- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 6-8 porções
- Difficulty
- Medium
- Calories
- 380 kcal
Quick summary
“This rustic galette features a buttery, flaky crust filled with fresh corn kernels, grated zucchini, and juicy cherry tomatoes. The creamy filling with Gruyère cheese and fresh herbs is wrapped by hand-folded edges in a rustic style.”
What you need to know
- The act of squeezing the liquid from the grated zucchini is fundamental to keep the base of the dough dry and crispy after baking.
- The raw fresh corn maintains its natural crunchy sweetness, contrasting with the egg cream and melted cheese in the oven.
- The rustic folding of the dough edges seals the filling and eliminates the need for traditional removable-bottom pans.
Ingredients
Main
- cups (240g) All-purpose flour
- g Unsalted butter, cold and cubed
- tablespoons Ice water
- teaspoon Salt
- cups Fresh corn (kernels)
- unit Medium zucchini
- cup (halved) Tomate cereja
- cup Gruyère or Emmental cheese (grated)
- units Large eggs
- cup Fresh cream
- tablespoons Extra virgin olive oil
- tablespoons Fresh chopped basil
- teaspoon Chopped fresh thyme
- Freshly ground black pepper
- Nutmeg
Instructions
Principal
- Prepare the Dough: In a large bowl, mix the flour and salt. Add the cold butter in cubes and incorporate with your fingertips or a food processor, until you get a coarse crumb texture. Gradually add the cold water, spoonful by spoonful, mixing until the dough comes together. Do not overwork. Form a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Prepare the Vegetables: Grate the zucchini on a coarse grater and squeeze well to remove excess water. This step is crucial to avoid a watery pie. In a skillet, heat a tablespoon of olive oil and sauté the corn for 3-4 minutes, until lightly golden. Add the zucchini and sauté for another 2 minutes. Season with salt and pepper. Let it cool slightly.
- Prepare the Filling: In a separate bowl, beat the eggs with the fresh heavy cream. Add the grated cheese, basil, thyme, a pinch of nutmeg, salt, and black pepper to taste. Mix well until all ingredients are incorporated, creating a creamy and aromatic base for the filling. Reserve this mixture for the next step.
- Assemble the Pie: Preheat the oven to 190°C. On a lightly floured surface, roll out the chilled dough into a circle of approximately 30-35 cm in diameter. Transfer the batter to a baking sheet lined with parchment paper. Spread the sauteed vegetables evenly over the dough, leaving a 4-5 cm border free around.
- Finish and Bake: Pour the egg and cream mixture over the vegetables. Distribute the cut cherry tomatoes on top. Fold the edges of the dough over the filling, creating a rustic border. Brush the edge of the dough with a little olive oil or beaten egg yolk. Bake for 40-45 minutes, or until the batter is golden and the filling is set and slightly puffed. Let cool slightly before serving.
Chef's tips
- Keep the butter and water very cold during dough making to ensure flaky steam pockets in the crust.
- Bake on parchment paper sprinkled with a little fine cornmeal to provide an extra crispy and firm base.
- Let the pie rest on a wire rack for 10 minutes after removing from the oven before cutting into triangular slices.
Variations
- Add small pieces of fried drained bacon to the corn and zucchini to add smoky notes to the country-style filling.
- Brush the edges of the dough with beaten egg and sprinkle toasted sesame and poppy seeds before baking.
- Include a tablespoon of basil pesto spread directly on the base of the dough before placing the vegetables.
Substitutions
- Gruyère cheese can be replaced by grated Emmental cheese, aged Serra da Canastra cheese, or dry buffalo mozzarella.
- Fresh heavy cream can be swapped for natural unsweetened Greek yogurt or high-fat cream.
- All-purpose flour can have 20% replaced by whole wheat flour to add earthy texture to the crust.
How to store
Store in a closed container under refrigeration for up to 3 days. Reheat on the oven rack or in the air fryer to reactivate the crispiness.
Can it be frozen?
Freeze the already baked and completely cold pie in slices wrapped in aluminum foil for up to 2 months. Reheat directly in the oven.
What to serve with
Serve with fresh green leaf salad seasoned with honey mustard vinaigrette, and a glass of chilled white wine.
Frequently asked questions
How to ensure that the base of the pie does not get damp underneath?
Squeeze the zucchini vigorously in a clean cloth, bake in a very hot oven at 190°C on the bottom rack, and use a preheated metal baking sheet.
Can I use drained canned corn in this rustic pie?
It can be used, but fresh corn kernels off the cob offer a much firmer, crunchier texture and pure vegetable sweetness.
Should the cherry tomatoes be placed whole or cut?
Cut the tomatoes in half and place the cut side facing up so the steam evaporates without wetting the bottom filling.
Why should the butter be in cold cubes when mixing with the flour?
The pieces of cold fat melt only during baking, releasing steam that creates small hollow and flaky pockets in the crust.
