Corn and Zucchini Galette
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
small
red onion, sliced
-
1
clove
garlic, minced
-
1
medium
zucchini, chopped
-
¼
teaspoon
salt
-
a pinch
pepper
-
1
cup
fresh corn kernels (from about 2 ears of corn)
-
2
ounces
goat cheese, crumbled
The crust
-
1
9- or 10-inch
refrigerated store-bought pie crust
-
1
egg yolk
beaten with 1 tablespoon water
For garnish
-
to taste
chopped or chiffonade fresh basil
Instructions
- Heat olive oil in a large skillet over medium heat and sauté red onion for about 2 minutes.
- Add garlic and cook for an additional 30 seconds until fragrant.
- Stir in zucchini, salt, and pepper, cooking for 5 to 6 minutes until tender.
- Remove from heat and stir in corn kernels, then let the mixture cool to room temperature.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Roll out the pie dough to a 10-inch circle and transfer it to the prepared baking sheet.
- Mix the cooled vegetable mixture with crumbled goat cheese and transfer it to the center of the pie crust, leaving a 1¼-inch border.
- Fold the edges of the crust over the filling slightly and brush with the egg wash mixture.
- Bake for about 30 minutes until the crust is golden brown.
- Let it stand for 5 minutes, then sprinkle with fresh basil and slice into wedges.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
331
Total fat
19g
Total carbohydrates
32g
Total protein
8g
Sodium
384mg
Cholesterol
55mg
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