Savory Summer Galette (Edit recipe)

A rustic favorite, French galettes are a great place to start with pastry. It doesn't require perfection when rolling out the dough or crimping the edges. This Savory Summer Galette has a creamy, goat cheese and gruyere base and is topped with vibrant summer veggies – zucchini, corn and cherry tomatoes. This is great to slice up as a starter for a dinner party or to make as a meal on its own, served with a simple side salad.

20 minutes

37 minutes to 42 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	410
Fat:	29 g
Carbohydrates:	22 g
Protein:	19 g
Cholesterol:	103 g
Sodium:	426 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Reed Dunn

Serves: 8

Ingredients

Galette Dough

1.25 cups All Purpose Flour
.5 tsp Kosher Salt
.5 cup Unsalted Butter
.25 cup Ice Water

Cheese Layer

.5 cup Gruyere Cheese, shredded
8 oz Goat Cheese
1 whole Egg
1 tsp Lemon zest
1 Tbsp Lemon Juice
.25 tsp Kosher Salt
.25 tsp Black Pepper
.25 cup fresh Basil, chopped

Veggie Filling

1 Tbsp Extra Virgin Olive Oil
.5 whole Yellow Onion, sliced
3 cloves Garlic, minced
1 whole Zucchini, sliced in half moons
1 cup Corn, frozen
1 pint Cherry Tomato, halved
.5 tsp Kosher Salt
.25 tsp Black Pepper
1 Tbsp Italian Seasoning

Egg Wash & Garnish

1 whole Egg Yolk
1 Tbsp Ice Water
.25 cup Gruyere Cheese, shredded

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Crust: Put flour and salt in the bowl of a food processor with the S-shaped blade. Pulse to combine. Cube the butter and add to the food processor, pulsing for 3 to 5 seconds at a time, until a course sand-like texture is reached.
Add water, 2 tablespoons at a time, and continue pulsing. Once the dough forms a ball, remove it and form into a flat disk that’s about 1-inch thick. Wrap with plastic wrap and refrigerate for about an hour.
Prepare Cheese Layer: In a medium bowl, add shredded gruyere, goat cheese, egg, lemon zest, lemon juice, kosher salt and black pepper. Stir until combined. Fold in chopped basil and set aside.
Cook Veggie Filling: Heat olive oil in a large skillet over medium-high heat. Add sliced yellow onion and cook for 3 to 5 minutes. Add minced garlic and cook for an additional 1 minute.
Stir in zucchini and corn, cooking for an additional 5 minutes, until zucchini just starts to brown. Season with salt, pepper and Italian seasoning.
Add in halved cherry tomatoes and stir. Turn off heat and let the residual heat just begin to cook the tomatoes.
Prepare Egg Wash: Combine 1 egg yolk and 1 tablespoon water. Whisk together and set aside.
Assemble the Galette: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Flour a surface and roll out dough to a 12- to 14-inch circle. Don’t worry about an exact shape – this is a rustic recipe – but ensure the dough is even. Transfer to the prepared baking sheet.
Spoon cheese mixture into the center of the pie dough and spread in an even layer, leaving about 2 inches around the edge. Layer on cooked veggies and arrange to evenly distribute the ingredients.
Fold the edges over, lightly pressing the dough down as you go around the circle. Generously brush the top layer of dough with egg wash. Sprinkle with remaining shredded gruyere and bake in preheated oven for 28 to 32 minutes, until dough is golden and cooked through.
Let rest for 10 to 15 minutes and serve warm.