Tomato Corn Galette

Celebrate summer with the delicious Savory Tomato Corn Galette, a perfect dish showcasing fresh seasonal produce! This rustic pastry combines sweet tomatoes and crunchy corn in a flaky crust, making it ideal for gatherings or cozy dinners. The recipe guides you through each step, from crafting the pastry to creating a flavorful filling. Enjoy the beauty and taste of summer with this versatile and visually appealing dish that sparks creativity in the kitchen!

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Ingredients

For the pastry:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

3-4 tablespoons ice water

For the filling:

2 cups ripe tomatoes, sliced (use a mix of varieties for visual appeal)

1 cup corn kernels (fresh or frozen, thawed)

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions

Make the Galette Dough: In a large mixing bowl, whisk together the flour and salt until well combined. Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.

Prepare the Filling: While the dough chills, assemble the filling. In a large mixing bowl, combine the sliced tomatoes and corn kernels. Drizzle the mixture with olive oil, then sprinkle in the oregano, garlic powder, salt, and pepper. Gently toss to coat the vegetables evenly in the seasonings. Set the bowl aside to allow the flavors to meld.

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot when the galette is ready to be baked.

Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter. The dough should be about 1/4 inch thick. Once rolled out, carefully transfer it to a parchment-lined baking sheet.

Assemble the Galette: Spread the ricotta cheese evenly over the rolled-out dough, leaving a border of about 2 inches around the edges to allow for folding. Evenly layer the seasoned tomato and corn mixture over the ricotta.

Fold the Edges: Gently fold the edges of the dough over the filling, creating pleats as you go around the galette. Ensure the center remains exposed to showcase the vibrant filling.

Add the Final Touch: Sprinkle the shredded mozzarella cheese over the filling. Brush the exposed crust edges lightly with olive oil to achieve a beautiful golden color during baking.

Bake: Place the assembled galette in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Garnish and Serve: After baking, remove the galette from the oven and allow it to cool for a few minutes. Just before serving, sprinkle fresh basil leaves on top for a pop of color and flavor.

Enjoy!: Slice the galette into wedges and serve warm or at room temperature. It's perfect as an appetizer or a light, flavorful meal.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6-8

- Presentation Tips: Consider serving the galette on a wooden cutting board, garnished with additional basil leaves, along with a small bowl of extra olive oil for drizzling.