Print

Tomato and Corn Galette

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 -6 servings
Author Sonja Bradfield

Ingredients

Crust

  • 1 1/2 cup of flour
  • 1/2 teaspoon of salt
  • 8 tablespoons of unsalted butter diced
  • up to 1/4 cup of ice water
  • a few tablespoons of milk or whisked egg
  • 1 large heirloom tomato sliced 1/4 inch thick horizontally
  • 2 ears of corn shucked
  • salt
  • creme fraiche and chopped fresh basil for serving

Instructions

  1. Whisk together the flour and salt. Cut the butter into the flour mixture until it is cut into small pea sized pieces.
  2. Add the water a tablespoon at a time, stirring with a fork until the dough just comes together (it took me about 4 tablespoons of water).
  3. Put dough in a flattened disk onto plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Meanwhile liberally salt the slices of tomato and drain on paper towels.
  5. Preheat the oven to 400 degrees.
  6. Grill the ears of corn on a grill pan or cast iron skillet over high, turning gradually to char all over. Once cooled, cut the kernels of corn off the cob.
  7. Roll out the dough on a floured surface into a 12 inch round about an 1/8 inch thick. Move to a baking pan lined with parchment paper.
  8. Leaving a two inch border, arrange the tomato slices to cover the center of the dough. Sprinkle the corn over the tomatoes.
  9. Fold the edges of dough inward, folding over at needed. Brush the dough with milk or egg wash.
  10. Bake in the middle of the oven for 45 minutes or until golden brown. Serve with a dollop of creme fraiche and fresh basil.