Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, salt and pepper. Cook for about 5 to 6 minutes, until the vegetables are tender. Remove from the heat and stir in the corn kernels. Taste and season with additional salt/pepper if needed. Let the mixture cool to room temperature.

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

On a floured work surface, roll out the pie dough to a 10-inch circle (if it’s not already at this size). Carefully transfer to the prepared baking sheet.

Stir the crumbled goat cheese into the cooled vegetable mixture. Transfer the mixture to the center of the pie crust using a slotted spoon and spread evenly, leaving about a 1 1/4-inch border around the edges. Fold the edges of the crust up over the filling slightly, pinching as needed and leaving the center exposed. Brush the crust with some of the egg wash mixture. Bake for about 30 minutes, or until the crust is golden brown.

Remove from the oven and let stand for 5 minutes. Sprinkle the exposed filling with the fresh basil. Slice into wedges. Serve warm or at room temperature.



         1 tablespoon olive oil

         1 small red onion, sliced

         1 clove garlic, minced

         1 medium zucchini, chopped

         1/4 teaspoon salt

         Pinch of pepper

         1 cup fresh corn kernels (from about 2 ears of corn)

         1 (9- or 10-inch) refrigerated store-bought pie crust

         2 ounces goat cheese, crumbled

         1 egg yolk beaten with 1 tablespoon water

         Chopped (or chiffonade) fresh basil, for garnish

Corn and Zucchini Galette

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