Hi.

Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Tomato, Mozzarella, & Corn Galette

Tomato, Mozzarella, & Corn Galette

I like galettes. A lot. It's all the beauty of a pie (delicious, flaky crust), without all the finicky perfecting-the-edges-of-the-dough that can be so frustrating. Galettes are MEANT to be rustic and a little rough edged. So, I'm not bad at rolling dough, I'm just good at galettes. 

This tomato mozzarella number with sautéed corn and red onions is quite glorious. It's juicy and rich without being heavy. 

Tomato, Mozzarella, & Corn Galette - a delicious vegetarian recipe perfect for spring or summer picnics and meals.

I used a mix of red and green cherry tomatoes for this and I'd definitely recommend it, although it's possible to make this galette with any variety of tomato. Green tomatoes aren't nearly as sweet as those that have vine-ripened to red, but their tangy flavor adds a nice bright note to this dish. 

Tomato, Mozzarella, & Corn Galette - a delicious vegetarian recipe perfect for spring or summer picnics and meals.
Tomato, Mozzarella, & Corn Galette - a delicious vegetarian recipe perfect for spring or summer picnics and meals.
Tomato, Mozzarella, & Corn Galette - a delicious vegetarian recipe perfect for spring or summer picnics and meals.

Probably my favorite thing about galettes is that they can be both savory or sweet. I'm working on another recipe for a blueberry and blackberry galette that, as you can imagine, is quite fun to recipe test! I also made a spinach and mushroom one a few months ago which I loved. 

Tomato, Mozzarella, & Corn Galette - a delicious vegetarian recipe perfect for spring or summer picnics and meals.

Enjoy this delicious galette! 


Tomato, Mozzarella, & Corn Galette

Makes 6 servings | Prep Time: 20 minutes | Total Time: 1 hour 30 minutes

Dough Ingredients

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

Filling Ingredients

3 cloves garlic

1 small red onion, thinly sliced

2/3 cup corn (I used frozen)

2 teaspoons salt, divided

2 cups mixed cherry tomatoes, halved

1 ball buffalo mozzarella 

Instructions

Combine flour, salt, and sugar in a food processor. Add the butter and pulse to combine, till the butter is in small pieces. 

Slowly add the water to the dough and pulse till it combines. You may not use all the water.  Be careful not to overwork the dough - do not pulse longer than 20 seconds at a time. 

Dough should form a ball in the food processor. Remove it and divide into 2 balls. Cover with plastic wrap and refrigerate for at least one hour. 

Meanwhile, preheat the oven to 425 degrees F (220 C). 

In a frying pan, heat the olive oil. When hot, add the garlic and sauté for 30 seconds. 

Add the onions and sauté for 5 minutes, or until brown. Then add the corn and 1 teaspoon of salt and sauté for another 3 minutes. 

In a bowl, combine the corn mixture and the tomatoes, sprinkle with the remaining teaspoon of salt. 

Remove the dough and roll into circle 1/4 inch thick on a floured surface. 

Put dough on top of parchment paper on a cookie sheet. 

Tear the buffalo mozzarella into small pieces and spread around on the dough. Add tomato mixture on top, leaving a 1.5 in gap on all sides of the dough. 

Fold the edges of the dough up and over the filling. Brush the beaten egg on the crust. 

Bake for 25 minutes. Allow to cool for 10 minutes before cutting. 


Have you connected with me on InstagramPinterest, and Facebook?

Print Friendly and PDF
Roasted Radish Salad with Crème Fraîche Dressing

Roasted Radish Salad with Crème Fraîche Dressing

17 Quick & Easy Chicken Dinner Recipes

17 Quick & Easy Chicken Dinner Recipes