Tomato Galette with Corn and Zucchini
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.
Servings: 6
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
Keep the butter cold, this is what gives the crust its flaky layers and pockets.
If the dough cracks while rolling, let it sit a few minutes to warm slightly before continuing.