Tomato Corn Gallette
Last year I fell in love with gallettes, these little rustic pies filled with summer fruits and berries. This year I decided to try a savory galette. The first savory gallete I tried to make was probably the best. The crust was perfect and the filling was delicious. One little problem, I didn’t really measure anything, so when I tried to replicate again it didn’t come up as good as the first one. Well, I tried it again (did some reaserch/ google it ) and I think I got it right this time😀 This is a classic combination – tomatoes, corn, caramelized onions, little bit of cheese, and fresh basil. The crust is a combination of all purpose and whole wheat flour mixed with greek yogurt, butter, and just a touch of lemon ( i think lemon gives a little something!). I also tried to add fresh herbs into the crust mixture and used rye and all purpose flour. You can use different cheese here as well, like goat cheese or a combination of Parmesan and gruyere cheese. Here’s more ideas for savory galettes: ( I already tried the zucchini/ sun dried tomatoes, YUM!).
- Zucchini+sun dried tomatoes+ parmesan cheese+basil+garlic
- Corn+fennel+tomatoes+basil+gruyere cheese
- Caramelized onions+balsamic vinegar+pancetta +fresh figs+goat cheese+honey
Tomato Corn Galette
- 1 cup all purpose flour
- 1/2 cup whole wheat flour or rye flour
- 1/2 teaspoon salt
- 1/4 teaspoon of black pepper
- 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces
- 1/4 cup (60 grams) plain greek yogurt or sour cream
- Lemon Zest of 1/2 lemon + 1 teaspoon of lemon juice
- 1/4 cup ice water
- 1 egg, beaten to brush the crust before baking if desired)
- 1 tablespoon olive oil
- 1 small red onion, sliced thin
- fresh sweet corn (2 ears)
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1 1/2 cup cherry tomatoes, halved
- 1/2 cup sharp cheddar cheese
- salt and pepper to taste
- To make the crust dough: add the flour, salt and pepper to the bowl of a food processor. Pulse about 3 times to combine.
- Add the cubed butter to the bowl and pulse until the size of the butter resembles small peas.
- In a small bowl, whisk together the yogurt, lemon juice and lemon zest, and water and add this to the butter-flour mixture in the bowl of the food processor.
- Pulse several times until the dough sticks together when pinched between your fingers. If needed add 1-2 tablespoons more ice water until the dough comes together.
- Wrap it up in a plastic wrap and place in the fridge for at least 1 hour in order for the gluten to relax and the water to be absorbed.
- In a large sauté pan add the the oil over medium-low heat. Add the onions and thyme and sautè for 15 -20 minutes, until the onions are very tender and caramelized.
- Add corn and garlic and cook for another 5 minutes.
- Pour in the balsamic vinegar and deglaze the pan by scraping the brown bits off the bottom. When the onions and corn are fully cooked, add the fresh basil and season with salt and pepper, to taste. Set aside.
- Preheat oven to 400 F/200 C.
- On a floured counter, roll the dough out into to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
- Sprinkle with cheddar cheese, add the corn-onion mixture.
- Now add the tomatoes, leaving a 2-inch border. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Fold the edge of the dough over the tomatoes.
- Brush the crust with the beaten egg.
- Bake the galette for 30 to 40 minutes, or until the crust is golden brown.
- Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Inspired by recipe from “Half Baked Harvest”