Recipe: Fresh Corn Galette with Zucchini, Thyme, and Goat Cheese
Fresh summer corn is perfect all on its own in peak season — deliciously sweet and juicy — so why bother messing with it? Well, when you can make it even better by mixing it with tender zucchini, dotting it with fresh herbs and tangy goat cheese, and wrapping it all up in a buttery, flaky pie crust, it’s absolutely worth it.
This savory galette is a bit of a show-off. It looks rustic and elegant all at the same time, without even trying. And the best part is that you don’t have to try hard to make it either. Serve it for dinner alongside a simple salad or as a casual lunch, preferably alfresco.
As Easy (Actually, Easier) than Pie
A galette is the lazy man’s pie. It forgoes the pie pan and the fancy crimping of crust. Instead, you lay the crust right on the baking sheet and simply fold it over the filling. This galette is made even easier by relying on purchased pie crust, so all you have to do is prepare the filling.
Tuck in Extra Flavor
Really, the corn filling for this galette doesn’t need anything else to shine, but gild the lily just a bit by spreading a little Dijon mustard on the pie crust before piling the filling on top. It adds an unexpected boost of flavor to the galette and marries both the filling and the crust, and prevents any dreaded sogginess.
Fresh Corn Galette with Zucchini, Thyme, and Goat Cheese
Serves4 to 6
For the filling:
- 1 tablespoon
medium shallot, minced
medium zucchini, cut into 1/4-inch cubes
- 1/4 teaspoon
kosher salt, plus more as needed
Freshly ground black pepper
- 2 cups
fresh corn kernels (from about 3 to 4 ears)
- 2 teaspoons
fresh thyme leaves
- 3 ounces
fresh goat cheese, crumbled (about 3/4 cup)
All-purpose flour, for dusting
purchased pie crust (about 7.5 ounces), thawed if frozen
- 1 teaspoon
Make the filling:
Heat the oil in a large frying pan over medium heat until shimmering. Add the shallot and sauté until just beginning to soften, about 2 minutes. Add the zucchini, 1/4 teaspoon salt, and season with pepper. Cook until the vegetables are tender, 4 to 5 minutes. Remove from the heat and stir in the corn kernels and thyme leaves.
Transfer the mixture to a bowl and let cool to room temperature. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper.
When the mixture is cool, add the goat cheese and stir to combine. Taste and season with more salt and pepper as needed.
Assemble the galette:
Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a round about 12 inches in diameter.
Starting on one end of the dough, loosely roll up the pie crust around the rolling pin. Transfer it to the prepared baking sheet and unroll the dough back out flat.
Spread the mustard on the dough, leaving about a 1 1/2- to 2-inch border. Spoon the filling evenly over the mustard. Gently fold the edges of the dough over the filling, covering about 1 1/2 to 2 inches of the filling and pleating the dough every 2 inches as you go.
Bake until the crust is golden-brown, 30 to 40 minutes. Let the galette cool at least 5 to 10 minutes before cutting into wedges and serving.
Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days. Warm in a 300°F oven.
- Food styling by Barrett Washburne