Fresh corn is one of my very favorite parts about summer. While I absolutely enjoy eating it right off the cob, I’m always looking for fun new ways to put it to use, and this corn and zucchini galette is one way to do just that.
To keep this recipe nice and simple, I used store-bought pie dough. The filling itself also comes together fairly quickly. The red onion and zucchini are sautéed to soften them up and release the excess moisture in the zucchini. After removing the skillet from the heat, the fresh corn is stirred in, as it will cook entirely in the oven. Once the filling has cooled down to room temperature, some crumbled goat cheese is mixed in, before the galette is assembled and baked in the oven until golden brown. For a nice pop of freshness, fresh basil is sprinkled over the exposed filling after baking.
While the recipe calls for store-bought dough, you can absolutely use your favorite homemade version instead. If your dough rolls out to larger than the 10-inch size indicated below, you can either trim the edges or leave a larger border that will be folded over the filling.
The longer you let the galette rest after baking, the easier it is to slice. It can be served either warm or at room temperature, making it a great make-ahead dish for summer gatherings.
A summer galette using store-bought dough and filled with fresh corn, zucchini and goat cheese.
- 1 tablespoon olive oil
- 1 small red onion, sliced
- 1 clove garlic, minced
- 1 medium zucchini, chopped
- 1/4 teaspoon salt
- pinch of pepper
- 1 cup fresh corn kernels (from about 2 ears of corn)
- 1 (9- or 10-inch) refrigerated store-bought pie crust
- 2 ounces goat cheese, crumbled
- 1 egg yolk beaten with 1 tablespoon water
- Chopped (or chiffonade) fresh basil, for garnish
- Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, salt and pepper. Cook for about 5 to 6 minutes, until the vegetables are tender. Remove from the heat and stir in the corn kernels. Taste and season with additional salt/pepper if needed. Let the mixture cool to room temperature.
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- On a floured work surface, roll out the pie dough to a 10-inch circle (if it’s not already at this size). Carefully transfer to the prepared baking sheet.
- Stir the crumbled goat cheese into the cooled vegetable mixture. Transfer the mixture to the center of the pie crust using a slotted spoon and spread evenly, leaving about a 1 1/4-inch border around the edges. Fold the edges of the crust up over the filling slightly, pinching as needed and leaving the center exposed. Brush the crust with some of the egg wash mixture. Bake for about 30 minutes, or until the crust is golden brown.
- Remove from the oven and let stand for 5 minutes. Sprinkle the exposed filling with the fresh basil. Slice into wedges. Serve warm or at room temperature.
Prep time includes time to allow the filling to cool to room temperature. Hands on time is only about 15 minutes.