Summer ingredients in this Corn and Summer Squash Galette for a summer that isn’t going anywhere. Mix fresh corn kernels with ricotta cheese and decorate the pie with super thin slices of summer squash for a sweet and light vegetarian lunch or dinner.
Galettes or tarts are always fun to make. The challenge for me is to allow the galette to cool, before I cut them in pieces. These savory galettes are delicious either way, it does not really matter when you cut them.
Key Ingredients in This Recipe
- Store-bought pie dough – or you can make your own dough.
- Summer squash – or zucchini.
- Onion
- Ricotta
- Boursin
- Mozzarella
- Egg
- Thyme
Full ingredient list with are in recipe below.
How to Make Corn and Summer Squash Galette
Step 1 – Heat butter in a skillet, add finely chopped onion and corn kernels. Cook and stir until the onion is translucent. Cool down.
Slice the summer squash thinly (by hand or use a mandolin). Place the slices on a paper towel and sprinkle with salt. Let this sit for about 10 minutes and cover with another sheet of paper towel and dab the moisture off the summer squash.
Step 2 – Transfer ricotta, Boursin and finely chopped or shredded Mozzarella into a bowl and mix. Add the cooled corn-onion mixture and thyme and mix again. Add salt and pepper to taste.
Step 3 – Unroll pie dough onto parchment paper and place that on a baking sheet. Spread cheese-corn mixture onto the dough, but leave about 1.5-2-inch perimeter uncovered.
Step 4 – Transfer the slices of summer squash on top of the cheese mixture, circling from the outside in and each slice overlapping the previous one.
Step 5 – Fold the dough around the filling and press down on the corners, just a little bit.
Step 6 – Brush the dough with a beaten egg.
Step 7 – Baste the summer squash slices with olive oil, preventing the slices to dry out during baking or burn before the pie is done.
Slide the baking sheet in an oven of 400 degrees F. and bake for 30-35 minutes.
Step 8 – When the dough is nicely browned and you see the filling bubbling, the pie is ready.
Eat this pie straight from the oven, when it is still piping hot, but equally tasty when it is slightly cooled and the filling is slightly firmed up.
Other Savory Galettes to Try
Corn and Summer Squash Galette
Ingredients
- 1 store-bought pie dough
- 2 tablespoons butter
- 2 ears corn cut off the cob
- 1/4 onion finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup Boursin cheese (NOTE 1)
- 1/2 cup Mozzarella cheese finely chopped or shredded
- thyme
- salt & pepper
- 1 egg
- olive oil
Instructions
- Heat butter in a skillet, add finely chopped onion and corn. Cook and stir until the onion is translucent. Cool down.
- Slice the summer squash thinly (by hand or use a mandolin). Place the slices on a paper towel and sprinkle with salt. Let this sit for about 10 minutes and cover with another sheet of paper towel and dab the moisture off the summer squash.
- Transfer ricotta, Boursin and finely chopped or shredded Mozzarella into a bowl and mix. Add the cooled corn-onion mixture and thyme mix again. Add salt and pepper to taste.
- Roll pie dough onto parchment paper and place parchment paper on a baking sheet. Spread cheese-corn mixture onto the dough, but leave about a 1.5-2-inch perimeter.
- Place the slices of summer squash on top of the cheese mixture circling from the outside in and each slice overlapping the previous one.
- Fold the dough around the filling and press down on the corners, just a little bit.
- Brush the dough with egg or egg wash.
- Brush a little olive oil over the summer squash slices, so they don’t dry out during baking.
- Slide the baking sheet in an oven of 400 degrees F. and bake for 30-35 minutes.
- When the dough is nicely brown and you see the filling bubbling, the pie is ready.
Notes
- Instead of ricotta and Boursin cheese, you can use only ricotta. Just add a minced clove of garlic to the mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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