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.
Please prepare
- 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
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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.
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Preheat the oven to 400°f. Line a baking sheet with parchment paper.
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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.
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Spread the ricotta over the dough, leaving a 2-inch border.
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Sprinkle with the pepper and 1 1⁄2 teaspoons each of the basil and thyme.
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Arrange the zucchini, red onion, and corn kernels in a circular pattern over the ricotta.
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Drizzle with up to 1 tablespoon of the olive oil and sprinkle on the remaining basil and thyme. Season with salt and pepper.
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Fold the border to the filling and crimp the edges.
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Bake in the oven for 55 minutes.
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Cool for 5 to 10 minutes, cut, and serve with additional herbs if desired.