Breakfast/ Dinner/ Lunch/ Shared Plates

Summer Corn and Zucchini Galette

July 6, 2022

All the summer flavors coming to you in a lazy man’s pie. Introducing a Summer Corn and Zucchini Galette!

Summer Corn and Zucchini Galette

I LOVE making Galettes. They are beautiful, versatile, and super easy to make! Personally I think a savory galette is a perfect addition to a summer brunch or picnic. Served at room temp, they travel well in my experience! This summer corn and zucchini galette has a mixture of summer sweet corn, ricotta, and mozzarella. To top this beauty off zucchini is added in a swirl!

Want more brunch stunners like this summer corn and zucchini galette?! Try these out!

Greek Jammy Egg Flatbread

Crustless Quiche

Goat Cheese and Fig Galette

Did you make this recipe?! Be sure to tag me @theseasonaljunkie on Insta! I love to see your creations.

Summer Corn and Zucchini Galette

Brunch, Snacks, Pie, Baking Baked, French, American
By Brooke Brice Serves: 6
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes

Make an effortlessly gorgeous lazy man's pie with this Summer Corn and Zucchini Galette. Perfect for summer brunching or a cute summer picnic!

Ingredients

  • 12 in Store bought pie dough, removed from fridge
  • 1 Zucchini, thinly sliced
  • 2 Ears of Corn, cut off cob or 1 1/2 cup
  • 1 clove of Garlic, minced
  • 1 Shallot, minced
  • 3/4 cup Ricotta
  • 1/2 cup Mozzarella
  • 2 sprigs of time, stems removed and chopped
  • Salt and Pepper
  • Egg Wash
  • 1 beaten egg
  • Splash of Milk
  • Olive Oil
  • 2 tbsp Butter

Instructions

1

Preheat Oven to 400 degrees.

2

Using a mandolin, thinly slice a zucchini. I used the largest setting. Set zucchini slices on paper towel and sprinkle with salt to extract excess water. You will let this sit for about 15-25 minutes, while you prep everything else. After there are droplets on the zucchini, use a paper towel to blot dry.

3

In a skillet, heat 2 tbsp Butter. Add minced shallot, garlic, and corn. Cook and stir until fragrant and shallot is translucent. Season with salt and pepper. Transfer to a mixing bowl. Add in ricotta, mozarella, chopped thyme, and salt and pepper. Mix and give a taste to see if you need more salt and pepper.

4

Line a sheet pan with parchment paper. Place rolled out dough on parchment. leaving about 2 inches around the pie dough, spread cheese and corn mixture into center of dough and spread out flat. starting out the exterior of the the corn and cheese mixture, lay overlapping zucchini slices and spiral inwards.

5

In a small bowl combine beaten egg, milk, and a pinch of salt. Whisk together.

6

Fold exterior edges of pie in, overlapping the dough when necessary. Using a pastry brush, brush dough with egg wash. Drizzle a bit of olive oil on the zucchini and rub with fingers to carefully distribute. Place into preheated oven and bake until crust is golden. I start checking after about 30 minutes.

7

Once golden, remove from oven. Allow to cool to room temperature. Cut into squares and enjoy!

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