Sweet Corn Tomato Galette
Savor the rustic charm of a Sweet Corn Tomato Galette, a buttery, flaky crust filled with the vibrant flavors of summer. This savory galette combines sweet corn kernels, juicy cherry tomatoes, creamy ricotta, and tangy Parmesan cheese for a filling that's both comforting and elegant. Fresh basil and a drizzle of olive oil lend a bright, herby touch, while the golden, pleated crust is brushed with an egg wash for a beautiful finish. Perfect as a light dinner, appetizer, or centerpiece for a brunch spread, this galette comes together with simple, wholesome ingredients and is baked to perfection in just under 40 minutes. Ideal for highlighting peak-season produce, it’s a versatile recipe that will impress guests or elevate your everyday meals.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 60 ml ice water
- 0.5 teaspoons salt
- 120 grams sweet corn kernels (fresh or frozen)
- 150 grams cherry tomatoes (halved)
- 120 grams ricotta cheese
- 30 grams parmesan cheese (grated)
- 1 large egg (lightly beaten, for egg wash)
- 5 grams fresh basil leaves (chopped)
- 1 tablespoon olive oil
- 0.25 teaspoons black pepper
- 0.5 teaspoons coarse salt
Instructions
In a mixing bowl, whisk together the all-purpose flour and salt.
Add the cold, cubed unsalted butter into the flour mixture and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling: In a medium bowl, combine the sweet corn kernels, halved cherry tomatoes, ricotta cheese, grated parmesan, olive oil, black pepper, and chopped basil leaves. Mix until evenly combined.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to the prepared baking sheet.
Spread the filling mixture evenly over the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Gently fold the edges of the dough over the filling, pleating as needed, to form the galette. The center will remain exposed.
Brush the folded edges of the dough with the beaten egg to ensure a golden crust.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the galette cool for 5-10 minutes before slicing and serving. Garnish with additional fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
