Corn and Summer Squash Galette
Summer ingredients for a summer that’s coming back for more. This Corn and Summer Squash Galette is showing off all it’s yellow ingredients and sweetness in every bite.
Ingredients
- 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
Calories: 841kcalCarbohydrates: 47gProtein: 24gFat: 62gSaturated Fat: 32gPolyunsaturated Fat: 4gSodium: 881mgFiber: 2gSugar: 2g