If you are on the hunt for a dish that combines rustic charm with fresh, vibrant flavors, look no further than this Tomato and Corn Galette with Buffalo Mozzarella Recipe. This galette is a delightful handcrafted tart that uses a flaky, buttery crust to cradle a juicy mix of cherry tomatoes, sweet corn, and creamy buffalo mozzarella. Every bite bursts with summer goodness, balancing savory, tangy, and sweet in a way that feels both simple and special. It’s a wonderful recipe to share with friends or savor on a cozy afternoon, and once you try it, this Tomato and Corn Galette with Buffalo Mozzarella Recipe will quickly become one of your favorite go-to dishes.
Ingredients You’ll Need
Each ingredient in this Tomato and Corn Galette with Buffalo Mozzarella Recipe plays an essential role in achieving the perfect harmony of flavor and texture. From the flaky crust to the freshness of tomatoes and creaminess of buffalo mozzarella, these simple ingredients come together beautifully.
- 2 1/2 cups flour: The base of the galette crust, providing structure and a tender crumb.
- 1 teaspoon salt: Enhances all the flavors, balancing the sweetness and creaminess perfectly.
- 1 teaspoon sugar: Adds a subtle sweetness that rounds out the dough flavor.
- 1 stick cold butter, cut into 8 pieces: Creates a flaky, buttery crust essential for that melt-in-your-mouth texture.
- 1/2 to 2/3 cup ice-cold water: Helps bind the dough without warming the butter, keeping the crust flaky.
- 1 egg, beaten, for browning crust: Gives the galette a beautiful golden finish and slight sheen.
- 1 tablespoon olive oil: Used to sauté vegetables, adding richness and depth.
- 3 cloves garlic: Infuses the filling with a warm, aromatic undertone.
- 1 small red onion, thinly sliced: Adds a mild sweetness and a touch of bite once caramelized.
- 2/3 cup corn (frozen works great): Brings natural sweetness and a delightful pop of texture.
- 2 teaspoons salt, divided: Seasoning to enhance both vegetables and overall flavor.
- 2 cups mixed cherry tomatoes, halved: Juicy, colorful, and bursting with vibrant summer flavor.
- 1 ball buffalo mozzarella: Creamy and indulgent, its soft texture beautifully complements the tartness of the tomatoes.
How to Make Tomato and Corn Galette with Buffalo Mozzarella Recipe
Step 1: Prepare the Dough
Begin by combining the flour, salt, and sugar in your food processor. Adding the cold butter and pulsing just enough to break it into small pieces ensures a flaky crust. Pour in cold water gradually, pulsing carefully to form a dough ball without overworking it. This attention helps create that tender, buttery texture you’ll love in every bite.
Step 2: Chill the Dough
After forming the dough into two balls, wrap them in plastic wrap and refrigerate for at least one hour. This chilling step is crucial for the gluten to relax, making it easier to roll out and preventing the crust from shrinking during baking.
Step 3: Preheat the Oven and Prepare Filling
Set your oven to 425 degrees Fahrenheit (220 Celsius) so it reaches the perfect temperature for baking the galette while you start the flavorful filling. Heat olive oil in a pan, quickly sauté the garlic to release its aroma, then let the onions brown gently, adding a layer of sweetness. Toss in the corn with a pinch of salt, cooking for a few more minutes to meld the flavors.
Step 4: Combine Tomatoes and Season
Mix the cooked corn and onion blend with halved cherry tomatoes and sprinkle the remaining salt over everything. This fresh veggie combination will be the star of your filling, offering color and texture contrasts that make the galette irresistible.
Step 5: Roll Out the Dough
Lightly flour your surface and roll out the chilled dough into a 1/4 inch thick circle. This thickness strikes the perfect balance—thin enough for a crisp crust but sturdy enough to hold all the juicy filling without getting soggy.
Step 6: Assemble the Galette
Transfer the dough circle onto parchment-lined cookie sheet. Tear the buffalo mozzarella into chunks and scatter them evenly over the dough. Pile the tomato and corn mixture on top, leaving about a 1.5-inch border all around. Then fold the dough edges up over the filling to create a rustic, free-form tart.
Step 7: Brush, Bake, and Cool
Brush the folded crust with the beaten egg to give it a golden, glossy finish. Bake the galette for 25 minutes until the crust is beautifully crisp and browned. Let it cool for 10 minutes before slicing—this resting time allows the filling to set just right, making each slice neat and luscious.
How to Serve Tomato and Corn Galette with Buffalo Mozzarella Recipe
Garnishes
A sprinkle of fresh basil or oregano on top adds a fragrant herbal note that lifts the galette’s flavors. A drizzle of good-quality extra virgin olive oil or a touch of flaky sea salt can also enhance the presentation and taste.
Side Dishes
This galette pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to complement its richness. For a heartier meal, a bowl of chilled gazpacho or roasted garlic soup would make an excellent companion.
