Summer Tomato & Corn Galette

I’m pretty sure that galettes are my spirit dish… a little rough around the edges, but there’s goodness on the inside! Galettes are great because they are meant to look rustic, so there’s no need to strive for perfection… the more imperfect, the better. I also love that galettes can evolve with the season –all you need is a good basic pie dough recipe on hand, and you can fill it with whatever veggie (or fruit!) combination that strikes your fancy. There are a million different pie dough recipes out there, so feel free to use whatever recipe you like best (I like this one from Fine Cooking). Recipe adapted from David Lebovitz in Fine Cooking.

SUMMER TOMATO & CORN GALETTE

INGREDIENTS

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced

  • Salt and freshly ground black pepper

  • 2 cloves garlic, minced

  • Kernels removed from 2 ears of corn (about 2 cups)

  • 1 recipe pie dough (I like this one, but use whatever recipe you like!)

  • 1/2 cup gruyère or aged gouda cheese, shredded (plus more for garnish)

  • 1 large or 2 medium ripe tomatoes (about 1 lb total) cut into 1/3-inch slices, drained on paper towels

  • 1 large egg yolk mixed with a splash of milk or cream

  • Handful fresh basil, finely chopped (for garnish)

PREPARATION

  1. Heat the olive oil in a large nonstick sauté pan over medium heat. Add the diced onion and cook, stirring frequently, until lightly browned, about 8 minutes. Season with salt and pepper. Lower the heat a bit and add the garlic and corn and cook for a minute or two (just make sure the garlic doesn’t burn). Transfer the mixture to a bowl and set aside to cool.

  2. Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)

  3. Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.

  4. Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling (I also reserve a little of the corn mixture to sprinkle on top of the tomatoes, but that is optional). Sprinkle the cheese over the onion and corn mixture. Arrange the tomatoes in a single layer over the onions and corn and season them with salt and pepper. If desired, top the tomatoes with some of your reserved corn mixture.

  5. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.

  6. Bake until the crust has browned, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 minutes. Cut the galette into wedges, garnish with a bit more cheese and the chopped fresh basil, and serve.