Everyone loves fresh corn on the cobb during the summer. Here we've taken the classic and given it an update! Perfect as a side, on it's own, or for the weekend brunch menu!
A Savory Summer Fresh Corn Galette
Fresh Corn Galette
Cheryl Neruda
8
30 minutes
40 minutes
Side Dish
Summer garden corn and zucchini combine with fresh herbs and goat cheese in a flaky dairy free crust. This is just dang good food!
Ingredients
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1 TBS any Olive & Vyne EVOO
1 medium shallot, minced
1 medium zucchini cut into 1/4 " cubes
1/4 tsp kosher salt
Freshly ground black pepper
2 cups fresh corn kernels, (3 med to large ears)
2 tsp fresh thyme leaves
3 oz goat cheese crumbled (about 2/3 cup)
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2 C + 2 TBS all-purpose fliur
1/2 tsp salt
1/2 tsp sugar
3/8 tsp baking powder
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1 tsp Dijon mustard
1 egg yolk whipped with 1 tsp water
Black Lava Sea Salt
Directions
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Heat olive oil in large skillet until shimmering. Add shallot and sauté 2 minutes, stirring. Add zucchini, salt and pepper. Cook until vegetables are tender, 4-5 minutes. Remove from heat and stir in corn kernels and thyme leaves. Let cool to room temperature.When cool, add goat cheese and stir. Taste and season with more salt and pepper as needed.
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Roll the pie dough into a 12 inch circle on a large piece of parchment paper. Spread the mustard on the dough, leaving about a 2 inch border. Spoon the filling evenly over the mustard. Gently fold the edges of the dough over the filling, and pleating every 2 inches or so as you go. Brush the turned edge with the beaten egg yolk. Sprinkle Black Lava Sea Salt on top.Transfer on the parchment paper to a baking sheet and bake until golden brown, 30 – 40 minutes at 400*. Let cool 10 min. before cutting into wedges and serving.
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Whisk together 1/2 C olive oil with 1/4 C very cold water. Stir with a fork until the dough is evenly moistened. Pat the dough ball onto a large sheet of parchment paper. Place another sheet atop the ball and roll out with a rolling pin to create a 12" circle. Remove the top sheet and transfer to pie tin or use flat for galette.
