Flaky buttery pastry encases a filling of fresh summer corn kernels, roasted red pepper, jalapeño, red onion, and fontina cheese in this savory free-form pie.
Makes a 8-inch galette, 4 to 6 servings
Instructions
Flaky Pie Crust:
1 1/4 cups flour
1/2 teaspoon sugar
1/2 teaspoon (scant) salt
6 tablespoons unsalted butter, very cold
2 tablespoons shortening, very cold
4 to 6 tablespoons ice water
Spicy Corn Filling:
1 teaspoons olive oil
1/4 medium red onion, thinly sliced
1/2 jalapeño pepper, halved, deseeded, and thinly sliced
1/2 cup fresh corn kernels
1/3 cup thinly sliced roasted red pepper
1 clove garlic, minced
1/2 teaspoon red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup shredded fontina cheese (or provolone or mozzarella)
1 egg, beaten, for egg wash
Fresh basil or cilantro leaves, for garnish
Instructions
- To make the crust, place the flour, sugar, and salt in a large bowl and mix to combine. Cut the butter and shortening into 1-inch chunks and place them in the bowl.
- Cut the butter and shortening into the flour using a dough blender or two butter knives, until the fat is broken into the size of blueberries.
- Sprinkle 4 tablespoons of ice water over the flour mixture. Fluff with a large fork until the dough becomes shaggy. Add an additional 1 to 2 tablespoons of ice water and continue fluffing until the dough just holds together when pinched.
- Turn the dough onto a sheet of plastic wrap and gently form it into a 1-inch thick disc. Wrap it in the plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 375° F.
- To make the filling, pour the olive oil into a skillet and set it over medium-high heat. Once the oil is shimmering, add the red onion and jalapeño, and sauté for 5 to 6 minutes, until softened. Add the corn kernels, roasted red pepper, and garlic, and sauté for 1 minute more.
- Sprinkle the corn mixture with red wine vinegar, sugar, and salt, and stir to combine. Remove the skillet from the heat and set aside.
- Remove the pie dough from the refrigerator. Unwrap the disc and turn it onto a lightly floured sheet of parchment paper. Gently roll the disc until it is roughly 10-inches in diameter and 1/8-inch thick.
- Sprinkle the fontina cheese onto the center of the round, leaving a 1 ½-inch border of dough around it. Spoon the corn mixture over the cheese.
- Gently fold the edges of the dough towards the center of the galette, so the edges sit about ½-inch over the filling. Brush the dough lightly with beaten egg.
- Slide a baking sheet under the parchment paper and galette. Transfer to the lowest rack of the oven.
- Bake for 40 to 45 minutes, until the crust is deeply golden and the cheese has bubbled up around the corn kernels. If the galette appears to be browning too quickly, lay a sheet of aluminum foil loosely on top of it halfway through the baking time.
- Remove the baking sheet from the oven. Allow the galette to cool for at least 15 minutes before slicing. Garnish with fresh basil or cilantro, if desired, and serve.
