Eten en Voeden
- Aug 6, 2023
- 2 min read

Summer Corn and Tomato Galette

A flakey, buttery crust filled with cheese, corn, and ripe tomatoes. Celebrate the abundance of summer produce with this divine flavor combination.

I have an abundance of sweet corn and tomatoes, so my brain travels to flavors of cheesy corn, cheese & tomatoes…so why not meld these flavors together? An easy and delicious way to use up that ripe, beautiful, delicious summer produce.

There are so many reasons to love a galette this time of year. You can go savory or sweet, or anything in between.

FIRST THINGS FIRST

Make the pastry dough. You can do this the day before if you have a free minute, but it only needs an hour or two of chilling before you roll out the galette.
To avoid a soggy bottom, reducing moisture is key. Slice up your tomatoes, lay out on paper towels, sprinkle with salt, wait 15 minutes, and blot out excess moisture.

Making the Dough

It may seem intimidating, but this galette dough only takes a few minutes to whip up. It takes longer to clean my food processor than to make this dough by hand with my pastry cutter.

Dough Steps

Whisk together the flour and salt in a large bowl.
Cut up COLD butter into small cubes. Add individually to the flour and salt. Work into the flour with a pastry cutter or your fingertips until all pieces are the size of peas.
In a large measuring cup add the sour cream, water and lemon juice. Whisk together and add to the dough.
Stir with a wooden spoon until it starts coming together.
Dump on to the counter and make a flat disk.
Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.

The Assembly

Sprinkle your counter with flour and roll out the dough. Transfer to a cookie sheet lined with parchment paper.
Then leaving a 2" border, layer up the goodies!
Chill for 10-15 minutes to set up butter.
Brush the dough with an egg wash and place in a 400 degree oven for 35 minutes, or until golden brown. If the dough gets too dark, tent with foil.