Summer Veggie Galette with Zucchini, Corn & Goat Cheese
On Sunday Ben and I are traveling home to Wisconsin for two (!) whole weeks. I couldn’t be more thrilled! In my mind I am already drifting belly-up on the lake (which I hear is super warm this year), ice cream sandwich in hand, the distinct bouquet of sunscreen mixed with grilled meats wafting through my brain. It’s going to be very, very rad. Corequisite to my excitement, I am also experiencing my typical pre-travel tailspin into madness and worst-case-scenarios. I have imagined all the ways we could miss our flight. How small household appliances could betray me by engulfing my apartment in flames, while unplugged. All the ways the cats could manage to fling open the windows themselves, sans-thumbs, and choose to hurl themselves in front of a moving streetcar. Mad. As. A. Hatter. This sort of cognitive Spy vs. Spy system is probably-definitely why, ordinarily, I default to a steady state of low activation and generalized apathy. My sweet spot. Anyway.
The only way I can stave off pre-travel neurosis is to make lists. I first made a list of the lists that I needed to make so I could sleep at night. Then I made those lists. I made them on post its (and cellphone photos of post its), and my work email, and my personal email, and calendar reminders, and my bullet journal, and the mega-whiteboard at home that Ben uses to make science. As such… I have been attempting, with overall lack of success, to draft a blog post for you today. My usual brand of heartfelt yet witty (ha), utterly inspirational (ha) prose about this recipe that will no doubt be scrolled past for favor of the photos. Something that will convey the sheer magnificence of this perfectly summer-y, effortlessly elegant, veggie galette. I have failed. My pre-vaycay brain, it seems, is only able to compute in list-format, so for today, I make for you a list.
TOP TEN REASONS WHY THIS SUMMER VEGGIE GALETTE IS MAGNIFICENT AND YOU SHOULD MAKE IT:
- Zucchini and Corn are almost in season!
- It’s far easier to make than it looks, and it looks pretty impressive
- That basil plant you’re growing out back is out of control
- My all-butter pie crust tastes like dreams and flakes like puff pastry
- …and it literally just stirs together with a fork
- …seriously, pin this recipe just for the pie crust alone
- Your vegetarian friends will love you when you make it for your next dinner party
- It’d be bonkers with a glass of Rosé
- The leftovers are tasty for lunch
- I value your readership and would never steer you wrong
I’ve made this stunning veggie galette twice. The first time, I followed theKitchn’s recipe. Their version, as a time-saving measure, calls for store-bought refrigerated pie dough. It was good… but the crust sucked and honestly held it back. I also felt that thyme was not the best herb for this- it’s too strong and overpowered the corn and zucchini, which should be allowed to shine. The second time I made this was an absolute winner. I started by subbing a handful of fresh basil for the thyme. Basil’s milder flavor enhances the summery-sweetness of the corn and zucchini. I used a bit more goat cheese, merely because goat cheese generally comes in increments of 4 oz., so it made no sense to me to use only 3 oz. per the original recipe. Lastly, I subbed my all-butter pie crust for the store-bought crust. It really didn’t add more than a few minutes of extra effort to the equation- just the amount of time to stir together three ingredients with some ice water, since it chills while you make the veggie filling, plus the almost no-time spent rolling it out. I was rewarded handsomely. I would not ever pass judgment on someone for opting for store-bought crust, but I’ve tried it both ways and the truth of the matter is that it does make a world of difference.
Recipe, as always, is below. I hope you try it and love it so much! I’ll be signing off the blog for a few weeks, but you can catch a glimpse of me on Instagram in the meantime, if you do that sort of thing.
- 1 1/4 c. all-purpose flour
- 1/4 t. kosher salt
- 1/2 c. cold unsalted butter
- 1 c. ice water (you probably won't use it all)
- 1 medium (or 2 small) zucchini, diced to about 1/2-inch
- 1 large shallot, finely chopped
- 1 T. olive oil, plus a little more for brushing the crust
- 2 c. fresh sweet corn kernels (or 10 oz. bag frozen sweet corn, thawed)
- kosher salt and pepper, to taste
- 1/4 c. fresh basil, in ribbons
- 4 oz. goat cheese
- 2 t. grainy mustard or dijon
- Combine flour and salt in a mixing bowl. Using your cheese grater, grate the cold butter directly over the flour. Toss together with a fork. Add ice water gradually, 2 T. at a time, and work together with fork or pastry cutter until crumbly dough forms. Shape into a disk and wrap in plastic wrap. Chill in the freezer while you make the veggie filling.
- Heat 1 T. olive oil in a large nonstick skillet over medium heat. Saute the chopped shallot for 2 minutes, or until somewhat translucent. Add cubed zucchini and season with kosher salt and plenty of freshly ground pepper. Continue to saute for another 5 minutes, or until zucchini starts to soften. Add the corn and toss together just until heated through. Spread veggies onto a plate or tray and cool to room temperature, about 10 minutes (feed your cat).
- Scrape the cooled veggie mixture into a mixing bowl, add the basil ribbons, and crumble in the goat cheese. Stir until combined- goat cheese will melt a little bit, but not completely. Set aside.
- Preheat oven to 400 F degrees.
- Line a baking sheet with parchment paper. Unwrap chilled pie dough and place on a floured work surface. Roll out evenly to about 12" or so. Press together the edges as needed, but no need to trim or be perfect. Transfer to the parchment-lined baking sheet. Use a spoon to spread a very thin layer of mustard onto the surface of the crust. Pile the veggie filling onto the center of the crust, then spread outward, evenly, leaving the outer 2" of crust bare. Haphazardly fold the edges up and over the filling, overlapping every few inches.
- Bake on middle oven rack for 40-50 minutes, or until crust is lightly golden brown. Remove from oven and brush crust with olive oil. Allow to cool 5 minutes before serving.