Corn and Zucchini Galette

By Ashley Jennings | Last Updated: June 15, 2017

Corn and Zucchini Galette

Corn and Zucchini Galette

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.

Corn and Zucchini Galette

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.

Corn and Zucchini Galette

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.

Go to Corn and Zucchini Galette recipe

Corn and Zucchini Galette

Prep Time:

35 minutes

Cook Time:

40 minutes

Total Time:

1 hour, 15 minutes


4 to 6 servings


  • 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
Print recipe


  1. 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.
  2. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.

About Ashley Jennings

Ashley Jennings is the blogger behind Cook Nourish Bliss, where she shares healthy, whole foods along with a few indulgent treats. Ashley is a home cook who loves to play in the kitchen, where she is constantly tripping over her hungry beagle.

Read more from Ashley Jennings

Like what you see? Share it!


I just made this last night, and it was fantastic. The sweet, crunchy corn paired marvelously with the creamy, tangy goat cheese. I let my onions caramelize a bit which gave another delicious dimension. I used a homemade pie crust that I had in my freezer and it was flaky, buttery, and a perfect vessel for the veggies. The only thing I was missing was basil because my grocery store was sold out. One day, I’m going to have to plant some basil in my garden to have it handy for garnishes!

Hey Kristen! I’m so happy to hear it! That sounds wonderful with the onions! And yes, that’s the main reason I planted basil these last two years! 🙂

Hey Nancy! I actually think it would still be delicious without the goat cheese. Or another thought would be to leave out the goat cheese from the galette and then serve with a dollop of cashew cream!

Leave a Reply

Your email address will not be published. Required fields are marked *