If you love fresh summer flavors wrapped in a flaky, buttery crust, this Tomato and Corn Galette with Buffalo Mozzarella Recipe is going to become your new go-to for effortless entertaining or a cozy night in. The juicy burst of mixed cherry tomatoes paired with sweet corn and creamy buffalo mozzarella creates a vibrant medley of tastes and textures that dance delightfully in every bite. This rustic, free-form tart is surprisingly simple to make, yet delivers a stunning presentation and deliciously irresistible results that feel both comforting and elegant.
Ingredients You’ll Need
What makes this Tomato and Corn Galette with Buffalo Mozzarella Recipe shine is how each ingredient plays a crucial role in building layers of flavor and texture. From the flaky homemade crust to the sweet corn kernels and the creamy mozzarella, every component is essential to creating the perfect balance.
- 2 1/2 cups flour: The foundation of the galette dough, providing structure and a tender crumb.
- 1 teaspoon salt: Enhances the overall flavor of both the dough and the filling.
- 1 teaspoon sugar: Balances the savory notes in the crust with a hint of subtle sweetness.
- 1 stick cold butter, cut into 8 pieces: Makes the crust flaky and rich, key for that perfect texture.
- 1/2 to 2/3 cup ice-cold water: Brings the dough together without melting the butter, keeping it tender and crisp.
- 1 egg, beaten: A glossy brush on the crust that helps it brown beautifully during baking.
- 1 tablespoon olive oil: Adds a fragrant richness to the sautéed vegetables.
- 3 cloves garlic: Infuses a savory depth to the filling.
- 1 small red onion, thinly sliced: Provides sweetness and texture, caramelizing as it cooks.
- 2/3 cup corn (frozen or fresh): Adds delightful bursts of natural sweetness and pop.
- 2 teaspoons salt, divided: Distributes seasoning evenly to both vegetables and dough.
- 2 cups mixed cherry tomatoes, halved: Juicy, colorful, and bursting with summery freshness.
- 1 ball buffalo mozzarella: Creamy, soft, and wonderfully milky, the star cheese that melts into the filling.
How to Make Tomato and Corn Galette with Buffalo Mozzarella Recipe
Step 1: Prepare the Galette Dough
Start by combining the flour, salt, and sugar in a food processor for even mixing. Add the cold butter and pulse short bursts until the mixture resembles coarse crumbs with small pieces of butter visible. This is crucial for a flaky texture. Gradually drizzle in the ice water to bring the dough together, but stop as soon as it forms a ball. Overworking will toughen the crust. Divide the dough into two balls, cover, and chill for at least an hour to rest and firm up.
Step 2: Preheat and Sauté the Filling
While the dough chills, set your oven to 425°F (220°C). Heat olive oil in a pan, then quickly sauté garlic until fragrant—just about 30 seconds. Toss in the sliced red onion and cook slowly until golden brown, releasing its sweetness. Add the corn along with a teaspoon of salt and cook for a few more minutes until tender and cooked through. This savory, aromatic filling builds the base flavor for the galette.
Step 3: Combine the Vegetables
Transfer the sautéed corn and onion mixture into a bowl and stir in the halved cherry tomatoes with the remaining teaspoon of salt. This refreshing mix pairs the cooked sweetness of corn and onions with the fresh acidity of tomatoes, making every mouthful lively and balanced.
Step 4: Roll Out the Dough
Remove the dough from the fridge and lightly flour your surface. Roll one of the dough balls into a thin 1/4-inch circle, allowing enough room to fold the edges later. Keep it rustic and don’t worry about perfect circles—the charm of a galette is its free-form shape.
Step 5: Assemble the Galette
Place the rolled dough on parchment paper atop a baking sheet. Tear the buffalo mozzarella into uneven chunks and scatter them evenly across the dough, providing creamy pockets throughout. Spoon the tomato and corn mixture on top, leaving a 1.5-inch border free for folding.
Step 6: Fold and Glaze the Crust
Carefully fold the edges of the dough up and over the filling. This rustic pleating keeps the filling contained and creates a golden-brown edge. Brush the exposed crust with the beaten egg for a shiny, crisp finish once baked.
Step 7: Bake to Perfection
Pop your galette into the preheated oven and bake it for about 25 minutes, until the crust is golden and crisp, and the mozzarella is melted and bubbly. Let it cool for 10 minutes before slicing so the filling sets just right and won’t spill all over.
How to Serve Tomato and Corn Galette with Buffalo Mozzarella Recipe
Garnishes
A scattering of fresh basil leaves or a drizzle of balsamic glaze adds a pop of color and an extra burst of flavor that complements the fresh tomatoes and creamy mozzarella superbly. You can also sprinkle flaky sea salt or chili flakes for an added zing.
Side Dishes
This galette works well with a crisp green salad dressed lightly with lemon vinaigrette, grilled asparagus, or even a chilled glass of rosé for a perfectly balanced meal. The fresh vegetables and light crust are great companions to simple, bright side dishes.
