Go Back

Zucchini & Corn Galette

Summer corn and zucchini with caramelized onions, garlic and Gruyere cheese in a pastry shell
Prep Time 30 mins
Cook Time 30 mins
Course Brunch, Main Course, Side Dish
Cuisine American
Servings 6


  • 2 medium zucchini
  • 1/2 large sweet onion
  • 2 ears corn, cooked
  • 1 tsp minced garlic I use refrigerated minced garlic in a jar
  • 3 oz Gruyere cheese, grated substitute swiss, fontina, Gouda or Manchego if desired
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • salt & pepper
  • 1 tsp sugar
  • 1 pie crust dough round


  • Wash zucchini and slice into 1/4" slices
  • Place zucchini slices on paper towels and sprinkle with salt
  • Let sit for 15 minutes, then turn over and salt the other side
  • Cut kernels off of corn cobs
  • Saute onion in butter and olive oil over medium high heat, sprinkle with a pinch of sugar, watching carefully and stirring often
  • When zucchini begins to turn golden, add garlic, reduce heat to medium and continue to cook and stir for 1 minute, then set aside
  • Line a baking sheet with parchment paper and place pie dough round on paper
  • Place caramelized onions and garlic in an even layer on the center of the dough leaving a 1 inch border
  • Top onions with corn and 1/2 of grated cheese
  • Season with black pepper if desired
  • Pat zucchini slices dry but don't worry about rinsing off the salt, that will season the galette
  • Place zucchini slices on top of corn and top with remaining cheese
  • Fold dough edges up and over filling, making pleats in the dough as you move around the galette
  • Can be refrigerated at this point before baking
  • Bake at 350 degrees for 30 minutes or until dough is cooked and golden
  • Let galette sit for 5-10 minutes before cutting into wedges to serve
  • This serves 4 for a main dish or 6-8 as a side dish


This versatile galette is great for brunch, lunch, dinner, or as a side dish with BBQ or a salad
Keyword caramelized onions, corn, galette, pie, quiche, side dish, vegetable tart, zucchini