Tomato and Corn Galette with Goat Cheese

A saw a gorgeous tomato galette the other day and decided that was what I wanted to make this week when I got a huge heirloom tomato in my CSA bag. I packed it full with corn, shallots, tomatoes, dandelion greens, and goat cheese. My sister gave me the great idea to add some cornmeal to the crust, which I ended up LOVING. One of the many perks of having a sister who went to culinary school!


Galette Crust:
1 1/4 cups all-purpose flour
1/4 cup corn meal
1/4 teaspoon salt
8 tablespoons cold unsalted butter, chopped into cubes
1/4 cup plain yogurt
2 teaspoons lemon juice
1/4 cup ice water
1 egg, for brushing

1 ear of corn, cut off the cob
1 shallot, chopped
1 large garlic clove, minced
1 large heirloom tomato, sliced
1 cup dandelion greens, chopped
2 tablespoons fresh chopped basil
Good pinch red pepper flakes
4 oz goat cheese
Salt and pepper, to taste

Start by making the crust. In a large bowl, mix together the flour, corn meal, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. In a separate small bowl, stir together the yogurt, lemon juice, and water. Add this to the flour/butter mixture and mix with your fingers until a dough forms. Shape into a disk, wrap in plastic wrap, and place in the fridge for at least an hour.

When the dough has been in the fridge for about 40 minutes, start making the filling. Add some olive oil to a pan and cook the garlic and shallots for a minute or so, then add the corn and cook for about 4-5. Make sure not to overcook the corn as it will continue to cook in the oven. Next, toss the dandelion greens, basil, red pepper flakes, salt and pepper. Cook for another 5 minutes or so then turn off the heat and set aside to let cool slightly.

Preheat oven to 400 degrees. On a floured surface, roll out the dough to about 12 inch circle and transfer it to a baking sheet lined with parchment paper. It doesn’t need to be perfect, the best thing about a galette is the more rustic it looks the better! Crumble a good amount of goat cheese on the bottom, leaving a 2 inch boarder. Add the corn mixture, followed by the slices of tomato and a little more goat cheese crumbles on top. Fold in the sides of the dough, leaving the center open. Brush edges of dough with the egg wash, then place in the oven for 30-45 minutes or until the crust is golden brown and the tomatoes have cooked a bit. Top with a little fresh cracked pepper and enjoy!

One thought on “Tomato and Corn Galette with Goat Cheese

  1. Pingback: Summer Corn Leek & Tomato Galette | the petite beet

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