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Savory Zucchini and Sweet Corn Galette with Gruyère and Thyme

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A rustic and elegant savory galette featuring flaky crust, fresh zucchini, sweet corn, nutty Gruyère cheese, and aromatic thyme. Perfect for a cozy meal that tastes like home.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • 1/2 teaspoon salt
  • 2 medium zucchini, thinly sliced
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 cup (about 100 g) shredded Gruyère cheese
  • 1 tablespoon fresh thyme leaves
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Drizzle in 3 tablespoons ice water and gently mix with a fork. Add an extra tablespoon if needed until dough holds together when pressed. Form dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. While dough chills, heat olive oil in a skillet over medium heat. Add chopped shallot and cook 2-3 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Add sliced zucchini and corn kernels. Sauté gently for about 5 minutes until zucchini softens but retains some bite. Season with salt, pepper, and thyme leaves. Remove from heat and let cool slightly.
  5. On a lightly floured surface, roll chilled dough into a roughly 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to a parchment-lined baking sheet.
  6. Sprinkle shredded Gruyère evenly over dough, leaving a 2-inch (5 cm) border. Spoon cooled vegetable mixture over cheese, spreading evenly but gently.
  7. Fold dough edges over filling, pleating to create a rustic edge. Brush dough edges with beaten egg for a golden finish.
  8. Bake in preheated oven at 400°F (200°C) for 30-35 minutes until crust is golden and crisp and cheese is bubbling. Cover edges with foil halfway through if browning too quickly.
  9. Let galette cool for 10 minutes before slicing to allow filling to set.

Notes

Keep butter cold to ensure flaky crust. Do not overwork dough to avoid toughness. Use a sharp knife or mandoline for thin zucchini slices. Sauté filling lightly to retain texture. Use egg wash for golden crust. Watch oven temperature to prevent burning. Let galette cool before slicing for neat pieces. For gluten-free option, substitute flour with gluten-free blend. Dairy-free cheese and olive oil can replace Gruyère and butter respectively.

Nutrition

Keywords: savory galette, zucchini recipe, sweet corn, Gruyère cheese, thyme, vegetarian, flaky crust, summer vegetables

Find it online: https://chrisfeasts.com/savory-zucchini-and-sweet-corn-galette-recipe-easy-homemade-gruy-e-re-thyme/