Corn Gallette


Make the filling:

1 TBL any Olive and Vyne EVOO 

1 medium shallot, minced

1 medium zucchini cut into 1/4 ” cubes

1/4 tsp kosher salt 

Freshly ground black pepper

2 cups fresh corn kernels, (3 med to large ears)

2 tsp fresh thyme leaves

3 oz goat cheese crumbled  (about 2/3 cup)

Black Lava Sea Salt for finishing

Heat olive oil in large skillet until shimmering.  Add shallot and sauté 2 minutes, stirring.  Add zucchini, salt and pepper. Cook until vegetables are tender, 4-5 minutes.  Remove from heat and stir in corn kernels and thyme leaves.  Let cool to room temperature.  

When cool, add goat cheese and stir.  Taste and season with more salt and pepper as needed.

To assemble:

1 pie crust (purchased or see Olive and Vyne’s recipe for Olive Oil Pie Crust!)

1 tsp Dijon mustard

1 egg yolk whisked with 1 tsp water

Roll the pie dough into a 12 inch circle on a large piece of parchment paper.  Spread the mustard on the dough, leaving about a 2 inch border.  Spoon the filling evenly over the mustard.  Gently fold the edges of the dough over the filling, and pleating every 2 inches or so as you go.  Brush the turned edge with the beaten egg yolk. Sprinkle Black Lava Sea Salt on top.

Transfer on the parchment paper to a baking sheet and bake until golden brown, 30 – 40 minutes at 400*.  Let cool 10 min. before cutting into wedges and serving.