Tomato and Corn with Flaky Crust (Print version)
A rustic tomato and corn galette with sweet kernels, juicy tomatoes, cheddar, herbs, and a buttery flaky crust.
# Ingredients:
For the flaky crust
01 -
1 1/4 cups (155 g) all-purpose flour, plus more for rolling
02 -
1/2 teaspoon fine salt
03 -
8 tablespoons (113 g) cold unsalted butter, cut into cubes
04 -
3-5 tablespoons ice water
05 -
1 large egg, beaten, for brushing
For the tomato and corn filling
06 -
1 1/4 lb (565 g) ripe tomatoes, sliced 1/4 inch thick
07 -
3/4 teaspoon kosher salt, divided
08 -
1 1/4 cups (180 g) fresh corn kernels, from about 2 ears
09 -
1 cup (115 g) shredded sharp cheddar cheese
10 -
3 tablespoons mayonnaise
11 -
2 tablespoons chopped fresh basil
12 -
1 tablespoon chopped fresh chives
13 -
1 teaspoon fresh lemon juice
14 -
1/4 teaspoon black pepper
15 -
1 tablespoon grated parmesan, optional
# Instructions:
01 -
Whisk the flour and fine salt in a bowl. Cut in the cold butter until the mixture has pea-size pieces, then stir in ice water 1 tablespoon at a time until the dough just holds together.
02 -
Shape the dough into a disk, wrap it, and chill for at least 30 minutes. Heat the oven to 400°F with a rimmed sheet pan on the middle rack.
03 -
Lay the tomato slices on paper towels or a clean kitchen towel. Sprinkle with 1/2 teaspoon kosher salt and rest for 20 minutes, then blot dry.
04 -
Stir the cheddar, mayonnaise, basil, chives, lemon juice, black pepper, and remaining 1/4 teaspoon kosher salt in a bowl until thick and spreadable.
05 -
Roll the dough on a floured surface into a rough 12-inch circle. Move it to parchment, spread the cheese base in the center, leaving a 2-inch border, then top with corn and tomato slices.
06 -
Fold the dough border over the filling, pleating as you go. Brush the crust with beaten egg and sprinkle the filling with parmesan if using.
07 -
Slide the parchment onto the hot sheet pan. Bake for 35-40 minutes, until the crust is deeply golden and the tomatoes are roasted at the edges.
08 -
Cool for 10-15 minutes before slicing. Serve warm or at room temperature.
# Good to know:
01 -
Best with ripe summer tomatoes and fresh corn.
02 -
Let the galette rest before slicing so the filling sets.
03 -
Leftovers keep refrigerated for up to 3 days.