Tomato Galette with Zucchini and Corn
This Tomato Galette with Zucchini and Corn is a rustic way to let a trio of summer’s best produce shine. The savory filling includes a goat cheese layer under the sautéed zucchini, sweet corn, and tomatoes. It’s all wrapped in a flaky, hand-folded crust for a light dinner or appetizer for the table.
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Galettes are one of the easiest ways to make something impressive without the stress of perfecting pie crust. There’s no crimping, no lattice work, and certainly no pressure to trim the edges. In fact, that rustic finish is what makes this look like it was perfectly handmade. Because it was. Just roll out the dough, smear in a cheese layer, and top with summer’s best produce. Then fold over the edges, brush it, and bake!
This tomato galette with zucchini and corn started as a way to use up an overflowing basket of cherry tomatoes from my garden a few summers back. Now it’s become a go-to for a this-and-that approach to dinner. If you don’t love corn, leave it out. Prefer an all-tomato filling? That works too. Just be sure to cook out some of the liquid so you end up with a crisp, flaky crust.
What Makes This Tomato Galette Special
Galettes are often thought of as a sweet dessert, like my Rustic Peach Galette. But this savory version is always met with rave reviews when I serve it. It’s the combination of the surprisingly creamy and tangy goat cheese base that blends right into juicy oven-roasted tomatoes and sweet corn. It makes every bite feel a bit decadent. The flaky crust adds crunch at the edges while staying soft where it meets the filling, so you get contrast in nearly every piece.
Serving Suggestions & Storage
This tomato galette is fantastic sliced up for lunch or a light dinner. Pair it with a Simple Green Salad for a cafe-inspired plate. It’s also just as good cold or at room temperature as it is straight out of the oven.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Slice and serve cold, or gently reheat on a baking sheet for a few minutes at 325 degrees F in the oven.
Tomato Galette with Corn and Zucchini
Ingredients
For the crust
- 1¼ cups all-purpose flour
- ½ tsp kosher salt
- ½ cup unsalted butter, cubed and cold
- ¼ cup ice water
For the cheese layer
- ½ cup shredded gruyere
- 8 ounces goat cheese
- 1 egg
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil, chopped
For the veggie filling
- 1 tablespoon olive oil
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- 1 zucchini, sliced in half moons
- 1 cup corn, frozen, or cut off the cob
- 1 pint cherry tomatoes, halved
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon Italian seasoning
For egg wash and finishing
- 1 egg yolk
- 1 tablespoon water
- ¼ cup shredded gruyere
Instructions
Make the crust
- Combine flour and salt in a food processor. Pulse in cubed butter until it reaches a coarse, sand-like texture.
- Add ice water, 2 tablespoons at a time, pulsing until the dough forms a ball. Shape into a 1-inch-thick disk, wrap, and refrigerate for 1 hour.
Prepare the cheese layer
- Stir together gruyere, goat cheese, egg, lemon zest, lemon juice, salt, and pepper. Fold in chopped basil. Set aside.
Prepare the veggie filling
- Heat olive oil in a large skillet over medium-high heat. Cook the onion for 3 to 5 minutes, then add garlic and cook 1 more minute, until fragrant.
- Add zucchini and corn. Cook 5 minutes, until the zucchini starts to brown. Season with salt, pepper, and Italian seasoning.
- Stir in the cherry tomatoes and remove from heat, letting residual heat soften the tomatoes.
Construct the galette
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Roll the chilled dough into a 12-inch to 14-inch circle on a floured surface. It can have rough edges. Transfer to the baking sheet.
- Spread the cheese mixture in the center, leaving a 2-inch border. Top with the veggie filling.
- Fold the dough edges over the filling.
- Whisk together the egg yolk and ice water for the egg wash. Brush the edges of the crust with the egg wash and sprinkle with remaining gruyere.
- Bake 28 to 32 minutes, until golden. Rest 10 to 15 minutes before slicing.
Notes
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