Zucchini and Corn Galette with Fresh Ricotta and Herbs
Emma's tasty recipe comes from our Sourcebook.
SERVES 4 TO 6
This savory galette is a summertime staple at my house. The filling uses homemade ricotta, corn, and zucchini all wrapped up in a buttery and slightly tangy sourdough pastry crust.
- 1 large zucchini, thinly sliced into rounds
- 1⁄2 teaspoon sea salt
- Sourdough pastry crust dough (see page 154), or store-bought pie dough
- 1⁄2 cup homemade ricotta (see page 28)
- 1⁄4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1⁄2 red onion, peeled and thinly sliced
- Kernels from 1 ear of corn
- 1 tablespoon extra virgin olive oil
Spread the zucchini out on a large cutting board. Sprinkle it with the salt and let stand for 30 minutes. Gently blot with a towel.
Preheat the oven to 400°f. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the pastry dough to a diameter of 12 inches and a thickness of 1⁄8 inch. Transfer the dough to the prepared baking sheet.
Spread the ricotta over the dough, leaving a 2-inch border.
Sprinkle with the pepper and 1 1⁄2 teaspoons each of the basil and thyme.
Arrange the zucchini, red onion, and corn kernels in a circular pattern over the ricotta.
Drizzle with up to 1 tablespoon of the olive oil and sprinkle on the remaining basil and thyme. Season with salt and pepper.
Fold the border to the filling and crimp the edges.
Bake in the oven for 55 minutes.
Cool for 5 to 10 minutes, cut, and serve with additional herbs if desired.