Corn, Zucchini and Boursin Galette
A recipe that's cheesy, easy and corny. Like my jokes.
I hate the Labor Day weekend. Always have. Who wants to celebrate the end of summer? Serious Life is restarting. School begins. Homework is back. An air of sadness hangs over everything. My prolific zinnias get mildew. dThere’s always a tree or two in the neighborhood that starts to turn yellow just to rub it in my face that summer is a goner, and my weekends won’t be spent with my toes in the sand, but ankle deep in oak leaves that need raking. Why can’t I wear white on September 2? It’ll be 90 degrees in the middle of September, guaranteed. Don’t tell Anna Wintour, but I’m gonna wear linen.
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But! It’s not in my nature to be a Gloomy Gussie! No sirree! That’s why I womped up a galette that brings together two of summer’s stars, corn and zucchini, in creamy, garlicky Boursin, and wraps it all up in lush, flaky (super-easy) cream cheese dough.
Calling it a ‘galette’ makes it sound hoity-toity and French, when it’s really just an easier way to make a pie. How wise the French are to make something simple sound fancy.
Invited to a Labor Day barbecue? Bring this. Don’t have any plans? Make it for yourself. It keeps for a few days in the refrigerator, so you don’t have to eat it all at once. Even if you want to. This is good eating.
Make this galette! Treat yourself.
Corn, Zucchini and Boursin Galette
Makes one 10” tart.
What You’ll Need:
For the crust:
4 ounces (113 grams) butter, very cold
5 ounces (141 grams) cream cheese, cold
1 1/2 cups (180 grams) all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon kosher salt
2 teaspoons apple cider vinegar
For the filling:
2 cups (300 grams) fresh corn, cut off the cob
1 small zucchini
1 5.3 ounce Boursin cheese (I used garlic and herb)
2 tablespoons butter
1 teaspoon of olive oil, for brushing the zucchini
To finish the galette:
1 egg, beaten with a pinch of salt for the egg wash
2 tablespoons (give or take) Parmesan cheese
What You’ll Do:
Make the crust
The crust needs to be chilled for at least 1 hour and up to 3 days. Plan accordingly.
In the bowl of a food processor, pulse the butter, cream cheese, flour, baking soda, and salt until the mixture is crumbly and the butter is the size of peas. Scrape down the sides. Add the vinegar while pulsing the dough. Do not overmix! The dough should still look like little pebbles, albeit, slightly damp ones. You do not want to let it come together in a large dough ball.
Turn the dough out onto a large piece of parchment or pastry board. Use quick movements and gather the dough together in a disk about 2 inches thick. Wrap in the parchment (or plastic wrap) and refrigerate for 1 hour or up to 3 days.
Make the tart:
When it is time to make the tart, heat the oven to 400°F.
Slice the zucchini into rounds about 1/16”. To remove some of the moisture from the zucchini so you don’t have a soupy tart, lay the zucchini slices on a paper towel, or on a rack over a pan. Salt the zucchini lightly and set them aside.
Melt 2 tablespoons of butter in a saucepan over medium heat. Add the corn kernels and let cook, stirring frequently, for 3 minutes. Remove the pan from the heat and stir in the Boursin. Set aside to cool.
On a lightly floured pastry board or clean, dry countertop, roll out the dough. Roll the dough from the middle, using even pressure and stop a 1/2 inch from the edge of the dough. Turn the dough a quarter turn, repeat, etc. until the dough is 1/8” (3.2 mm) thick, reasonably circular and about 14” (36 cm) wide.
Line a baking sheet with parchment. Fold the dough in quarters, or drape it over your rolling pin, and gently lay the dough on the parchment. Unfold the dough, and if necessary, repair any rips that may have occurred during the transferring of the dough.
Revisit the zucchini, which should now be covered in beads of water. Wipe the zucchini dry with paper towels.
Spread the corn and Boursin mixture in a circle in the center of the crust, leaving a 3” (7.65 cm) edge. Lay the zucchini over the corn mixture. Lightly brush the zucchini with olive oil.
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Fold up one side of the dough and continue to pleat up the rest of the dough until you’ve achieved galette status. Brush the dough with the egg wash. Sprinkle with Parmesan cheese.
Bake for 35 to 40 minutes, or until the dough is golden brown and the corn mixture bubbles a little. (You just want to see one or two “bloops,” not raging bubbles, like a lasagna.)
Eat warm or at room temperature. If not serving within 3 hours, refrigerate until ready to eat. You can reheat in a low oven, if desired.
Even if I’m a Debbie Downer about Labor Day, you shouldn’t be. And I’ll try not to be. The enthusiasm with which Weather NJ wrote about the change in temperature expected on Tuesday, is almost infectious. Even if the thought of a pumpkin spice latte makes me cringe
You? Do you have feelings about Labor Day? The start of the school year? Pumpkin spice lattes? Can you cheer me up about the end of summer? Let me know in the comments.
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This looks divine, and you perfectly expressed my disdain for this holiday weekend.
I think this is lunch today. Thank you.
I'm past the big parties. I'm too old. I like invitations to them, however.