A flakey, buttery crust filled with cheese, corn, and ripe tomatoes. Celebrate the abundance of summer produce with this divine flavor combination.
I have an abundance of sweet corn and tomatoes, so my brain travels to flavors of cheesy corn, cheese & tomatoes…so why not meld these flavors together? An easy and delicious way to use up that ripe, beautiful, delicious summer produce.
There are so many reasons to love a galette this time of year. You can go savory or sweet, or anything in between.
FIRST THINGS FIRST
- Make the pastry dough. You can do this the day before if you have a free minute, but it only needs an hour or two of chilling before you roll out the galette.
- To avoid a soggy bottom, reducing moisture is key. Slice up your tomatoes, lay out on paper towels, sprinkle with salt, wait 15 minutes, and blot out excess moisture.
Making the Dough
It may seem intimidating, but this galette dough only takes a few minutes to whip up. It takes longer to clean my food processor than to make this dough by hand with my pastry cutter.
Dough Steps
- Whisk together the flour and salt in a large bowl.
- Cut up COLD butter into small cubes. Add individually to the flour and salt. Work into the flour with a pastry cutter or your fingertips until all pieces are the size of peas.
- In a large measuring cup add the sour cream, water and lemon juice. Whisk together and add to the dough.
- Stir with a wooden spoon until it starts coming together.
- Dump on to the counter and make a flat disk.
- Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.
The Assembly
- Sprinkle your counter with flour and roll out the dough. Transfer to a cookie sheet lined with parchment paper.
- Then leaving a 2″ border, layer up the goodies!
- Chill for 10-15 minutes to set up butter.
- Brush the dough with an egg wash and place in a 400 degree oven for 35 minutes, or until golden brown. If the dough gets too dark, tent with foil.
I hope you enjoy this August treat as much as I did!
OTHER GALETTE RECIPES
Pizza Galette
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Summer Corn and Tomato Galette
Ingredients
- 1 1/4 cups 160 grams all-purpose flour
- 1/4 teaspoon table salt
- 8 tablespoons 4 ounces or 113 grams cold unsalted butter, cut into pieces and chill again
- 1/4 cup 60 grams plain yogurt or sour cream
- 2 teaspoons 10 ml fresh lemon juice
- 1/4 cup 60 ml ice water
- 1 pastry crust
- 5 slices havarti cheese could use white or sharp cheddar
- 1 cup cooked corn drained
- 1 ripe tomato sliced thin
- Egg
- Salt & Pepper
Instructions
- Whisk stir the flour and salt in a large bowl.
- Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
- In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture.
- With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball.
- Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
- Heat oven to 400 degrees.
- Roll dough out to a 12-13” round (no need to be perfect)
- Transfer dough to a parchment lined cookie sheet.
- Leaving a 2" border around the outside, layer the cheese, corn and finally tomatoes.
- Sprinkle salt and pepper.
- Working your way around the dough, fold up the sides. Lightly pinch the creases together so no liquid can escape.
- Chill for 10-15 minutes.
- Brush dough with egg wash and sprinkle lightly with salt.
- Bake for 30-40 minutes or until golden brown. Let stand for 5 minutes before cutting and slicing. Tent with foil if getting too dark.
- Let set for 5 minutes before slicing.
