Rustic Summer Vegetable Galette

Nutrition · per serving

Steps

1. 1

   Freeze the diced butter for 10–15 minutes while you chill a metal bowl and the flour to help keep everything cold.

   115 g unsalted butter, very cold, diced
2. 2

   In a large bowl combine the flour and fine sea salt.

   250 g all-purpose flour1 tsp (5 g) fine sea salt
3. 3

   Cut the cold butter into the flour with a pastry cutter or two forks until pea-sized pieces remain—work quickly so the butter stays cold.

   115 g unsalted butter, very cold, diced
4. 4

   Sprinkle ice water by tablespoonfuls and gently mix until the dough just holds when pressed; stop before it becomes sticky. Pat into a 18–20 cm disc, wrap and chill in the fridge for 30 minutes (rest).

   60–80 ml ice water
5. 5

   While dough chills, prepare the zucchini: trim and slice into 3–4 mm rounds and toss with coarse salt. Let sit 10 minutes to draw out water, then press between paper towels to remove moisture.

   2 (about 350 g) zucchini (courgette), medium1 tsp coarse salt (for drawing moisture)
6. 6

   Preheat the oven to 220°C (425°F) with a rack in the upper third so the bottom gets hot and the crust crisps.

7. 7

   In a skillet, warm olive oil over medium-high heat and sauté the minced garlic briefly until fragrant, add corn kernels and cook 2–3 minutes to warm and remove raw starch; season with a little black pepper. Remove from heat.

   2 tbsp (30 ml) olive oil1 small garlic clove, minced200 g (about 2 cobs) sweet corn kernels (fresh or frozen, thawed)1/2 tsp freshly ground black pepper
8. 8

   Mix the ricotta with Parmesan, lemon zest and black pepper until smooth; this is your savory base.

   250 g whole-milk ricotta40 g Parmesan, finely grated1 tsp (zest of 1 small lemon) lemon zest1/2 tsp freshly ground black pepper
9. 9

   On a lightly floured surface roll the chilled dough to a roughly 30 cm circle; transfer to a parchment-lined baking sheet. Spread the ricotta mixture (the ricotta filling) in a 1.5 cm-thick layer leaving a 4–5 cm border.

   250 g whole-milk ricotta
10. 10

    Arrange the squeezed zucchini rounds in an overlapping ring over the ricotta, scatter the warm corn evenly, and tuck halved cherry tomatoes on top. Drizzle with a little olive oil.

    2 (about 350 g) zucchini (courgette), medium200 g (about 2 cobs) sweet corn kernels (fresh or frozen, thawed)200 g cherry tomatoes, halved2 tbsp (30 ml) olive oil
11. 11

    Fold the dough border up over the filling in rough pleats to create the galette edge; brush the pastry edge with beaten egg for color and sprinkle flaky sea salt over the vegetables.

    1 1 large egg (for egg wash)1/2 tsp flaky sea salt
12. 12

    Bake at 220°C (425°F) for 22–28 minutes until the crust is deep golden and juices bubble; rotate the sheet once if browning unevenly. Internal doneness: crust should be crisp and the ricotta set.

13. 13

    Remove from oven, scatter torn basil over the hot galette, let rest 5–10 minutes to firm slightly, then slice and serve warm or at room temperature.

    10 g (a small handful) fresh basil leaves, torn

Origin & History

Galettes are a rustic French free-form tart with roots in rural cooking where folding the pastry around seasonal fillings reduces fuss. This vegetable variation celebrates summer produce—corn, zucchini and cherry tomatoes—on a simple cheese base for a showstopping yet home-friendly centerpiece.