Can I make this recipe ahead of time?

Yes! Make the whipped feta up to 4 days in advance, and store in an airtight container in the fridge until you're ready to use it (you may need to let it come to room temp on the counter for a bit to make it more spreadable). You can also bake the full summer galette a day in advance and reheat the leftovers the next day - it tastes just as good (if not better) a day later! If you make the galette in advance, we recommend waiting to add the hot honey until you're ready to eat.

Why is my galette soggy?

If your galette crust is soggy, it may be due to too much moisture in the filling (salting your zucchini to draw out some moisture before assembling the galette helps with this!) A galette can also get soggy if the oven isn't hot enough, or if it sits too long after baking. If you struggle with soggy galette dough, it may be worth trying a new dough brand or recipe to see if that solves the problem. You can also preheat your baking sheet for 10 minutes or so, or place the baking sheet on top of a preheated baking steel or pizza stone to ensure the underside of the dough crisps up properly. It can take a bit of practice to get your galette technique dialed in - don't give up!

Corn and Zucchini Galette with Garlic Whipped Feta

Description

This savory galette recipe features fresh summer corn, zucchini, and creamy garlic whipped feta cheese.

Ingredients

Scale

For the Garlic Whipped Feta (makes 1 cup)

6 ounces feta cheese, drained of any brine
2 ounces cream cheese (about 1/4 cup)
2 cloves garlic, peeled
kosher salt, to taste

For the Galette

1 medium zucchini, sliced
kosher salt, to taste
1 batch of your favorite pie dough (see recipe notes)
1 cup sweet corn kernels
1 egg
1 Tablespoon water
3 Tablespoons hot honey
fresh cracked black pepper, to taste

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Instructions

Make the Garlic Whipped Feta (up to 4 days in advance)

Place feta cheese, cream cheese, garlic, and a pinch of kosher salt in the bowl of a food processor. Purée until you have a smooth mixture.
Transfer whipped feta to an airtight container; store in the fridge until you're ready to use it (you can make this cheese up to 4 days in advance). If your whipped feta has been in the fridge for awhile, let it warm up on the counter for half an hour or so to make it more spreadable before assembling your galette.

Prep (when you're ready to make the galette)

Place sliced zucchini in a colander over a large bowl. Toss the zucchini with a generous pinch of kosher salt; let this sit for 10-30 minutes while you prep the rest of the ingredients. The salt will draw some moisture out of the zucchini, which helps it roast more evenly and prevents a soggy galette. You'll know the zucchini is "ready" when it looks somewhat sweaty and a small pool of water has formed in the bowl below the colander.
Heat oven to 425° Fahrenheit.
Line a large sheet pan with parchment paper or a silicone baking mat.
Transfer zucchini to a plate lined with a paper towel. Cover with another paper towel; press to remove excess moisture and salt. Set aside.

Assemble & Bake

Roll pie dough out to a rough circle about 1/8" thick (or just unroll the dough if you're using store-bought) and place in the center of your prepared sheet pan.
Spread whipped feta across the surface of the pie dough, leaving about 1/2" of space around the edge.
Spread about half the zucchini slices over the galette. Follow with the corn kernels, then add one more layer of zucchini on top.
Fold the edges of the pie dough up over the edge of the filling, pinching the dough together periodically to help it keep its shape. Don't worry about making it look perfect - galettes are meant to be rustic!
In a small bowl, whisk egg together with a tablespoon of water to form an egg wash. Use a pastry brush to brush this egg wash over the edges of the galette.
Bake at 425° 15-20 minutes, until the edges of the galette are lightly browned. Let cool for 5-10 minutes, then add a drizzle of hot honey and a few turns of fresh cracked black pepper. Slice and serve.

Notes

What pie crust should I use? We kept things simple and used one store-bought pie crust in these photos, but this galette is also great with homemade dough! We find a little bit of sweetness in the galette dough complements the sweet corn here, but you can use a sugar-free version if you like. Find our go-to pastry dough in our tomato galette recipe (The quick version: use a food processor to cut 1 stick cold, cubed butter into a mix of 1 1/2 cups flour, 1/4 cup sugar, and 1/2 teaspoon kosher salt, then add ice water slowly until the dough comes together).

Additions and Substitutions. For extra flavor in your galette filling, grill or roast the corn and zucchini before assembling the galette. Use crumbled feta in place of a block of feta cheese. Add fresh herbs (basil, thyme, parsley) to the whipped feta and/or on top of the finished galette for a pop of color. Use goat cheese instead of feta. If you don't love the taste of raw garlic, use roasted garlic in the whipped feta (or omit the garlic entirely). Swap the zucchini for yellow squash, or add whatever veggies you have on hand (bell peppers, tomatoes, and fresh peas are all tasty here). Add protein (grilled or slow cooker chicken, leftover sliced steak, crispy bacon, prosciutto) if you like.

A note about corn. We liked this galette best with raw (or grilled!) sweet corn kernels cut right off the fresh cob, but you can use defrosted frozen corn or canned corn in a pinch.

Don't skip the hot honey - it adds important complexity and heat to this otherwise simple dish! We like Mike's Hot Honey. If you don't have hot honey, you can top this dish with regular honey, chili oil, fresh herbs, or balsamic glaze - basically, top this galette with something bright and/or tart to tie everything together!

Store leftover galette in an airtight container in the fridge once it's fully cooled. Reheat in a 350° oven for 5-10 minutes.