Corn and Summer Squash Galette

Summer ingredients in this Corn and Summer Squash Galette for a summer that isn't going anywhere. Mix fresh corn kernels with ricotta cheese and decorate the pie with super thin slices of summer squash for a sweet and light vegetarian lunch or dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat butter in a skillet, add finely chopped onion and corn. Cook and stir until the onion is translucent. Cool down.

Step 2

Slice the summer squash thinly (by hand or use a mandolin). Place the slices on a paper towel and sprinkle with salt. Let this sit for about 10 minutes and cover with another sheet of paper towel and dab the moisture off the summer squash.

Step 3

Transfer ricotta, Boursin and finely chopped or shredded Mozzarella into a bowl and mix. Add the cooled corn-onion mixture and thyme mix again. Add salt and pepper to taste.

Step 4

Roll pie dough onto parchment paper and place parchment paper on a baking sheet. Spread cheese-corn mixture onto the dough, but leave about a 1.5-2-inch perimeter.

Step 5

Place the slices of summer squash on top of the cheese mixture circling from the outside in and each slice overlapping the previous one.

Step 6

Fold the dough around the filling and press down on the corners, just a little bit.

Step 7

Brush the dough with egg or egg wash.

Step 8

Brush a little olive oil over the summer squash slices, so they don’t dry out during baking.

Step 9

Slide the baking sheet in an oven of 400 degrees F. and bake for 30-35 minutes.

Step 10

When the dough is nicely brown and you see the filling bubbling, the pie is ready.

↑Support creators by visiting their site 😊