Rustic Summer Galette: Zucchini, Sweet Corn, and Feta

<h3>Modo de Preparo: A Magia Acontece na Cozinha</h3> <p><strong>Para a Massa da Galette:</strong> Em uma tigela grande, misture a farinha e o sal. Adicione a manteiga gelada em cubos e incorpore-a rapidamente com as pontas dos dedos ou um processador de alimentos, até obter uma textura de farofa grossa, com alguns pedacinhos de manteiga visíveis. Não trabalhe demais a massa.</p>

<p>Add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Form a flattened disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This rest is crucial for the dough to become tender.</p>

<p><strong>For the Filling:</strong> Grate the zucchini on a coarse grater. Place the grated zucchini in a sieve, sprinkle with a pinch of salt, and let it rest for 10-15 minutes to release excess water. Squeeze the zucchini vigorously with your hands or a clean kitchen towel to remove as much liquid as possible. The most important tip is to drain the zucchini well to prevent your galette from becoming watery, compromising the texture.</p>

<p>In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the squeezed zucchini and corn, sautéing for 5-7 minutes, until the vegetables are soft and most of the moisture has evaporated. Season with black pepper and thyme.</p>

<p>Remove from heat and let the filling cool for a few minutes. Transfer to a bowl and gently mix in the crumbled feta cheese. Adjust the seasoning if necessary, keeping in mind that feta is already salty.</p>

<p><strong>Assembly and Cooking:</strong> Preheat the oven to 200°C. On a lightly floured surface, roll out the chilled dough into a circle of approximately 30-35 cm in diameter and about 3mm thick. It doesn't need to be perfect; beauty is in the rusticity.</p>

<p>Transfer the dough carefully to a baking sheet lined with parchment paper. Spread the zucchini, corn, and feta filling over the dough, leaving a 4-5 cm border free around it. Fold this edge over the filling, creating a rustic and wavy look.</p>

<p>Beat the egg and brush the edge of the dough. If desired, sprinkle sesame or poppy seeds over the edge. Bake in a preheated oven for 30-35 minutes, or until the dough is golden and crispy, and the filling is bubbling slightly.</p>

<p>Remove the galette from the oven and let it cool for 10 minutes before slicing and serving. This time allows the filling to set and be easier to cut. The professional technique is to blind-bake the dough slightly to ensure a crispy base, even with moist fillings.</p>