Creative Ways to Present
Serve the galette in wedges on rustic wooden boards alongside bowls of olives and marinated vegetables for a beautiful Mediterranean-inspired spread. For a festive touch, top each slice with a fresh basil leaf or a small dollop of pesto to infuse extra color and flavor.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover galette covered tightly in the refrigerator for up to 2 days. It’s best enjoyed slightly warmed or at room temperature to bring out the full flavor of the tomatoes and creaminess of the mozzarella.
Freezing
If you want to prepare ahead, freeze the unbaked galette. Wrap it tightly in plastic wrap and foil, then bake straight from the freezer, adding a few extra minutes to the baking time. This lets you enjoy this fresh, vibrant recipe whenever the mood strikes.
Reheating
Reheat slices in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes, or until warmed through and the crust regains its crispness. Avoid microwaving if you want to preserve the flaky texture.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn adds a lovely natural sweetness and crunch to the galette. Just make sure to cook it briefly to soften before mixing with the other filling ingredients.
Is buffalo mozzarella the only cheese that works here?
Buffalo mozzarella is preferred for its creamy texture and mild flavor, which pairs perfectly with tomatoes. However, you can substitute with fresh mozzarella or burrata if buffalo mozzarella is unavailable.
Can I make the crust without a food processor?
Yes! You can rub the butter into the flour mixture by hand until it resembles coarse crumbs, then add the cold water slowly, mixing with a fork until a dough forms. The food processor just speeds up the process.
What if I don’t have red onion? Can I use another type?
Yellow or sweet onions work well as substitutes and will still give that gentle caramelized sweetness. Just cook them slowly until soft and golden.
Can this galette be made vegan or dairy-free?
To make a vegan version, you can use a plant-based butter alternative in the crust and replace buffalo mozzarella with a vegan cheese. The texture and flavor will differ slightly but it can still be delicious!
Final Thoughts
This Tomato and Corn Galette with Buffalo Mozzarella Recipe is a real celebration of fresh ingredients and simple techniques coming together to create something incredibly satisfying. It’s the kind of dish that feels both rustic and elegant, perfect for sharing on a sunny afternoon or impressing friends at a casual dinner. Give it a try, and you’ll soon see why it’s become a treasured favorite in so many kitchens.
Print
Tomato and Corn Galette with Buffalo Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Savory Tart
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Tomato Galette recipe features a flaky, buttery crust filled with a savory mixture of sautéed garlic, onions, corn, fresh cherry tomatoes, and creamy buffalo mozzarella. Perfect as a rustic, savory tart, it offers a delightful balance of sweet, tangy, and rich flavors, ideal for a light lunch or a comforting dinner.
Ingredients
For the Dough
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 stick cold butter, cut into 8 pieces
- 1/2 to 2/3 cup ice-cold water
- 1 egg, beaten, for browning crust
For the Filling
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 small red onion, thinly sliced
- 2/3 cup corn (frozen or fresh)
- 2 teaspoons salt, divided
- 2 cups mixed cherry tomatoes, halved
- 1 ball buffalo mozzarella
Instructions
- Prepare Dough Base: Combine flour, salt, and sugar in a food processor. Add cold butter pieces and pulse until butter is in small pieces mixed with the flour.
- Add Water: Slowly add ice-cold water while pulsing until dough forms a ball. Avoid overworking by pulsing in short bursts no longer than 20 seconds.
- Chill Dough: Remove dough, divide into two balls, cover with plastic wrap, and refrigerate for at least one hour to firm up.
- Preheat Oven: Set oven to 425°F (220°C) to prepare for baking the galette.
- Sauté Aromatics: Heat olive oil in a frying pan, add garlic and sauté for 30 seconds until fragrant.
- Cook Vegetables: Add sliced onions and cook until browned, about 5 minutes. Then add corn and 1 teaspoon salt, cooking for another 3 minutes until vegetables are tender.
- Combine Filling: Transfer sautéed vegetables to a bowl, add cherry tomatoes and sprinkle remaining teaspoon salt. Mix gently to combine.
- Roll Dough: On a floured surface, roll chilled dough into a 1/4 inch thick circle.
- Prepare Baking Sheet: Place rolled dough on parchment paper set on a cookie sheet.
- Assemble Galette: Tear buffalo mozzarella into small pieces and distribute evenly over dough, then spoon tomato and vegetable mixture on top, leaving a 1.5-inch border around edges.
- Fold Edges & Glaze: Fold the edges of the dough up over the filling to create a rustic crust border. Brush the exposed dough crust with beaten egg for a golden finish.
- Bake: Bake galette in preheated oven for 25 minutes until crust is golden brown and filling is bubbly. Let cool for 10 minutes before serving.
Notes
- Use ice-cold water in dough to ensure a flaky crust.
- You can substitute frozen corn with fresh corn kernels during its season.
- Be careful not to overwork the dough to keep it tender and flaky.
- The beaten egg wash gives the crust a beautiful golden sheen.
- This galette is best enjoyed warm but can be served at room temperature.
- Leftovers can be refrigerated and gently reheated.
