75 min
Rustic Tomato Zucchini Pie with Cornmeal Crust
Recipe GLPR03b61e0ef477f1
A beautiful free-form galette featuring a buttery cornmeal and flour crust wrapped around a savory ricotta filling studded with fresh basil, thyme, zucchini, and ripe tomatoes. Perfect for summer entertaining.
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Ingredients
1 cup all-purpose flour
⅓ cup cornmeal
½ teaspoon salt
6 tablespoons unsalted butter, cold and cubed
2 large egg yolks, lightly beaten
1 to 2 tablespoons ice cold water
¾ cup ricotta cheese
1 egg, lightly beaten
2 garlic cloves, minced
½ tablespoon fresh basil, chopped
½ tablespoon fresh thyme, chopped
1 cup parmesan cheese, divided
⅛ teaspoon black pepper
1 medium zucchini, thinly sliced
1 cup cherry or grape tomatoes, halved
egg, beaten with 1 teaspoon water for egg wash
Directions
Combine the all-purpose flour, cornmeal, and 1/2 teaspoon salt in a food processor. Pulse several times until well combined.
Add the cold, cubed butter and pulse 3-4 times until the butter pieces are broken up into smaller fragments throughout the mixture.
In a small bowl, whisk the 2 egg yolks with 1 tablespoon ice water until combined.
With the food processor running, pour in the egg yolk mixture and process for 5-10 seconds until the dough begins to clump together. If the mixture seems too dry, add a bit more ice water, one teaspoon at a time.
Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours until well chilled.
Preheat your oven to 425°F. In a medium bowl, combine the ricotta cheese, 1 beaten egg, minced garlic, basil, thyme, 3/4 cup of the parmesan cheese, and 1/8 teaspoon black pepper. Mix until evenly blended.
On a lightly floured work surface, roll out the chilled dough into a rough 12-inch circle about 1/8-inch thick.
Spread the ricotta mixture over the dough, leaving a 3-4 inch border uncovered all the way around.
Arrange the zucchini slices and halved tomatoes evenly over the ricotta filling.
Sprinkle the remaining 1/4 cup parmesan cheese over the vegetables. Season lightly with additional salt and black pepper to taste.
Fold the uncovered edges of the dough up and over the filling, creating loose pleats. The edges do not need to fully enclose the filling.
Brush the folded crust edges with the egg wash made from 1 beaten egg and 1 teaspoon water.
Transfer the galette to a parchment-lined baking sheet and bake at 425°F until the crust is golden brown, about 40-45 minutes.
Allow the pie to rest for 15 minutes before slicing. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
