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
Scale
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.
