If you are looking for a delightful dish that perfectly balances fresh, vibrant flavors with a comforting rustic charm, the Tomato and Corn Galette with Buffalo Mozzarella Recipe will quickly become one of your favorites. This galette brings together the sweet creaminess of corn, the juicy brightness of cherry tomatoes, and the luxurious melt of buffalo mozzarella all wrapped in a flaky, buttery crust. Whether you’re serving it as a light lunch, an impressive appetizer, or a cozy dinner, this recipe is a celebration of simple ingredients that taste extraordinary when combined.
Ingredients You’ll Need
The magic of the Tomato and Corn Galette with Buffalo Mozzarella Recipe lies in its straightforward, pantry-friendly ingredients, each carefully chosen to deliver the perfect harmony of texture, flavor, and color. Every element plays a vital role in creating a galette that is simultaneously fresh and indulgent.
- 2 1/2 cups flour: The base of our flaky crust, providing structure and a tender crumb.
- 1 teaspoon salt: Enhances all the flavors in the crust and filling so nothing tastes flat.
- 1 teaspoon sugar: Just enough sweetness to balance the savory elements.
- 1 stick cold butter, cut into 8 pieces: This ensures a perfectly flaky dough with rich flavor.
- 1/2 to 2/3 cup ice-cold water: Helps bring the dough together without melting the butter.
- 1 egg, beaten (for browning crust): Creates that beautiful golden, shiny finish on the crust.
- 1 tablespoon olive oil: Adds depth and a subtle fruity note during the sauté step.
- 3 cloves garlic: Adds aromatic warmth and a hint of pungency to the filling.
- 1 small red onion, thinly sliced: Provides sweetness and texture after caramelizing.
- 2/3 cup corn (frozen works great): Brings a natural sweetness and a pop of color.
- 2 teaspoons salt, divided: Used in the sauté and tomato mix to season layers deeply.
- 2 cups mixed cherry tomatoes, halved: Juicy and colorful, they keep the filling fresh and vibrant.
- 1 ball buffalo mozzarella: Creamy and indulgent, it melts beautifully to bind the filling together.
How to Make Tomato and Corn Galette with Buffalo Mozzarella Recipe
Step 1: Prepare the Dough
Start by combining the flour, salt, and sugar in a food processor. Add the cold butter and pulse until it breaks down into small pea-sized pieces. The cold butter creates those flaky pockets we all love. Slowly add ice-cold water, pulsing as you go until the dough just comes together in a ball. Be careful not to overwork it, as keeping the butter cold is key to that perfect flaky texture. Divide the dough into two balls, wrap them in plastic, and refrigerate for at least one hour. Patience here is your best friend!
Step 2: Sauté the Aromatics and Vegetables
While the dough chills, preheat your oven to 425 degrees Fahrenheit (220 Celsius). Heat olive oil in a frying pan, swirl in the garlic and let it sizzle for about 30 seconds to release its fragrance. Next, toss in the thinly sliced red onion and sauté until golden and tender, around five minutes. Add the corn along with one teaspoon of salt and cook for an additional three minutes. This step softens the vegetables, intensifies their natural sweetness, and brings the filling alive.
Step 3: Combine the Tomato and Corn Mixture
In a bowl, combine the sautéed onion, garlic, and corn mixture with the halved cherry tomatoes. Sprinkle over the remaining teaspoon of salt. The tomatoes’ acidity will balance the richness of the butter and mozzarella, while adding a pop of color and freshness. Set aside as you prepare the dough for assembling.
Step 4: Roll Out the Dough and Assemble the Galette
Lightly flour your workspace and roll one ball of dough into a roughly 12-inch circle, about 1/4 inch thick. Transfer the dough to a cookie sheet lined with parchment paper for easy baking. Tear the buffalo mozzarella into small pieces and scatter them evenly over the dough, ensuring coverage but leaving a 1.5-inch border all around for folding. Then add the tomato and corn filling on top, creating a rustic, beautiful mound.
Step 5: Fold and Bake
Gently fold the edges of the dough over the filling, pleating as needed to create a free-form tart. Brush the exposed crust with the beaten egg to achieve a glossy, golden finish. Place the galette in the oven and bake for 25 minutes. When it comes out, let it cool for about 10 minutes—this rest time lets the flavors meld and makes slicing easier. Your vibrant Tomato and Corn Galette with Buffalo Mozzarella Recipe is ready to enjoy!
How to Serve Tomato and Corn Galette with Buffalo Mozzarella Recipe
Garnishes
A simple sprinkle of fresh basil or torn mint leaves can elevate this galette beautifully, adding an herbal brightness that contrasts wonderfully with the creamy mozzarella. A light drizzle of balsamic glaze or extra virgin olive oil just before serving lends a subtle tang and sheen that’s as appetizing as it looks.
