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When preparing the savory tomato corn galette, choosing the right corn can significantly affect the dish's flavor and texture. Fresh corn, typically harvested in summer, is at its peak sweetness and has a delightful crunch that enhances your galette. However, fresh corn requires some extra work, as you'll need to husk and cut the kernels from the cob.

Tomato Corn Galette

Discover the delightful world of galettes with this Savory Tomato Corn Galette recipe. This rustic dish features a flaky pastry crust filled with ripe tomatoes, sweet corn, and creamy cheese, making it a perfect way to celebrate summer's bounty. Ideal for casual dinners, picnics, or entertaining guests, this customizable recipe encourages creativity. Enjoy the ease of preparation and the joy of cooking with fresh ingredients that bring vibrant flavors to your table!
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Ingredients
  

For the pastry:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

3-4 tablespoons ice water

For the filling:

2 cups ripe tomatoes, sliced (mixed varieties for color)

1 cup corn kernels (fresh or frozen, thawed)

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Make the Galette Dough: In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

    Prepare the Filling: While the dough is chilling, prepare your filling. In a large bowl, combine sliced tomatoes and corn. Drizzle with olive oil and season with oregano, garlic powder, salt, and pepper. Gently toss until everything is well combined and set aside.

      Preheat the Oven: Preheat your oven to 425°F (220°C).

        Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large circle, about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.

          Assemble the Galette: Spread the ricotta cheese evenly over the rolled-out dough, leaving about a 2-inch border around the edges. Layer the tomato and corn mixture on top of the ricotta, distributing it evenly.

            Fold the Edges: Carefully fold the edges of the dough over the filling, pleating it as you go around. The center will remain open.

              Add the Final Touch: Sprinkle the shredded mozzarella on top of the filling, and brush the exposed crust with a bit of olive oil for a golden finish.

                Bake: Place the galette in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly.

                  Garnish and Serve: Once baked, remove the galette from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.

                    Enjoy!: Slice and serve warm or at room temperature as a perfect appetizer or a light meal.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6-8