Garlic Whipped Feta and Corn Galette

I had such fun with the last recipe from Miryam Levy that I was very happy when her daughter, Victoria, let me play with another. This was pretty basic when it came to me with a simple ingredient list – a pound of corn, a container cream cheese, some feta cheese, eggs, flour, baking soda and salt and pepper. The directions were spare, too: mix the ingredients in dough and bake over medium heat. Hmmmm.

As I had pizza on my mind, my mind went immediately to making a galette or crostata. These are flat rustic pies from France or Italy which may be made sweet or savory. Whipping the cream cheese and feta together (with a little garlic) would make a deliciously cheesy filling. All that would be left to do is sprinkle on some sweet corn kernels, fold over the ends and give it an egg wash before baking. It turned out to be very easy and quite tasty – so much so that my niece and her best friend gobbled up three slices a piece!

This is something that I could see being served as an appetizer, as a cheese dish with cocktails or even for the last course of the meal, as the sweetness from the corn is quite satisfying. If you want to increase the richness (not that it needs it!), consider sautéing the corn in a little butter to coat before sprinkling them on the pie.

Garlic Whipped Feta and Corn Galette

1 batch of pie dough (store bought is fine)
4 ounces feta cheese
4 ounces whipped cream cheese
2 cloves garlic, peeled
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup sweet corn kernels (fresh or frozen)
1 egg

Heat oven to 425 degrees F.

Place feta, cream cheese, garlic, salt, and pepper in the bowl of a food processor and puree until smooth.

Roll pie dough out to a circle about 1/8″ thick (or just unroll the dough if using store-bought) and lay on a large baking sheet that has been coated with olive oil.

Spread the whipped feta across the surface of the pie dough, leaving about 1/2″ of space around the edges.

Sprinkle corn kernels in an even layer on top of the whipped cheeses and garlic.

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 how pretty it is – 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 20 – 25 minutes or until the dough is lightly browned. Slice and serve immediately.

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