Savory Summer Galette

Ingredients:

Galette Pastry Dough:

• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 teaspoon salt
• 8 tablespoons cold butter (or vegan butter), diced
• 1/4-1/2 cup grated parmesan (optional)
• 1/4 cup sour cream or yogurt
• 4-6 tablespoons cold water, more as needed

Galette Filling:

• 1-2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 1 medium zucchini, sliced into 1/4-inch half-moons, then diced
• Salt and pepper to taste
• 1 tablespoon fresh thyme (or 1 teaspoon dried, or substitute oregano)
• Pinch chili flakes
• 1/4 teaspoon smoked paprika (optional)
• 1 cup corn, fresh or frozen
• 1 cup cherry tomatoes, halved or quartered
• 1/4 cup basil leaves, torn or chopped
• 1/2 cup parmesan cheese, divided
• 1 cup ricotta cheese
• Garnish: fresh basil leaves
• Optional egg wash: whisk one egg with one tablespoon of water

Instructions:

Galette Pastry Dough:

1. Combine dry ingredients: Whisk flour, cornmeal, and salt in a large bowl.
2. Cut in butter: Add the diced butter and cut it into the flour mixture until it's the consistency of coarse sand with flecks of butter no bigger than a pea.
3. Add cheese (optional): Mix in the grated parmesan if using.
4. Combine wet ingredients: In a small bowl, whisk the sour cream and 4 tablespoons of water together, then pour this into the flour mixture. Mix until the flour is fully incorporated and the dough forms a ball.
5. Add water if needed: If the mixture is dry, add a tablespoon of cold water at a time until all the flour is incorporated.
6. Refrigerate: Flatten the ball and cover it with parchment paper. Refrigerate for 1-2 hours or up to 3 days.

Galette Filling:

1. Sauté vegetables: Heat olive oil in a large sauté pan over medium-high heat. Add the onions and sauté for 3 minutes, stirring. Add the garlic and sauté for 2 minutes, stirring. Add the zucchini, thyme, salt, pepper, and optional chili flakes and smoked paprika. Sauté until tender, about 10 minutes.
2. Add corn and tomatoes: Add the corn and sauté for 3-4 more minutes. Then add the cherry tomatoes and sauté until just collapsing, about 3-4 minutes.
3. Cool and season: Increase the heat for a few minutes to cook off any excess liquid. Turn off the heat. Stir in the basil, half of the parmesan, and adjust salt and pepper to taste. Let cool to room temperature or refrigerate in an airtight container for up to 3 days.

Assemble and Bake:

1. Preheat oven: Preheat oven to 400°F (or 375°F convection).
2. Roll out dough: Place the pie dough on a lightly floured piece of parchment paper, flatten it into a disk, and flour the top. Roll out to a 14-15 inch round, turning the dough and flipping it over a couple of times to prevent sticking. Trim the edges if desired.
3. Assemble galette: Lift the dough with the parchment over to a sheet pan. Spread the ricotta in a thin layer, leaving a 2-inch border. Sprinkle with the remaining parmesan. Top with the vegetable filling. Loosen the dough border from the parchment and fold it up and over the filling, creating concentric folds. The center will remain open. Brush the free-form pie crust with the egg wash (optional) for a golden sheen.
4. Bake: Place the galette in the oven on the middle rack and bake until beautifully golden, 35-45 minutes.
5. Serve: Serve warm or at room temperature.

Notes:

• Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat in a toaster oven or warm 350°F oven.
• For a food processor, place flour, cornmeal, and salt in the food processor and pulse a few times. Add the diced butter and pulse repeatedly until the mixture is like coarse sand. Add the grated cheese, pulse. Mix sourcream and water, and pour this into the food processor, pulsing until it forms a ball.
• Feel free to swap out vegetables in the filling like bell pepper, yellow summer squash, or eggplant.
• For a dairy-free version, use vegan ricotta and omit the parmesan.
• Enjoy your delicious vegetable galette!