I came up with this recipe a couple summers ago because our garden was overflowing with zucchini’s and our local farm was producing the sweetest corn. The crust of this galette has just the right amount of salt from the cheese and the creamy ricotta and feta perfectly hold everything together. I make this recipe a lot when entertaining because it can be served at room temperature so I don’t have to spend all my time in the kitchen.
This recipe can be adjusted to allow for what is in season. Fresh Asparagus and peas can be used in the spring with chives instead of thyme and shaved Brussel sprouts and bacon or blanched broccoli rabe and crumbled spicy sausage can be used in the fall.
Serving it at room temperature while allow for this to be eaten as a finger food for a party or holiday. —renee
For the Crust
Grate the stick of butter and add to a food processor. Add the flour, Pecorino Cheese and 1 tsp chopped thyme and pulse until it resembles a fine gravel. Add cold water and pulse until dough comes together. Dump dough out on a large piece of plastic wrap and as you wrap up the dough use the plastic wrap to help you form it into a disc. Refrigerator for 1 hour.
Slice onion into thin half circles. Heat 1 TBSP of butter in a frying pan over medium heat. Once butter is melted add the onions and sauté for about 25-30 minutes or until onions are brown and caramelized. You do not want the onions to blacken only brown. If onions start to get too dark too fast lower heat. When done remove from pan and allow to cool.
Putting Together the Galette
Preheat oven to 400.
Slice zucchini into 1/4” thick rounds and place onto a baking sheet that is lined with paper towels. Sprinkle the zucchini with salt and allow them to sit for about 15 minutes. This will pull a lot of the water out of the zucchini.
Mix ricotta cheese and 1 egg together in a small bowl with salt and pepper and put a side.
Place a piece of parchment paper down on your rolling space and place dough on top. Rolling the dough out on the parchment paper will allow for an easy transfer to your baking sheet. Lightly flour your rolling pin and roll dough out to about 1/8” thick trying your best to keep it in a circular shape. It does not have to be perfect. Pour ricotta cheese mixture into the center of dough and spread it out keeping a 1 1/2” border around the dough. Then sprinkle feta cheese on top of the ricotta cheese mixture. Next evenly spread out the caramelized onions on top of the ricotta mixture and feta. Blot the tops of the zucchini slices with a paper towel to remove the excess water and arrange the zucchini and corn on top of the onions making sure to keep the zucchini from overlapping. Fold the edges of the dough over. Slide parchment paper with galette onto a baking sheet. Whisk egg and brushes edges of the dough with egg and sprinkle everything bagel spice on egg. Bake for 30-35 minutes or until crust is crisp and brown and the bottom of crust is cooked. Allow galette to cool for 10 minutes before slicing and sprinkle with remaining 1 tsp of chopped thyme. Galette can be served warm or at room temperature.