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
Scale
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.
