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As the summer sun casts its warm glow, there’s nothing quite like the taste of seasonal produce, and one dish that perfectly encapsulates this essence is the Rustic Tomato Corn Galette. This delightful recipe celebrates the bounty of summer with its vibrant colors and fresh flavors, making it a must-try for any food lover. Picture a flaky, golden crust enveloping juicy tomatoes and sweet corn, all complemented by the richness of cheese and the aromatic essence of fresh herbs.

Tomato Corn Galette

Discover the joy of summer cooking with this Rustic Tomato Corn Galette recipe that beautifully showcases seasonal ingredients. Imagine a flaky crust filled with juicy tomatoes, sweet corn, and melting cheese, all enhanced by fresh herbs. Perfect for picnics, family gatherings, or light dinners, this free-form dish invites creativity and celebrates the essence of summer produce. Learn how to make this delightful galette that’s sure to impress!
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Ingredients
  

1 pre-made pie crust (or homemade for a personal touch)

2 cups fresh corn kernels (or frozen, thawed)

3 medium ripe tomatoes, sliced into rounds

1 cup grated mozzarella cheese

½ cup crumbled feta cheese

¼ cup fresh basil leaves, roughly torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1 egg (for egg wash)

1 tablespoon milk (to mix with the egg for the wash)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Prepare the Filling: In a large mixing bowl, combine the fresh corn kernels, sliced tomatoes, grated mozzarella, and crumbled feta. Add the roughly torn basil leaves, extra virgin olive oil, balsamic vinegar, garlic powder, and a generous pinch of salt and pepper. Gently toss all the ingredients together until well combined and coated.

      Roll Out the Crust: On a lightly floured work surface, roll out the pie crust into a circle approximately 12 inches in diameter. Carefully transfer the rolled-out crust to the prepared baking sheet, ensuring it lays flat.

        Assemble the Galette: Spoon the tomato and corn filling into the center of the dough, leaving about a 2-inch border around the edges. Gently fold the outer edges of the dough over the filling, making pleats as you go to create a rustic, free-form border.

          Brush the Crust: In a small bowl, whisk together the egg and milk until well blended to create an egg wash. Use a pastry brush to apply the egg wash over the exposed crust, which will give it a beautiful golden color once baked.

            Bake the Galette: Transfer the galette to the preheated oven and bake for 30-35 minutes, or until the crust is deep golden brown and the filling is bubbling merrily.

              Cool and Serve: Once it’s baked to perfection, remove the galette from the oven and allow it to cool on the baking sheet for about 10 minutes. Garnish with additional fresh basil leaves for an aromatic touch, then slice it up and serve warm or at room temperature for a delightful treat.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6

                  - Presentation Tips: Serve the galette directly on a wooden cutting board for a rustic touch, or on an elegant serving platter. Drizzle a little extra balsamic reduction over the top before serving for added flavor and visual appeal.