Corn Galette (Pie) with Zucchini, Thyme, and Goat Cheese
1 TBSP olive oil
1 medium shallot, minced
1 medium zucchini, cut into 1/4-inch cubes
Salt and black pepper
2 tsp Dijon mustard
2 cups fresh corn kernels (3 or 4 ears)
1 tsp C&C Thyme leaves
3/4 cup fresh goat cheese, crumbled
1 pie crust, thawed if frozen
Heat oil in a large frying pan over medium heat, add the shallot and sauté 2 minutes. Add the zucchini and season with salt and pepper. Cook until the vegetables are tender, 4 to 5 minutes. Remove from the heat and stir in the corn kernels and thyme leaves.
Transfer the mixture to a bowl and let cool to room temperature then mix in goat cheese. Arrange a rack in the middle of the oven, heat to 400F. Line a baking sheet with parchment paper.
Roll the dough out on lightly floured work surface to a round about 12 inches. Transfer it to the baking sheet. Spread the mustard on the dough. Spoon the filling evenly leaving a 1/2 inch border. Gently fold the edges of the dough over the filling being as fancy or as plain as you like. Leave the centre open.
Bake until the crust is golden-brown, 30 to 40 minutes. Let cool at least 5 to 10 minutes before cutting into wedges and serving.
Greek-Style Tuna Salad
2 cans oil-packed tuna, drained
1/2 cup halved cherry or grape tomatoes
1/2 cup peeled, diced cucumbers
1/2 cup chopped orange bell peppers
1/2 cup yellow beans, sliced legnthwise
1/4 cup shredded fresh spinach
1/4 cup pitted, chopped kalamata olives
1 TBSP C&C Greek Oregano leaves
3 TBSP coarsely chopped fresh parsley leaves
2 TBSP olive oil
1 TBSP freshly squeezed lemon juice
Salt and Pepper to taste.
Place all the ingredients in a medium bowl and gently stir to combine. Taste and season with salt and pepper as needed.
This recipe could easily be altered to add most any other veg you have this time of year. A great saying is “if it grows together it goes together” – so almost any combination of veg purchased locally is going to be fantastic with the herbaceous oregano, rich olive, tuna and oil and zesty lemon.