A Savory Summer Fresh Corn Galette

Directions

Make the Filling

1. 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.
   

To Assemble

1. 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.
   

Pie Crust

1. 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.