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Fresh Corn Galette with Goat Cheese, Zucchini, and Thyme

I actually made this last year, right at the tail-end of summer.  You know that time when there are like 7,000 pounds of zucchini, and the corn is just perfect but it’s like the last week of corn season??

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

And then I accidentally sat on it too long, and then it just seemed mean to post it in the late fall when you couldn’t get yummy fresh zucchini and corn to make it.  So I’ve been patiently sitting on this recipe for several months, waiting for summer to roll around once again.

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

Nom nom nom.  It looks fancy, but it really isn’t a difficult recipe.  The only thing that’s a bit of a pain is making pie crust, but you can just buy it pre-made if you don’t want to deal with it.  Add a glass of cold white wine and you have a summer masterpiece.

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

The combination of the tangy goat cheese, the fragrant herbs, sweet corn, and then mellow crunch of zucchini is sublime.  This is summer perfection.

If you’re making your pie crust, go ahead and do that.  I threw some rosemary in mine, for extra herbiness.  Chill until you’re ready to roll out.

Prep your veggies and herbs, to make things easier later.

Heat the oil in a large frying pan over medium heat until shimmering, then add the shallot and sauté until it just begins to soften (about 2 mins).  Then add the zucchini, 1/4 teaspoon of salt, and season with pepper as well.

Cook until the zucchini is tender, probably around 4 minutes.  Remove from the heat and stir in the corn kernels and thyme leaves, then transfer to a bowl and let cool to room temperature.

When the mixture is cool, add the goat cheese and stir to combine.  Taste, and season with more salt and pepper if needed.

Meanwhile, arrange a rack in the middle of the oven and heat to 400° F.  Line a baking sheet with parchment paper or silicone.

Place the pie crust on a lightly floured work surface, and roll the dough out to a round about 12 inches in diameter.

Gently transfer the dough to your baking sheet lined with parchment paper.  You can loosely roll it up around the rolling pin, or be lazy like me and roll it out on the baking sheet.  Or roll it out on your parchment paper or silicone and transfer that to the sheet.

Spread the mustard on the dough, leaving about a 1.5 to 2-inch border without it.

Spoon the filling evenly over the mustard; you’ll have more than you need, but don’t over-fill *too* much.  You can eat the rest of the filling by itself, or on crostini or something…it’s SO good.

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 to tighten things up into a nice circle.

Fresh corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

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 or you’ll have a real mess on your hands.

Leftovers should be good for a few days.  Wrap them tightly in plastic wrap and refrigerate.  It’s definitely best if warmed in an oven at 300 F (they’ll get soggy in the microwave, but I’m lazy).

Fresh Corn Galette with Zucchini, Thyme, and Goat Cheese

Serves 4 to 6
  • 1 tablespoon of olive oil
  • 1 medium shallot, minced
  • 1 medium zucchini, cut into 1/4-inch cubes
  • 1/4 teaspoon of kosher salt, plus more as needed
  • Freshly ground black pepper
  • 2 cups of fresh corn kernels (from about 3 to 4 ears)
  • 2 teaspoons of fresh thyme leaves
  • 3 ounces of fresh goat cheese, crumbled (about 3/4 cup)
  • All-purpose flour, for dusting
  • 1 pie crust (I made my own)
  • 1 teaspoon of Dijon mustard

Make the filling:

Heat the oil in a large frying pan over medium heat until shimmering, then add the shallot and sauté until it just begins to soften (about 2 mins).  Then add the zucchini, 1/4 teaspoon of salt, and season with pepper as well.  Cook until the zucchini is tender, probably around 4 minutes.  Remove from the heat and stir in the corn kernels and thyme leaves, then transfer to a bowl and let cool to room temperature.

When the mixture is cool, add the goat cheese and stir to combine.  Taste, and season with more salt and pepper if needed.

Meanwhile, arrange a rack in the middle of the oven and heat to 400° F.  Line a baking sheet with parchment paper.

Assemble the galette:

Place the pie crust on a lightly floured work surface, and roll the dough out to a round about 12 inches in diameter.  Gently transfer the dough to your baking sheet lined with parchment paper.  You can loosely roll it up around the rolling pin, or be lazy like me and roll it out on the baking sheet.  Or roll it out on your parchment paper or silicone and transfer that to the sheet.

Spread the mustard on the dough, leaving about a 1.5 to 2-inch border without it.  Spoon the filling evenly over the mustard; you’ll have more than you need, but don’t over-fill *too* much.  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 to tighten things up into a nice circle.

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 or you’ll have a real mess on your hands.

Leftovers should be good for a few days.  Wrap them tightly in plastic wrap and refrigerate.  Best if warmed in an oven at 300 F (they’ll get soggy in the microwave, but I’m lazy).

Original recipe here

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Fresh corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

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