Summer Corn and Zucchini Galette

Preheat Oven to 400 degrees.

Using a mandolin, thinly slice a zucchini. I used the largest setting. Set zucchini slices on paper towel and sprinkle with salt to extract excess water. You will let this sit for about 15-25 minutes, while you prep everything else. After there are droplets on the zucchini, use a paper towel to blot dry.

In a skillet, heat 2 tbsp Butter. Add minced shallot, garlic, and corn. Cook and stir until fragrant and shallot is translucent. Season with salt and pepper. Transfer to a mixing bowl. Add in ricotta, mozarella, chopped thyme, and salt and pepper. Mix and give a taste to see if you need more salt and pepper.

Line a sheet pan with parchment paper. Place rolled out dough on parchment. leaving about 2 inches around the pie dough, spread cheese and corn mixture into center of dough and spread out flat. starting out the exterior of the the corn and cheese mixture, lay overlapping zucchini slices and spiral inwards.

In a small bowl combine beaten egg, milk, and a pinch of salt. Whisk together.

Fold exterior edges of pie in, overlapping the dough when necessary. Using a pastry brush, brush dough with egg wash. Drizzle a bit of olive oil on the zucchini and rub with fingers to carefully distribute. Place into preheated oven and bake until crust is golden. I start checking after about 30 minutes.

Once golden, remove from oven. Allow to cool to room temperature. Cut into squares and enjoy!