Corn Galette with Ricotta and Chile Oil

This savory galette is the perfect way to showcase an abundance of summer corn. A creamy mixture of ricotta cheese, Parmesan, basil, and garlic binds the sweet, golden kernels together inside a tender, flaky crust topped with more corn and pats of butter. A spicy chile-garlic oil complements the delicate flavor of the corn without overpowering it. Serve with a green salad or alongside grilled meat for a dinner that tastes like summer.

4-6 servings

Make the chile oil

1. Place the garlic and chile flakes in a small heatproof bowl or jar. Heat the oil in a small skillet over medium heat for 2 to 4 minutes or until the oil is very hot and shimmering. Pour the hot oil over the chile and garlic mixture. The mixture should sizzle and release a toasty aroma. Stir in the salt and let cool. Once cooled a bit, taste and adjust the salt if necessary. Use right away or store in an airtight container in the refrigerator for up to a week.

Make the crust:

1. Add the flour and salt to a large mixing bowl and mix briefly to combine. Add the butter and use a pastry blender or your hands to work it into the flour. Break down about half the butter so that it resembles a coarse meal and leave the other half in larger, flat pieces that are about the size of dimes.
2. Add the water 1 tablespoon at a time and toss the mixture to combine between additions (don’t press or squeeze yet). The idea is to evenly hydrate the mixture, so be sure to break up any wet clumps of dough and redistribute them. Once you have added 2 tablespoons of water, test the hydration of the mixture by taking a small handful and giving it a squeeze—the mixture should clump together and hold its shape (if it doesn’t, add another tablespoon of water before proceeding). Give the handful of dough a firm poke with the flat of your finger. If it mostly holds together, the dough is properly hydrated. If the dough falls into pieces and appears floury and crumbly, add water 1 tablespoon at a time until the dough passes this test.
3. Fold and press the dough a few times to bring it together into a ball. If it does not come together easily, add a few drops of water in areas that are particularly dry. Form the dough into a disk and wrap it tightly in plastic. Chill in the refrigerator for at least 30 minutes and up to 2 days. For longer storage, keep in the freezer.
4. In a medium mixing bowl, combine the ricotta, Parmesan, basil, garlic, and salt. Mix well to combine. Add half the corn kernels, mix well, and set aside.

To assemble:

1. Heat the oven to 400°F. On a lightly floured surface, roll the chilled dough into an 11-inch circle. Spread the ricotta mixture over the dough, leaving a 2-inch border of dough empty around the edge. Distribute the remaining corn on top of the ricotta mixture. Season with a sprinkle of both salt and sugar and place the pieces of butter on top of the corn.
2. Fold the edges of the dough toward the center over the corn filling. Brush the folded edges with the beaten egg, then bake until the crust is golden and the corn is beginning to caramelize, about 30 minutes. Let cool for 20 minutes. Just before serving, top with fresh basil and spoonfuls of chile oil. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.