Tomato Galette Recipe with Corn & Fresh Herbs

5 from 1 vote

Tomato Galette Recipe with Corn & Fresh Herbs

Homemade flaky pie crust with beautiful fresh tomatoes, crunchy sweet bites of corn & a light layer of your favorite cheddar. It is an addicting summer meal

Prep Time1

Cook Time40

Dough Rest Time1

Total Time2 40

Servings: pieces

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.

Notes

*cheddar cheese: I always prefer cheese grated myself from the block as it does not contain any caking ingredients like pre-shredded.

*sugar: sugar can be omitted if you must, but I very much appreciate the balance with the salt & butter. I would NOT substitute it in this recipe though.

*Flaky All Butter Pie Crust Recipe

Nutrition