Savory Zucchini and Corn Galette
This savory zucchini and corn galette is a delicious and easy summer meal. The crust is made with whole wheat flour and cold butter, which gives it a flaky and tender texture. The filling is made with fresh zucchini, corn, onions, and cheddar cheese. The galette is baked until the crust is golden brown and the filling is cooked through.
The galette is a rustic French pastry that is typically made with a sweet filling, such as fruit or chocolate. However, this savory version is a great way to use up summer vegetables. The combination of zucchini, corn, and onions is a classic summer flavor combination, and the cheddar cheese adds a touch of richness and creaminess. This galette is perfect for a light lunch or dinner, and it can be easily customized to your liking. For example, you could add other vegetables, such as bell peppers or mushrooms, or you could use a different type of cheese, such as mozzarella or goat cheese.
Savory Zucchini and Corn Galette Savory Zucchini and Corn Galette Savory Zucchini and Corn Galette Savory Zucchini and Corn Galette
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice water
  • 1 large zucchini, grated
  • 1 cup fresh corn kernels
  • 1/2 cup chopped onion
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, whisk together the flour and salt.
  3. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  4. Add the ice water and stir until the dough just comes together.
  5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. On a lightly floured surface, roll out the dough into a 12-inch circle.
  7. Transfer the dough to a baking sheet and spread the zucchini, corn, onions, and cheese evenly over the dough.
  8. Bake for 25-30 minutes, or until the crust is golden brown and the filling is cooked through.
Why It Works
  • The cold butter in the crust creates pockets of steam as it bakes, which gives the crust its flaky texture.
  • The grated zucchini and corn release their juices as they bake, which helps to keep the filling moist.
  • The cheddar cheese melts and creates a gooey, flavorful filling.
  • The fresh basil adds a bright, herbaceous flavor to the galette.