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