Creative Ways to Present
For a stunning appetizer, slice the galette into small wedges and serve on a wooden board with fresh herbs. You could even use mini galette pans for individual servings, making it an elegant addition to a brunch or party table. This Tomato and Corn Galette with Buffalo Mozzarella Recipe can be dressed up or down depending on your occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your galette, wrap leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. It keeps well for up to 3 days and makes for a fantastic next-day lunch or snack.
Freezing
If you want to make this galette ahead of time, consider freezing the unbaked galette after assembly by wrapping it well in plastic and foil. When ready, bake it straight from the freezer, just add extra baking time until golden and cooked through.
Reheating
To reheat, pop leftovers in a 350°F (175°C) oven for 10 to 15 minutes or until crispy and warmed through. Avoid microwaving if you want to keep the crust flaky and crisp.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn adds a lovely sweetness and crunch. Just be sure to cut the kernels off the cob before sautéing, and adjust cooking time slightly based on freshness.
What’s the best way to roll out galette dough?
Lightly flour your surface and rolling pin, then roll from the center outward. Don’t worry about making a perfect circle—the rustic shape adds charm and personality to your galette.
Can I make the dough in advance?
Yes, you can prepare the dough a day or two ahead and keep it refrigerated, wrapped tightly. Just let it come to a cold softness before rolling out for the best results.
How do I know when the galette is done?
The crust should be golden brown, crisp, and the filling hot and bubbly. The mozzarella will have melted into pockets of creamy goodness—usually after about 25 minutes at 425°F.
Is this recipe vegetarian friendly?
Definitely! This Tomato and Corn Galette with Buffalo Mozzarella Recipe is entirely vegetarian, highlighting fresh vegetables and cheese without any meat products, making it perfect for plant-focused meals.
Final Thoughts
There’s something incredibly joyful about slicing into this Tomato and Corn Galette with Buffalo Mozzarella Recipe and marveling at the colorful filling and flaky crust. It’s simple enough for weeknight dinners but impressive enough to serve guests. I truly hope this recipe brings you as much happiness in the kitchen as it did for me. Give it a try, share it around, and enjoy all the vibrant flavors packed into this wonderful dish!
Print
Tomato and Corn Galette with Buffalo Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Tomato Galette recipe is a rustic, savory tart featuring a flaky homemade crust filled with a vibrant mixture of sautéed garlic, onions, corn, and juicy cherry tomatoes, topped with creamy buffalo mozzarella. Perfect as a light meal or appetizer, this galette combines fresh summer flavors with an easy-to-make pastry crust baked to golden perfection.
Ingredients
Dough
- 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
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 small red onion, thinly sliced
- 2/3 cup corn (frozen used in recipe)
- 2 teaspoons salt, divided
- 2 cups mixed cherry tomatoes, halved
- 1 ball buffalo mozzarella
Instructions
- Prepare Dough: Combine flour, salt, and sugar in a food processor. Add butter pieces and pulse until butter is broken into small pieces.
- Add Water: Gradually add ice-cold water while pulsing until dough starts to come together, forming a ball. Avoid overworking by pulsing no longer than 20 seconds at a time.
- Chill Dough: Remove the dough, divide into two balls, wrap in plastic wrap, and refrigerate for at least one hour to rest.
- Preheat Oven: Set oven to 425°F (220°C) to prepare for baking the galette.
- Sauté Garlic: In a frying pan, heat olive oil. Add garlic and sauté quickly for about 30 seconds until fragrant.
- Sauté Onions and Corn: Add sliced onions and cook for 5 minutes until browned, then add corn and 1 teaspoon of salt. Sauté for an additional 3 minutes.
- Mix Filling: Combine the sautéed vegetable mixture with halved cherry tomatoes in a bowl and sprinkle with remaining teaspoon of salt.
- Roll Dough: Remove chilled dough and roll out on a floured surface to about 1/4 inch thickness in a large circle.
- Assemble Galette: Transfer dough onto parchment-lined cookie sheet. Tear buffalo mozzarella into small pieces and spread evenly over dough, leaving a border.
- Add Filling: Spoon the tomato and vegetable mixture onto the mozzarella, keeping a 1.5-inch margin around edges.
- Fold Crust: Carefully fold the edges of the dough over the filling to create a rustic edge. Brush the crust edges with the beaten egg for browning.
- Bake Galette: Bake in the preheated oven for 25 minutes until crust is golden and filling is bubbly.
- Cool and Serve: Allow the galette to cool for 10 minutes before slicing and serving.
Notes
- Use ice-cold water to help produce a flaky crust.
- Be careful not to overwork the dough to avoid a tough crust.
- Frozen corn works well, but fresh can also be used when in season.
- Buffalo mozzarella provides a creamy texture and rich flavor; substitute fresh mozzarella if unavailable.
- The galette is best served slightly warm.
- Leftovers can be stored in the refrigerator and enjoyed cold or reheated.
