One of the best things about a galette for two is that it feels generous without leaving you with too much. The free-form crust gives it a certain charm, while the filling brings plenty of texture and flavor in every slice. As it bakes, the summer squash and onion soften, the corn adds bursts of sweetness, and the cheeses melt into a creamy layer that makes the whole galette rich and satisfying. The thyme ties everything together with a fresh, savory note that suits the vegetables beautifully.
Using store-bought pie dough keeps this small-batch recipe easy, but the combination of cheeses makes it taste far more thoughtful than the effort suggests. Ricotta keeps the filling light, Boursin adds a deeper herby richness, and mozzarella brings that soft, melty finish that makes each bite especially comforting. For a recipe for two, this galette is a lovely way to make the most of summer vegetables while serving something that feels cozy, elegant, and made to share.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pie dough – store-bought or you can make your own dough.
- Summer squash – or zucchini.
- Onion
- Corn
- Ricotta
- Boursin – I used the shallots and chives version, but you can also use the original one.
- Mozzarella
- Egg
- Thyme
How to Make Corn & Summer Squash Galette
Step 1 – Heat butter in a skillet, add finely chopped onion and corn kernels. Cook and stir until the onion is translucent. Cool down.
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 2 – Transfer ricotta, Boursin and finely chopped or shredded Mozzarella into a bowl and mix. Add the cooled corn-onion mixture and thyme and mix again. Add salt and pepper to taste.
Step 3 – Unroll pie dough onto parchment paper and place that on a baking sheet. Spread cheese-corn mixture onto the dough, but leave about 1.5-2-inch perimeter uncovered.
Step 4 – Transfer the slices of summer squash on top of the cheese mixture, circling from the outside in and each slice overlapping the previous one.
Step 5 – Fold the dough around the filling and press down on the corners, just a little bit.
Step 6 – Brush the dough with a beaten egg.
Step 7 – Baste the summer squash slices with olive oil, preventing the slices to dry out during baking or burn before the pie is done.
Slide the baking sheet in an oven of 400 degrees F. and bake for 30-35 minutes.
- Step 8 – When the dough is nicely browned and you see the filling bubbling, the pie is ready. Eat this pie straight from the oven, when it is still piping hot, but equally tasty when it is slightly cooled and the filling is slightly firmed up.
Ways to Serve this Corn & Summer Squash Galette
This Corn & Summer Squash Galette is a meal on its own, but serving it with a light salad will be a delicious.
Other Savory Galettes to Try
Corn and Summer Squash Galette
Pin Recipe FacebookIngredients
- 1 store-bought pie dough
- 2 tablespoons butter
- 2 ears corn, cut off the cob
- 1/4 onion, finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup Boursin cheese (NOTE 1)
- 1/2 cup Mozzarella cheese, finely chopped or shredded
- thyme
- salt & pepper
- 1 egg
- olive oil
Instructions
- Heat butter in a skillet, add finely chopped onion and corn. Cook and stir until the onion is translucent. Cool down.
- 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.
- 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.
- 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.
- Place the slices of summer squash on top of the cheese mixture circling from the outside in and each slice overlapping the previous one.
- Fold the dough around the filling and press down on the corners, just a little bit.
- Brush the dough with egg or egg wash.
- Brush a little olive oil over the summer squash slices, so they don’t dry out during baking.
- Slide the baking sheet in an oven of 400 degrees F. and bake for 30-35 minutes.
- When the dough is nicely brown and you see the filling bubbling, the pie is ready.
Notes
- Instead of ricotta and Boursin cheese, you can use only ricotta. Just add a minced clove of garlic to the mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.