Corn and Zucchini Galette with Whipped Feta
Need a lacto ovo vegetarian main course? Corn and Zucchini Galette with Whipped Feta could be an amazing recipe to try. This recipe serves 4 and costs $3.16 per serving. One portion of this dish contains about 20g of protein, 38g of fat, and a total of 550 calories. 7 people were glad they tried this recipe. This recipe from Life as a Strawberry requires zucchini, feta cheese, garlic, and feta. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes include Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette, Savory Kale, Corn & Feta Cheese Galette, and Roasted Zucchini Burgers with Garlic Whipped Feta.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup sweet corn kernels
2 oz. whipped cream cheese
1 egg
1 cup garlic whipped feta
8 oz. feta cheese
2 small cloves garlic, peeled
1 batch of your favorite pie dough (store bought is fine, or find my favorite recipe here)
salt and pepper to taste
1 medium zucchini, thinly sliced (you could also dice the zucchini if you like, but I like how the slices look on the finished product)
Equipment:
oven
food processor
bowl
baking sheet
pastry brush
whisk
Cooking instruction summary:
Preheat oven to 425 degrees F.Place feta, cream cheese, garlic, salt, and pepper in the bowl of a food processor fitted with a steel blade and puree until you have a smooth whipped feta. Reserve 1 cup of cheese for use in the galette and keep the rest in the fridge for snacking on later.Roll pie dough out to a circle about " thick (or just unroll the dough if you're using store-bought) and lay on a large baking sheet.Spread 1 cup of the whipped feta across the surface of the pie dough, leaving about " of space around the edges.Spread corn kernels in an even layer on top of the whipped feta.Spread zucchini slices on top of corn and feta.Fold the edges of the pie dough up over the edge of the filling and pinch it together to help it keep its shape. Don't worry about making it look a certain way - galettes are supposed to be "rustic!"In a small dish, whisk egg together with 1 tablespoon of water to form an egg wash.Use a pastry brush to brush egg wash over the edges of the galette.Bake at 425 for 15-20 minutes until the dough is lightly browned. Slice and serve immediately.
Step by step:
1. Preheat oven to 425 degrees F.
2. Place feta, cream cheese, garlic, salt, and pepper in the bowl of a food processor fitted with a steel blade and puree until you have a smooth whipped feta. Reserve 1 cup of cheese for use in the galette and keep the rest in the fridge for snacking on later.
3. Roll pie dough out to a circle about " thick (or just unroll the dough if you're using store-bought) and lay on a large baking sheet.
4. Spread 1 cup of the whipped feta across the surface of the pie dough, leaving about " of space around the edges.
5. Spread corn kernels in an even layer on top of the whipped feta.
6. Spread zucchini slices on top of corn and feta.Fold the edges of the pie dough up over the edge of the filling and pinch it together to help it keep its shape. Don't worry about making it look a certain way - galettes are supposed to be "rustic!"In a small dish, whisk egg together with 1 tablespoon of water to form an egg wash.Use a pastry brush to brush egg wash over the edges of the galette.
7. Bake at 425 for 15-20 minutes until the dough is lightly browned. Slice and serve immediately.
Nutrition Information:
covered percent of daily need
