Fresh Corn Galette with Zucchini, Goat Cheese, & Fresh Thyme

You know that point in the summer 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?? That’s when you make this crazy-good galette with corn, zucchini, goat cheese, and fresh thyme.

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 (but…I strongly recommend making it, and using some whole wheat flour to give greater flavor).

Add a glass of cold white wine and you have a summer masterpiece.

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

How to make a corn, zucchini, & goat cheese galette

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

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

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.

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).

Other summer produce treats you’ll love:

Fresh Corn Galette with Zucchini, Thyme, and Goat Cheese

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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