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
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
- 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.