0 from 3 votes
Corn and Zucchini Galette
A summer galette using store-bought dough and filled with fresh corn, zucchini and goat cheese.
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
Servings: 4 to 6 servings
Calories: 331 kcal
Course:
Side Dish , Main Course , Baked Goods
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 small red onion sliced
- 1 clove garlic minced
- 1 medium zucchini chopped
- ¼ teaspoon salt
- pinch of pepper
- 1 cup fresh corn kernels from about 2 ears of corn
- 1 9- or 10-inch refrigerated store-bought pie crust
- 2 ounces goat cheese crumbled
- 1 egg yolk beaten with 1 tablespoon water
- chopped or chiffonade fresh basil, for garnish
Instructions
- Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, salt and pepper. Cook for about 5 to 6 minutes, until the vegetables are tender. Remove from the heat and stir in the corn kernels. Taste and season with additional salt/pepper if needed. Let the mixture cool to room temperature.
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- On a floured work surface, roll out the pie dough to a 10-inch circle (if it’s not already at this size). Carefully transfer to the prepared baking sheet.
- Stir the crumbled goat cheese into the cooled vegetable mixture. Transfer the mixture to the center of the pie crust using a slotted spoon and spread evenly, leaving about a 1 ¼-inch border around the edges. Fold the edges of the crust up over the filling slightly, pinching as needed and leaving the center exposed. Brush the crust with some of the egg wash mixture. Bake for about 30 minutes, or until the crust is golden brown.
- Remove from the oven and let stand for 5 minutes. Sprinkle the exposed filling with the fresh basil. Slice into wedges. Serve warm or at room temperature.
Cup of Yum
Notes
- Prep time includes time to allow the filling to cool to room temperature. Hands on time is only about 15 minutes.
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
384mg
(16%)
Potassium
325mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
382IU
(8%)
Vitamin C
14mg
(16%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 384mg | 16% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.