Roasted Corn, Poblano, and Red Pepper Galette {GIVEAWAY}
 
 
Are you ready for fresh sweet corn season? I can't wait to get it started with this Roasted Corn, Poblano, and Red Pepper Galette!
Yield: 6-8 servings
Ingredients
For the crust
  • 2½ cups all purpose flour
  • ½ tsp salt
  • 16 tbsp unsalted butter, chilled and cut into ½-inch cubes
  • ½ cup Greek yogurt
  • 1 tbsp white wine vinegar
  • ⅓ cup ice water
For the filling
  • 1 tbsp olive oil
  • 1 red bell pepper, seeded and thinly sliced
  • 2 poblano peppers, seeded and thinly sliced
  • Salt and black pepper, to taste
  • 4 ears corn
  • 2 cups cooked black beans
  • 8 oz pepperjack cheese, shredded
  • 1 egg
  • 1 tbsp water
Instructions
  1. For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles. Add in the greek yogurt, vinegar and water and pulse just until the dough comes together. Pat the dough into a ball, wrap it in plastic and chill it for at least one hour and up to two days.
  2. While the dough is chilling, prepare the veggies. Heat oven to 400. In a large bowl, toss the olive oil with the pepper slices, and a pinch of salt and black pepper. Spread out on a parchment-lined baking sheet and roast for 20-30 minutes or until starting to brown. Remove from the oven and let cool for about 10 minutes.
  3. Cut the corn kernels off the ears of corn. In a large bowl, toss the kernels with the black beans, cooked pepper slices, and shredded cheese. Season to taste with salt and black pepper.
  4. On a floured work surface, roll out the dough into a 16--inch round. Transfer to a parchment-lined pizza pan or baking sheet. Spread filling mixture over the dough, leaving a 2-inch border. Fold the border over the filling, pleating it as necessary, leaving the center open. Whisk together the egg and the water in a small bowl and brush the outside of the crust with this egg/water mixture so that it will brown nicely.
  5. Bake at 400F until golden brown, 30-40 minutes. Remove from the oven and let stand 5 minutes before serving.
Notes
Crust adapted from The Smitten Kitchen Cookbook, Filling is an Eats Well With Others Original
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/04/roasted-corn-poblano-red-pepper-galette.html