FOR THE FILLING:
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 1 medium zucchini, cut into 1/4-inch cubes
- 1/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 2 cups fresh corn kernels (from about 3 to 4 ears)
- 2 teaspoons fresh thyme leaves
- 3 ounces fresh goat cheese, crumbled (about 3/4 cup)
TO ASSEMBLE:
- All-purpose flour, for dusting
- 1 purchased pie crust (about 7.5 ounces), thawed if frozen
- 1 teaspoon Dijon mustard
MAKE THE FILLING:
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Heat the oil in a large frying pan over medium heat until shimmering. Add the shallot and sauté until just beginning to soften, about 2 minutes. Add the zucchini, 1/4 teaspoon salt, and season with pepper. Cook until the vegetables are tender, 4 to 5 minutes. Remove from the heat and stir in the corn kernels and thyme leaves.
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Transfer the mixture to a bowl and let cool to room temperature. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper.
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When the mixture is cool, add the goat cheese and stir to combine. Taste and season with more salt and pepper as needed.
ASSEMBLE THE GALETTE:
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Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a round about 12 inches in diameter.
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Starting on one end of the dough, loosely roll up the pie crust around the rolling pin. Transfer it to the prepared baking sheet and unroll the dough back out flat.
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Spread the mustard on the dough, leaving about a 1 1/2- to 2-inch border. Spoon the filling evenly over the mustard. Gently fold the edges of the dough over the filling, covering about 1 1/2 to 2 inches of the filling and pleating the dough every 2 inches as you go.
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Bake until the crust is golden-brown, 30 to 40 minutes. Let the galette cool at least 5 to 10 minutes before cutting into wedges and serving.
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