tomato mozzarella and corn galette

Tomato, Mozzarella, and Corn Galette

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

tomato mozzarella and corn galette

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. 

Galettes are just the best! 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.

More Galette Recipes You’ll Love

The best thing about galettes is that they can be both savory or sweet. If you enjoy galette recipes, here are a few to try:


Yield: 6 servings

Tomato Galette Recipe

tomato mozzarella and corn galette

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

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

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
  • 1 tablespoon olive oil
  • 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

  1. Combine flour, salt, and sugar in a food processor. Add the butter and pulse to combine, till the butter is in small pieces.
  2. Slowly add the water to the dough and pulse until 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.
  3. The dough should form a ball in the food processor. Remove it and divide it into 2 balls. Cover with plastic wrap and refrigerate for at least one hour.
  4. Meanwhile, preheat the oven to 425 degrees F (220 C).
  5. In a frying pan, heat the olive oil. When hot, add the garlic and sauté for 30 seconds.
  6. 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.
  7. In a bowl, combine the corn mixture and the tomatoes, sprinkle with the remaining teaspoon of salt.
  8. Remove the dough and roll into circle 1/4 inch thick on a floured surface.
  9. Put dough on top of parchment paper on a cookie sheet.
  10. Tear the buffalo mozzarella into small pieces and spread around on the dough. Add tomato mixture on top, leaving a 1.5-inch gap on all sides of the dough.
  11. Fold the edges of the dough up and over the filling. Brush the beaten egg on the crust.
  12. Bake for 25 minutes. Allow to cool for 10 minutes before cutting.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 405Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 75mgSodium: 1226mgCarbohydrates: 48gFiber: 3gSugar: 3gProtein: 9g
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