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Heirloom Tomato and Fresh Corn Galette

Healthy Elizabeth
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

For the crust

  • 1½ cups all-purpose flour I used all-purpose Khorasan flour
  • ½ cup cornmeal
  • 1 tsp raw cane sugar
  • 1 tsp sea salt
  • ½ cup cold, salted butter, cubed
  • ⅓ cup ice cold water
  • 3 tbsp avocado oil

For the filling

  • 1½ - 2 lbs Heirloom tomatoes and cherry tomatoes An assortment of different kinds, works well.
  • 1 tbsp avocado oil
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 ear fresh corn, kernals cut off the cob
  • 2 oz gruyere cheese, shredded
  • 3 tbsp parmesan cheese, grated
  • sea salt and pepper
  • 2 tbsp fresh basil, thinly sliced for topping
  • 1 egg + 1 tbsp milk or water for an egg wash

Instructions
 

Make the crust

  • In the bowl of a food processor, combine the flour, cornmeal, sugar, and salt.
    Pulse to mix, then add the cubed butter and pulse again until the butter is pea-sized.
  • Turn the dough out onto a work surface and press into a rectangular disk (roughly 4" x 8").
    Wrap in plastic wrap and refrigerate for at least 1 hour or up to 1 day.

Make the galette

  • Core the larger heirloom tomatoes and then cut them into thick slices about ⅓" in thickness.
    Place the tomato slices on a couple of layers of paper towels, then cover with another layer of paper towels
    Slice the cherry tomatoes in half and lay them on paper towels to drain, cut side down. Let the tomatoes drain for 15-20 minutes while you prepare the remaining filling ingredients.
  • In a small skillet, heat the avocado oil over medium-high heat. Add the green onions and cook until softened, about 3 minutes.
    Then, add the garlic, corn, salt, and pepper, and cook for an additional minute before removing from the heat.
  • Preheat the oven to 375℉.
    Place a piece of parchment paper on the counter, lightly dust with cornmeal, and roll out the chilled galette dough on the parchment to form a 9" x 14" rectangle.
  • Distribute the green onion and corn mixture over the crust, leaving a 2" border.
    Next, sprinkle the cheeses over the top, then arrange the tomato slices in an even layer over the cheeses.
    Fold over the edges of the dough towards the middle of the galette.
  • Brush the edges of the dough with the egg wash and place in the preheated oven to bake for 35-40 minutes, until golden brown. *If the galette crust starts to brown quickly, loosely place a piece of foil over the top.
    After baking, sprinkle the basil over the top. This galette is great served hot or at room temperature when entertaining.