Burst Tomato Galette with Corn and Zucchini
A vibrant summer galette bursting with fresh tomatoes, sweet corn, and tender zucchini.
Introduction: The Essence of Summer in a Galette
There’s something magical about summer produce—ripe tomatoes, sweet corn, and tender zucchini all come together in this burst tomato galette. This recipe is a celebration of seasonal ingredients, bringing together the best flavors of the season in a rustic, free-form tart. Whether you’re hosting a backyard barbecue or simply craving a taste of summer, this galette is sure to impress.
Why This Galette Stands Out
- Seasonal Ingredients: The recipe highlights the natural sweetness and freshness of summer vegetables.
- Simple Preparation: With minimal steps and easy-to-find ingredients, this galette is accessible for home cooks of all skill levels.
- Customizable: Feel free to add herbs like basil or thyme for extra flavor, or swap in other summer vegetables.
Ingredients Breakdown
For the Pastry
- 1 1/4 cups (160 grams) all-purpose flour
- 1/4 teaspoon fine sea or table salt
- 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, diced
- 1/4 cup (60 grams) plain yogurt or sour cream
- 2 teaspoons (10 ml) lemon juice
- 1/4 cup (60 ml) cold water
For the Filling
- 1 tablespoon (15 ml) olive oil
- 3 cups (about 450 grams) cherry or grape tomatoes
- 1 ear corn, cut from the cob (about 1 cup)
- 1 small (8 ounces or 225 grams) zucchini or summer squash, sliced or diced
- 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1/2 cup (2 ounces or 55 grams) grated parmesan
For the Glaze
- 1 egg yolk beaten with 1 teaspoon water
Step-by-Step Instructions
Make the Dough
- Whisk the flour and salt together in a large bowl.
- Sprinkle bits of butter over the flour and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
- Add sour cream, lemon juice, and water to the butter-flour mixture and combine with a flexible spatula or spoon until large clumps form.
- Pat the lumps into a ball, wrap with plastic or a large piece of parchment paper, and refrigerate for 1 to 2 hours, until firm, or up to 4 days if planning ahead.
Prepare the Filling
- Heat a sauté pan with a lid over high heat. Add olive oil, tomatoes, 1 teaspoon salt, and a pinch of red pepper flakes.
- Cover the pan and cook, rolling the tomatoes around occasionally for even cooking. After a few minutes, you’ll hear popping sounds as the tomatoes burst.
- Once most tomatoes have burst, remove the lid, turn the heat down to medium, and add zucchini chunks. Sauté for two minutes until they begin to soften.
- Add corn and cook for one more minute. Stir in scallions, then turn off the heat.
- Adjust seasonings—add freshly ground black pepper and more salt as needed.
- Transfer the mixture to a large plate and spread it out to cool faster. The filling should be at least lukewarm before assembling the galette.
Assemble the Galette
- Preheat the oven to 400°F (200°C).
- On a floured counter, roll the dough out into a 12-inch round—no need for it to be perfectly round.
- Transfer the dough to a parchment-lined baking sheet. Fold the dough gently, without creasing, in quarters, then unfold it onto the baking pan.
- Sprinkle half of the parmesan over the cooled filling and spoon the mixture into the center of the dough, leaving a 2-inch border.
- If any liquid has puddled on the plate, try to leave it there as you spoon.
- Sprinkle almost all of the remaining parmesan over the filling, leaving a pinch or two for the crust.
- Fold the border over the filling, pleating the edge to make it fit. The center will be open.
- Brush the crust with the egg yolk glaze and sprinkle the last pinches of parmesan over the crust.
Bake the Galette
- Bake for 30 to 40 minutes, or until the crust is puffed and 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.
Make-Ahead Tips
- The baked galette keeps in the fridge for 4 to 5 days. Reheat on a baking sheet in a 350°F (175°C) oven for about 15 minutes.
- The dough can be made up to 4 days in advance and stored in the refrigerator.
- The filling can be prepared a few hours ahead and cooled before assembling.
Customization Ideas
- Add fresh herbs like basil, thyme, or oregano for extra flavor.
- Swap in other summer vegetables like bell peppers or eggplant.
- Use different cheeses such as mozzarella or feta for a unique twist.
- For a vegan version, omit the cheese and use a plant-based yogurt in the dough.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 8g |
| Carbohydrates | 35g |
| Fat | 18g |
| Fiber | 3g |
| Sugar | 6g |
Frequently Asked Questions (FAQs)
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Thaw it before adding to the filling to ensure even cooking.
Can I make this galette ahead of time?
Absolutely! The dough and filling can be prepared in advance. Assemble and bake just before serving for the best results.
What can I serve with this galette?
This galette pairs well with a simple green salad, grilled vegetables, or a side of crusty bread.
Can I freeze the galette?
Yes, you can freeze the baked galette. Wrap it tightly in plastic wrap and foil, then reheat in the oven when ready to serve.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian. For a vegan version, omit the cheese and use a plant-based yogurt in the dough.
Conclusion: A Summer Staple
The burst tomato galette with corn and zucchini is a vibrant, flavorful dish that captures the essence of summer. With its simple preparation and customizable ingredients, it’s perfect for gatherings, weeknight dinners, or meal prep. Whether you’re a seasoned cook or just starting out, this galette is sure to become a summer staple in your kitchen.
