Summer Squash

Zucchini and Corn Galette

by:
July 22, 2020
3
1 Ratings
Zucchini and Corn Galette
Photo by renee
  • Prep time 1 hour
  • Serves 4-6
Author Notes

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

What You'll Need
Ingredients
  • Crust Ingredients
  • 8 tablespoons Butter
  • 1 1/3 cups All Purpose Flour
  • 1/4 cup Grated Pecorino Romano Cheese
  • 1/3 cup Ice Cold Water
  • 1 teaspoon Chopped Fresh Thyme
  • Filling Ingredients
  • 1 tablespoon Butter
  • 1 Medium Sweet Onion
  • 1 Small Zucchini
  • 1 cup Ricotta Cheese
  • 1 Egg
  • 1/2 cup Crumbled Feta Cheese
  • 1/3 cup Fresh Corn
  • 1 Egg
  • 2 teaspoons Everything Bagel Spice
  • 1 teaspoon Chopped Fresh Thyme
Directions
  1. 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.
  2. Caramelized Onions 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.
  3. 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.
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2 Reviews

Alibumbayay
Alibumbayay August 5, 2022
This is my first time making a food 52 recipe although I've been following the site for a while and admire the content. Some corrections: The recipe instructions require two eggs (1 for the ricotta blend, and one for what I assume should just be egg whites for painting the crust edges) but only one egg is listed in the ingredients. Fresh corn is listed in the ingredients, but there's barely any instructions for when and how to use the corn. A third cup of ice water is WAY too much for the amount of flour. I used maybe half of that and my crust came out pretty nice. I'd recommend spraying the parchment with oil, as my crust was very wet from 1/8 c. ice water, got sticky and was difficult to transfer; I had to reassemble the ingredients once transferred to the pan. Overall, a nice recipe, but it would be a disaster for a beginner. Maybe this recipe is an anomaly on the site, but I have to admit I'm kind of surprised! I thought this site was a little more thorough and professional. Now I know :)
 
renee
renee August 6, 2022
Hi,
I'm sorry to hear you had some issues with the recipe.
The recipe does list 2 eggs under the ingredient list. One egg for the filling and the other egg says to whisk the egg and brush the edges of the dough.
I too have had issues with transferring the dough to the pan which is why I suggested in the recipe rolling the dough out right on the parchment paper and then just sliding the dough with the parchment onto the baking sheet, this way you never have to lift the dough off the parchment.
With regards to the corn, the ingredients list calls for a 1/3 cup of fresh corn and the instructions does say to arrange the zucchini and corn on top of the onions. That's all there is to the corn!