A Savory Summer Fresh Corn Galette

Name: Fresh Corn Galette
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 TBS any Olive &amp; 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); 2 C + 2 TBS all-purpose fliur; 1/2 tsp salt; 1/2 tsp sugar; 3/8 tsp baking powder; 1 tsp Dijon mustard; 1 egg yolk whipped with 1 tsp water; Black Lava Sea Salt

August 25, 2021

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!

Fresh Corn Galette

Rated 5.0 stars by 1 users

Author:

Cheryl Neruda

Servings

Prep Time

30 minutes

Cook Time

40 minutes

Summer garden corn and zucchini combine with fresh herbs and goat cheese in a flaky dairy free crust. This is just dang good food!

Cook Mode

Ingredients

Corn Galette

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)

Olive Oil Pie Crust

2 C + 2 TBS all-purpose fliur
1/2 tsp salt
1/2 tsp sugar
3/8 tsp baking powder

Assembling Ingredients

1 tsp Dijon mustard
1 egg yolk whipped with 1 tsp water
Black Lava Sea Salt

Directions

Make the Filling

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

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

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.

Recipe Note

Wine Pairing Suggestions: Vinho Verde, Albariño, Chablis, Chardonnay.

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