Description
A savory galette bursting with summer flavors. Perfect for a weeknight dinner or casual gathering.
Ingredients
Units
Scale
- 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