Tomato Galette Recipe. Nothing says summer like tomatoes and corn. Both at their peak for the late summer moths –sweet, fresh and tons of texture and flavor. This is one of my favorite ways to use them because it highlights the tomato and corn so beautifully. Flaky, crispy, all-butter pie crust folded over fresh tomato and corn and baked until absolutely exploding with flavor. It will be gone the day you bake it. Seriously, every time I make it Nick and I basically eat it in one sitting.
I love to serve this as an appetizer, a light dinner with a big fresh salad, or as part of a summer spread along side chicken, steak or fish. This dish tastes like the season.
The Ingredients
- 1 x All butter pie crust: my pie crust is a source of pride with me! I have a full length recipe with photos & descriptions here. But of course you can use any pie crust you’d like.
- Cherry tomatoes: you can use heirloom tomatoes or a mix of cherry tomatoes and heirloom. Really any tomato! I love the mix of colors.
- Sharp cheddar cheese: can also use any cheese. I love extra sharp cheddar because it melts, but also has flavor and sets nicely on the crust. Other cheeses may stay meltier or be softer texture, but they will work.
- Corn: Frozen corn also works. Just sprinkle on right from frozen. But fresh is best.
- Fresh basil: any herb would be delicious. Fresh chives, parsley or a mix of all three.
- salt & pepper: kosher salt & fresh cracked pepper. I also love some flaky salt!
- 1 egg: this is just for egg wash & gives the best color, but you can use anything you have on hand (milk, cream, buttermilk also work).
How to Make a Galette
Galettes are underrated and one of my favorite things to bake. No fussing over pie plates, shrinkage, or perfect edges. This version layers salty sharp cheddar, jammy roasted tomatoes & sweet kernels of corn instead my flaky all butter crust.
First make your pie crust: I have a detailed blog post on how to make pie crust here in this blog post. But you will whisk together the flour, salt and sugar. Toss the cold butter into the flour and press and break up the butter into the flour until you have a mix of flattened pea-sized pieces and larger shards of butter. Drizzle in your ice water. Toss and gently squeeze the dough together. You should try not to use more than 6tbsp of water. The dough will be shaggy but hold together when squeezed.
Shape it into a rough disk or square. Using a knife or bench scraper, cut it in half, stack on top of it, press down again. Repeat. Butter should still be visible and dough will be more cohesive. There should be visible layers when you cut the dough. This is called “laminating” and it is what makes your dough super flaky. Try not to mess with it too much, it does not have to be perfect! Form it into a disk, wrap it tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
Next, prepare the tomatoes. Slice tomatoes & place them in a colander and sprinkle with salt to season but also to release excess liquid so our crust stays crispy.
Roll out your dough. Flour your work surface and unwrap your dough disk. Roll it out with a rolling pin, turning it a quarter turn every roll or two to ensure it does not stick. Carefully move it to your baking sheet with parchment.
Assemble the galette by adding your shredded cheese all over. Leaving a one inch border when adding tomatoes. Scatter the corn on top. Fold your crust in to gently rest on the very edge of your filling. Trim crust if you have to to make it look a litte more even!
From the Kitchen
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When you make this Tomato Galette Recipe with fresh corn, please let me know your thoughts or give it a rating below. Or please tag me on Instagram @homecooksnotes I am trying to have more connection with you all there as well!
Tomato Galette Recipe with Corn & Fresh Herbs
Ingredients
For the Galette
- 1 all butter pie crust
- 2 cups cups cherry tomatoes
- 3/4 cup extra sharp cheddarr* freshly grated
- 1 ear of corn
- kosher salt & fresh cracked black pepper
- fresh basil & flaky salt for garnish
- 1 large egg for egg wash
For the Pie Crust
- 1 3/4 cup all purpose flour spooned & leveled
- 12 tbsp unsalted butter
- 1 1/2 tsp kosher salt
- 1 1/2 tbspb sugar*
- ice water
- 1 egg beaten (for egg wash)
Instructions
Make Pie Crust
- Make your pie crust: (or use any pie crust you want, you will need 1 pie crust for this recipe). I have a long form, very detailed recipe linked in notes. Cut butter into chunks and make sure it is very cold. In a large bowl add flour, salt & sugar. Toss cold butter cubes in the flour. Squeeze and crush the butter chunks and toss back into the flour. Do this until all of the large butter chunks are broken up and tossed throughout the flour. It should be all varying sizes, some pea-sized but some larger. IF butter is getting very warm, put bowl in the fridge or freezer so it can get cold again.Drizzle 2-3 tbsp ice water over crust and toss and squeeze dough until water is combined. If it still seems very dry, add more water. I try not to exceed 6 tbsp. Water & butter will be fully combined into the flour. There should still be chunks of butter and dough will be very shaggy, but it will hold together when squeezed.
- Chill dough: Form dough into a rough square or disk. With a sharp knife or bench scraper, cut it in half and stack them on top of each other. Press down and flatten. Do this one or two more times. Then shape the dough into a disk (does not have to be perfect, we don't want to overwork or fuss with the dough). Wrap it tightly in saran wrap & chill the dough in the refrigerator. Don't skip this – it has to chill for the gluten to relax. Chill at least 30 minutes, but I prefer an hour if not overnight.
Make Galette:
- Prepare your tomatoes: When you are ready to make this galette, prepare galette. If it chilled overnight it probably needs 30 minutes or so to be able to roll. Slice tomatoes carefully in thirds depending on the size, but about 1/4 inch slices. Add all of your sliced tomatoes to a colander in the sink & generously salt them. Let them sit 20-30 minutes, this will release some of the moisture allowing the crust to say crispy!
- Preheat oven to 400°: Carefully remove corn from the cob & set aside. Lightly flour your work surface & roll out your pie crust to about a 10-12 inch circle (does NOT have to be perfect!). Line a large baking sheet with parchment. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. Add a sprinkle of flour underneath if you need. To transfer the rolled-out dough to the prepared baking sheet, gently roll the dough over your rolling pin and unroll it onto the baking sheet.
- Assemble the Galette: Once your dough is finished, assemble the galette! add the cheddar cheese all over the surface. You may even use up to a cup. Next, layer the tomato slices leaving a good one inch border all around. Follow with the corn. Fold the pie crust to the very edge of the tomatoes, leaving them & the corn visible.
- Bake: Brush the crust with egg wash. Bake the galette 35-45 minutes until the crust is golden brown. Let rest 10 minutes or so before cutting – it will be very hot. Garnish with fresh basil.
