This recipe is great for early summer, before any tomatoes have arrived at the markets! The flaky pastry dough is rich and this galette is best served alongside a fresh salad.

If you already have the dough made (and I would recommend always making one or two extra because they freeze beautifully), then this requires very little hands-on time. I love to make galettes when having people over for dinner – all the work can be done well before anyone arrives. 

Corn and Zucchini Galette

Serves 4

1 medium (about 6 ½ oz) zucchini, sliced about ⅛-inch thick

1 ear of corn

2 Tb olive oil

½ tsp Aleppo pepper

1 tsp salt

1 round flaky pastry dough

½  cup ricotta

1 ¼ cups pecorino romano cheese, grated

¼ cup basil, thinly sliced

Preheat the oven to 400°.

Cut the corn from the ear and toss in a bowl with the sliced zucchini. Toss with the olive oil, salt, and Aleppo pepper (or a pinch of red chili flakes).

Roll out the flaky pastry dough on a floured sheet of parchment paper, into about a 14-inch circle (about the width of the parchment paper). Spread the ricotta evenly on the dough, leaving a gap at the edge. Sprinkle with a pinch or two of salt and several grinds of fresh pepper. Sprinkle ½ cup of the pecorino evenly over the ricotta. Spread the corn and zucchini mixture over the cheese into a relatively even layer. Top with the remaining ¾ cup of pecorino.

Fold the dough by picking it up along the edge and creating a fold where you are slightly tucking the dough behind itself before pressing it down. 

Brush the folds with olive oil and sprinkle with maldon salt before baking for 35-40 minutes until the crust is well browned.

Remove from the oven and let cool 10-15 minutes. Position a cutting board near the baking sheet. Hold the baking sheet just next to the cutting board at a slight angle and quickly and carefully slide the parchment onto the cutting board. Then slide the parchment out from underneath, leaving the galette sitting directly on the cutting board. Top with the sliced basil, then slice and serve.