Pie’s not just for dessert; the flaky buttery crust goes perfectly with your entrée, too. This is a savory explosion in your mouth, and you will likely be fighting off others for the last bite, if you even decide to share.
Use aaalllll them fresh tomatoes, and if you can’t get heirlooms, grape or cherry will do just fine.
It’s got corn to add a crunch, softened/browned onions to add another dimension of flavor, and two kinds of cheese. It’s also easily adaptable with whatever you have on hand. Got mushrooms or zucchini? Toss ’em in! Got a favorite cheese? You can’t go wrong.
And don’t be afraid of the pie crust, I’ve made this once with crust from scratch and once with store-bought crust and both are just as yummy, I promise. And making it in galette form means no meticulous rolling out or crimping. Just dump the filling in and fold over. 
The result is messy and delicious, and I’m going to be making this over and over and over again.
The first time I made this, I had extra filling left over so I just put it in a bowl and ate it as is–perfection! The filling would also work tossed into pasta.
Perfect for a quick weeknight recipe!
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Heirloom Tomato and Corn Galette
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
A savory galette bursting with summer flavors. Perfect for a weeknight dinner or casual gathering.
Ingredients
- 1 pie Your favorite pie crust recipe
- 2 tbsp olive oil
- 1/4 tsp salt
- 3 cups (710 ml) mini fresh tomatoes
- 1/2 cup (118 ml) corn
- 1 small onion, thinly sliced
- 1 tbsp thyme
- 1 Handful fresh basil
- 1/2 tsp black pepper or red pepper flakes
- 1/4 cup (59 ml) cheddar
- 1/4 cup (59 ml) parmesan
- 1 tbsp Dijon mustard
- 1 tbsp mayo
- 1 egg, beaten
Instructions
- Place the thinly sliced onions in a pan with 1 tbs oil over low heat and stir occasionally until soft and translucent, about 10 minutes.
- Transfer to a bowl.
- Add the second tablespoon of olive oil, tomatoes, salt, and pepper (or red chili flakes) to the same pan, with the dried thyme.
- Place over high heat and cover with a lid.
- Roll the tomatoes around occasionally until they soften and burst.
- When most are soft/burst, remove the lid, reduce heat to medium, and add in corn and onions.
- Adjust seasonings to taste.
- Let the mixture cool to lukewarm.
- Heat oven to 400°F (204°C).
- Roll the dough out into a 12-inch round.
- Transfer to a parchment-lined baking sheet.
- Spread mayonnaise and Dijon mustard over the bottom of the crust.
- Arrange the cheddar on top of the crust.
- Spoon the tomato mixture into the center of the dough, on top of the cheddar, leaving a 2-inch border.
- Fold the border over the filling, pleating the edge.
- The center should remain open; save some cheese to sprinkle on top, if desired.
- Brush the crust with egg yolk glaze and sprinkle with more cheese, if desired.
- Bake for 30-40 minutes, or until puffed and golden brown.
- Remove from oven and let stand for 5 minutes.
- Glide onto a serving plate.
- Serve hot, warm, or at room temperature.
Notes
- For a richer flavor, use a combination of Gruyère and Parmesan cheeses instead of cheddar and Parmesan.
- To make this recipe ahead, prepare the tomato and corn mixture and store it separately in the refrigerator. Assemble the galette just before baking.
- If you don’t have fresh basil, you can substitute 1 teaspoon of dried basil, but add it towards the end of cooking the vegetables to retain flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
How do I keep the galette crust from getting soggy with the tomato and corn filling?
Slice the tomatoes and salt them lightly, then let them drain on paper towels for about 15 minutes before assembling. This draws out excess moisture so the crust stays flaky.
Do I need to pre-cook the corn before adding it to the galette?
Fresh, raw corn kernels work fine since they roast in the oven along with the tomatoes. If using frozen corn, thaw and pat it dry first to avoid added moisture.
What is the best way to fold the edges of a galette?
Fold the outer 2 inches of dough up and over the filling, pleating as you go and pressing gently to seal. It does not need to look perfect. The rustic, uneven folds are part of the appeal.
@mezz, yes, just sprinkle the cheese on top of the mayo and dijon!
Would you clarify steps 10 and 11? Do you mean to just layer the cheese on top of the mayo/Dijon layer?