Corn Zucchini Galette
This rustic galette makes a stunning entree for a special occasion or a weekend supper when you have a little more time.
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Ingredients
- 3/4 cup whole wheat flour
- 1/4 cup cornmeal
- 1/2 teaspoon sea salt
- 6 tablespoons cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 2 tablespoons olive oil
- 1 medium leek, white and green parts only, washed well, sliced
- 1 8 oz. package cremini mushrooms, cleaned, quartered
- 1 cup corn
- 1 medium zucchini, diced
- ½ cup cherry tomatoes, halved
- 1 teaspoon dried thyme
- salt
- pepper
- 1 cup white cheddar cheese, shredded
- 1 tablespoon cold butter, diced small
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