recipe! Use the food processor to coarsely SHRED the zucchini. Cut the top and bottom off. Slice into 2 long pieces. Use a teaspoon the remove the seeds. Feed into the processor the long way. Drain on a paper towel until ready to use in the filling. <br /> <br />For the sweet potato, remove the skin with a vegetable peeler. Cut into 4 long pieces and feed into the processor to SHRED. Blot dry with a paper towel before using in the filling. <br /> <br />For the sweet onion, peel the top and bottom and cut into quarters. Feed into the processor and SLICE thin. If using a Florida sweet onion, by hand slice the light green tops nearest to onion bulb into 1/4" pieces.

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