Savory Summer Galette Recipe
Total Time
1 hour and 30 minutes
Prep Time
45 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(7)
Ingredients
8 servings
- 1 1/4 cups all-purpose flour, spooned and leveled
- ¼ cup cornmeal
- 1 teaspoon salt
- 8 tablespoons cold butter (or vegan butter), diced
- ¼-½ cup grated parmesan (optional)
- ¼ cup sour cream or yogurt
- 4-6 tablespoons cold water, more as needed
- 1-2 tablespoons olive oil
- 1 medium onion, diced, 1 ½ cups (any color)
- 4 garlic cloves, roughly chopped
- 1 medium zucchini, sliced into 1/4 inch- half-moons, then diced (roughly 2 ½ cups)
- salt and pepper to taste
- 1 tablespoon fresh thyme (or 1 teaspoon dried, or sub oregano)
- pinch chili flakes
- ¼ teaspoon smoked paprika, optional
- 1 cup corn, fresh or frozen
- 1 cup cherry tomatoes, halved or quartered
- ¼ cup basil leaves, torn or chopped
- ½ cup parmesan cheese, divided
- 1 cup ricotta cheese
- Garnish with fresh basil leaves.
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Preparation
Step 1
Whisk flour, cornmeal and salt in a large bowl. See notes for food processor.
Step 2
Add the diced butter, and using a pastry cutter (or your fingers), break it apart into the flour mixer until it’s the consistency of coarse sand with flecks of butter no bigger than a pea.
Step 3
Mix in the parmesan if using.
Step 4
In a small bowl, whisk the sour cream and 4 tablespoons water together, then pour this into the flour mixture. Using a wooden spoon or your hands and mix until the flour is fully incorporated. The dough should clump together and form a ball.
Step 5
If the mixture is dry, add a tablespoon of cold water at
Step 6
a time, just enough to incorporate all the flour. ( The amount of water will depend on whether you are using cheese.)
Step 7
Flatten the ball and cover it with parchment (or wrap the whole ball in parchment), refrigerating for 1-2 hours so the flour and cornmeal can fully hydrate.
Step 8
Galette Filling
Step 9
Cut and prep your veggies.
Step 10
Heat olive oil in an extra-large saute pan over medium-high heat. Add the onions and saute for 3 minutes, stirring; add the garlic and saute for 2 minutes, stirring; add the zucchini and thyme and season with salt and pepper and optional chili flakes, and smoked paprika, and saute, stirring until tender, about 10 minutes, lowering heat if necessary.
Step 11
Add the corn, and saute 3-4 more minutes, then add the cherry tomatoes, sauteing until just collapsing, about 3-4 minutes.
Step 12
Increase the heat for just a few minutes to cook off any excess liquid. Turn the heat off.
Step 13
Stir in the basil, half of the parmesan, and adjust salt and pepper to taste.
Step 14
Let this come to room temp- or refrigerate in an airtight container for up to 3 days.
Step 15
Assemble and bake! Preheat oven to 400F (or 375F convection).
Step 16
Roll the dough.
Step 17
Place the pie dough on a lightly floured piece of parchment paper, flatten it into a disk, and flour the top. Using a rolling pin, working from the middle out, roll out to a 14 to 15-inch round, turning the dough and flipping it over a couple of times, and adding flour to prevent sticking. Trim the edges (using a pizza cutter) if you prefer tidy edges. Lift the dough with the parchment over to a sheet pan.
Step 18
Assemble
Step 19
Spread the ricotta in a thin layer, leaving 2-inch border. Sprinkle with the remaining half of parmesan. Top with the vegetable filling, spreading evenly over the ricotta- if your filling is very juicy, use a slotted spoon. Loosen the dough border from the parchment and fold it up and over the filling, working in the same direction, creating concentric folds. The center will remain open. Brush the free-form pie crust with the egg wash to add a golden sheen. You could sprinkle the egg-washed dough with a little finishing salt.
Step 20
Bake
Step 21
. Place in the oven on the middle rack and bake until beautifully golden, 35-45 minutes.
Step 22
Serve warm or at room temp.
Step 23
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