Zucchini and Corn Galette
Photos, recipe, and pottery by Allie Stack.
Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack
Ingredients
For the dough:
2 cups all purpose flour
1 teaspoon salt
¾ cup (1 ½ sticks) of cold butter, cut into pieces
1 tablespoon apple cider vinegar
¼ cup cold water
For the filling:
1 zucchini
1 yellow summer squash
Corn cut off of 2 corn cobs
½ cup grated cheddar
1 egg whisked in a little bit of water, for egg wash
Directions
Preheat oven to 400
Make dough - add flour and salt to the food processor and pulse once to combine. Then add butter and pulse until butter is about pea-sized. While the processor is running add in apple cider vinegar and then the water. Pulse until the dough starts to form in the food processor.
Empty dough onto lightly floured surface and knead a few times to combine. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Slice zucchini into ½ inch thick coins and put on a wire rack over a sheet pan. Sprinkle it with salt and let it sit to draw out moisture for 30 minutes. Then pat dry
Grate squash on box grater and saute in a pan over medium heat until moisture has been cooked out and it’s starting to brown - about 5 minutes. Season with salt and pepper. Let cool
Grate cheddar and mix in a bowl with corn kernels
Roll out dough on parchment paper until almost to the edge of the shorter sides. Spread squash mixture in the center of the dough, leaving about a two inch border. Then sprinkle with a little bit of cheese/corn mixture. Shingle the zucchini over the squash mixture and top with remaining cheese mixture. Then bring edges of dough up and over filling, overlapping as needed. The thing I love best about galettes is their rustic quality and no matter what you do they always look good! Once all the edges have been brought up brush with egg wash, sprinkle with salt and bake! Bake for 30-40 minutes. Remove when the galette is golden brown. Let cool slightly before slicing and serving.