Side Dishes
This galette pairs well with light, fresh side dishes. A crisp green salad with lemon vinaigrette or a handful of arugula tossed with olive oil and parmesan makes a lovely, well-rounded meal without overpowering the galette’s delicate flavors.
Creative Ways to Present
For a dinner party, consider making mini galettes in muffin tins for individual servings or present one large galette on a rustic wooden board for a stunning centerpiece. Pairing it with a chilled glass of white wine or sparkling rosé makes the experience extra special and celebratory.
Make Ahead and Storage
Storing Leftovers
You can store leftover galette in an airtight container in the refrigerator for up to three days. To keep the crust from becoming soggy, it’s best to place parchment paper between stacked slices.
Freezing
This Tomato and Corn Galette with Buffalo Mozzarella Recipe freezes beautifully. Wrap it tightly in plastic wrap and foil to prevent freezer burn and store for up to one month. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place slices on a baking sheet and warm in a 350 degrees Fahrenheit oven for 10 to 15 minutes. This restores the flaky crust and warms the mozzarella without drying out the filling. Avoid microwaves if possible, as they can make the crust soggy.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will bring an even sweeter, more vibrant flavor to your galette. Just cook it briefly to soften before combining with the other ingredients.
What can I substitute for buffalo mozzarella?
If you can’t find buffalo mozzarella, try fresh mozzarella or a soft, mild cheese like burrata or even ricotta for a slightly different texture but still creamy richness.
Is this galette gluten-free?
This particular recipe uses regular all-purpose flour, so it’s not gluten-free. However, you could experiment with a gluten-free flour blend designed for pastry to make a gluten-free crust.
Can I add herbs to the dough?
Yes! Adding finely chopped herbs like thyme, rosemary, or oregano to the dough can infuse the crust with wonderful fragrance and deepen the flavor profile of your galette.
How can I make the crust extra flaky?
Keep your butter and water super cold, handle the dough as little as possible, and chill it properly before rolling out—that’s the secret to achieving that perfect flaky texture.
Final Thoughts
I cannot recommend enough giving this Tomato and Corn Galette with Buffalo Mozzarella Recipe a try any time you want to impress with minimal fuss. It’s a delightful blend of fresh summer flavors wrapped in a comforting, buttery crust that’s sure to bring a smile to anyone’s face. Whether you’re new to galettes or a seasoned pro, this recipe is sure to become a beloved staple in your kitchen. Happy baking and even happier tasting!
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: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This savory Tomato Galette features a flaky homemade crust filled with a delicious mix of sautéed garlic, onions, corn, cherry tomatoes, and creamy buffalo mozzarella. It’s an elegant yet rustic French-style tart that’s perfect for a light lunch, dinner, or appetizer. The crust is buttery and tender, while the filling is fresh and vibrant, baked to golden perfection in the oven.
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
- Make the Dough: Combine flour, salt, and sugar in a food processor. Add the cold butter pieces and pulse until the butter is in small pea-sized pieces, creating a coarse texture.
- Add Water: Slowly add the ice-cold water and pulse to incorporate, adding only as much water as needed until the dough begins to form a ball. Avoid over-processing to keep the dough tender.
- Chill Dough: Remove the dough from the processor, divide it into two equal balls, cover with plastic wrap, and refrigerate for at least one hour to rest and firm up.
- Preheat Oven: Set the oven to 425°F (220°C) to prepare for baking the galette.
- Sauté Aromatics: Heat olive oil in a frying pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Cook Vegetables: Add thinly sliced onions and cook for about 5 minutes until browned. Stir in corn and 1 teaspoon of salt; sauté for another 3 minutes to combine flavors.
- Combine Filling: In a bowl, mix the sautéed corn mixture with halved cherry tomatoes, sprinkling the remaining teaspoon of salt on top. Set aside.
- Roll Dough: Remove dough from fridge and roll out one ball on a floured surface into a 1/4-inch thick circle.
- Prepare Base: Transfer rolled dough onto parchment paper placed on a baking sheet for easy handling and baking.
- Add Cheese: Tear the buffalo mozzarella into small pieces and evenly distribute on the dough base.
- Add Filling: Spoon the tomato and corn mixture over the mozzarella, leaving a 1.5-inch border around the edge free of filling.
- Fold Edges: Carefully fold the edges of the dough over the filling to create a rustic crust. Brush the beaten egg over the crust for a golden finish.
- Bake: Place the galette in the preheated oven and bake for 25 minutes until the crust is golden and filling is bubbly. Allow to cool for 10 minutes before slicing and serving.
Notes
- Use ice-cold water to keep the butter from melting, ensuring a flaky crust.
- You can substitute frozen corn with fresh corn when in season for a sweeter taste.
- Be careful not to overwork the dough to prevent a tough crust.
- The galette can be customized by adding fresh herbs like basil or thyme to the filling.
- Allowing the galette to cool slightly before cutting helps the filling set and makes slicing easier.
