Tomato Corn Galette

As the sun shines brightly and summer's bounty fills our gardens and markets, there's no better way to celebrate the season than with a savory Tomato Corn Galette. This rustic dish is not just a feast for the eyes; it's a delightful blend of flavors and textures that will warm your heart and satisfy your taste buds. Imagine biting into a flaky crust that cradles ripe, juicy tomatoes paired with sweet corn and gooey mozzarella cheese. This galette is perfect for summer gatherings, casual dinners, or even a cozy night in. With its vibrant colors and mouthwatering aroma, the Tomato Corn Galette is sure to become a favorite in your culinary repertoire.

Celebrate summer with a deliciously rustic Savory Tomato Corn Galette. This easy recipe features a flaky, free-form crust filled with ripe tomatoes, sweet corn, and gooey mozzarella, making it a perfect dish for gatherings or cozy nights in. Embrace the versatility of galettes by incorporating seasonal vegetables and enjoy the vibrant flavors and textures of summer produce. Ideal for any meal, this galette is sure to impress family and friends alike. Enjoy the process of cooking and savor every delicious bite!

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Ingredients

1 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon sugar

¼ cup cold unsalted butter, diced

¼ cup cold water (add more as needed)

3 medium ripe tomatoes, sliced

1 cup fresh corn kernels (from about 2 ears)

1 cup shredded mozzarella cheese

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped

Salt and pepper to taste

1 egg (for egg wash)

Optional: Fresh basil leaves for garnish

Instructions

Prepare the Crust: In a large mixing bowl, whisk together the flour, salt, and sugar until well combined. Add the diced cold butter to the bowl and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs, with some larger pea-sized pieces still remaining. Slowly drizzle in the cold water, one tablespoon at a time, mixing gently until the dough begins to come together but is not sticky. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

Make the Filling: While the dough chills, prepare the filling. In a medium bowl, combine the sliced tomatoes and fresh corn kernels. Drizzle the mixture with olive oil, then sprinkle in the dried oregano, chopped basil, and a generous pinch of salt and pepper. Gently toss the ingredients to coat and allow them to marinate for a few minutes.

Preheat the Oven: Preheat your oven to 400°F (200°C) so it's ready for baking once the galette is assembled.

Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a large circle, approximately 12 inches in diameter. Aim for an even thickness to ensure consistent baking. Carefully transfer the rolled dough onto a parchment-lined baking sheet.

Assemble the Galette: Evenly sprinkle the shredded mozzarella cheese in the center of the dough, leaving a 2-inch border around the edge. Spoon the marinated tomato and corn mixture on top of the cheese, spreading it out evenly.

Fold the Edges: Starting from one edge, carefully fold the dough over the filling, creating pleats as you go around the galette. This will not only seal the filling but also give a beautiful rustic appearance to your galette.

Apply the Egg Wash: In a small bowl, beat the egg until smooth. Using a pastry brush, gently apply the egg wash over the folded crust to give it a shiny, golden finish once baked.

Bake the Galette: Place the baking sheet in the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly and fragrant.

Cool and Serve: After baking, let the galette cool on the baking sheet for about 5-10 minutes. This allows the filling to set slightly. Before serving, garnish with fresh basil leaves if desired, and slice into wedges. The galette can be enjoyed warm or at room temperature.

Prep Time, Total Time, Servings: 40 min | 1 hr 5 min | Makes 4 servings.