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Cheesy Zucchini Corn Summer Galette
This simple weeknight meal is a rustic pastry filled with zucchini, corn and cheese.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 253 kcal
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pie crust dough
-
1
T
olive oil
-
1/2
white onion
diced
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1
ear fresh corn
kernels cut off
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1
medium sized zucchini
thinly sliced
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1
oz
cream cheese
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2
oz
Monterey Jack
shredded
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1
oz
feta
crumbled
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salt & freshly cracked pepper
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1
egg
lightly beaten with a little water added to make an egg wash
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cilantro
optional topping
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Preheat oven to 400°F.
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In a small skillet heat olive oil over medium high heat. Add onion and cook until translucent, about five minutes. Set aside.
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Roll out pie dough and transfer onto a baking sheet lined with parchment or a silpat mat.
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Spread onion mixture into the center of the rolled out pie dough and spread evenly, leaving a 2 1/2 inch perimeter around the dough.
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Dot the cream cheese and sprinkle the feta crumbles and Monterey jack cheese on top of the onion mixture, maintaining the 2 1/2 inch dough perimeter.
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Top with corn kernels and thinly sliced zucchini.
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Season with salt and freshly cracked pepper to taste. I don't add very much salt due to the saltiness of the cheese.
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Fold the edges over and brush with egg wash.
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Bake for 20 to 25 minutes or until the crust is a nice golden brown.
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Allow galette to cool for 5 minutes and garnish with cilantro before serving.
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Enjoy!
Nutrition Facts
Cheesy Zucchini Corn Summer Galette
Amount Per Serving
Calories 253
Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 8.1g51%
Cholesterol 68mg23%
Sodium 305mg13%
Potassium 363mg10%
Carbohydrates 17.8g6%
Fiber 2.2g9%
Sugar 4.4g5%
Protein 8.3g17%
Calcium 162mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.