I shouldn’t have to sell you too hard on reasons why you absolutely must make this recipe. First off, a galette is a pie that you can eat for dinner.
For most, that should be reason enough, but for those of you who still need convincing, just know that with a galette you don’t have to worry about making it look perfect. Galettes are supposed to be rustic and free formed, meaning imperfections are ok! As long as you are using fresh fruit or vegetables for the filling and real butter for the dough, it will bake up into something golden brown and utterly gorgeous. A forgiving dinner dish that everyone will oo and ah over? Sign me up!
I have made plenty of sweet galettes in my day, but for this recipe I wanted to go the savory route and utilize in-season vegetables: juicy heirloom tomatoes and sweet corn. For the dough I used cornmeal, flour and lots of fresh thyme leaves to create a really hearty crust that would compliment the flavors of the galette. It’s buttery, flaky and is so delicious.
Once you have the dough complete, chill in the refrigerator for at least 30 minutes, then roll out on a well floured surface. Now the fun begins! Leaving a few inches around edges, go ahead and start piling in your filling ingredients. First spread a layer of herb goat cheese onto the dough directly, if it won’t spread then crumbling it on top works just fine. Then cover the goat cheese with caramelized corn and onions, saving a little for the top layer. Then add a layer of shredded gruyere cheese. With savory galettes, the more cheese the better! And last, but definitely not least, add the thinly sliced heirloom tomatoes and sprinkle on the remaining corn and onion.
Whether you serve as an appetizer, side dish or entree, this dish is a stunner. Feel free to swap in any of your favorite seasonal savory (or sweet) ingredients. If you are having trouble deciding just remember, anything that tastes good on its own will probably taste even better baked inside a buttery pastry. Enjoy!
- Cornmeal Thyme Dough:
- 1 cup plus 1 tablespoon all purpose four, plus more for rolling
- ½ cup stoneground cornmeal
- ½ teaspoon kosher salt
- 1 stick unsalted butter, cubed
- 1 heaping tablespoon fresh thyme leaves
- 2- 3 tablespoons cold water
- Heirloom Tomato & Corn Filling:
- 6 ounces goat cheese, softened
- 3 tablespoons unsalted butter
- 2 cups cooked fresh sweet corn (about 2 -3 ears)
- 1 onion, sliced thin
- salt and pepper
- 3-4 heirloom tomatoes, sliced
- 1 cup Gruyere cheese, shredded
- 4 thyme sprigs
- olive oil
- In a food processor, combine 1 cup of flour, cornmeal, and salt; pulse to combine. Add butter and pulse until the mixture looks like corse sand. Add thyme and 2 tablespoons of water. Pulse and add additional water, 1 tablespoon at a time, if needed until the dough starts to form together and is wet enough to stay together when pinched. Form into a disk, wrap with plastic wrap, and refrigerate until firm; about 30 minutes to 1 hour. You can also do this by hand in a large bowl. Use a fork or pastry cutter to blend the butter in.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large pan, heat the butter until melted then add the sliced onion and cook down until caramelized, about 15 minutes. Then add in the corn and allow to caramelize, about 5 more minutes and add salt and pepper to taste.
- On a floured work surface, roll out the dough to a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the goat cheese over the bottom of the dough leaving a 3-inch border around the edges. Spread most of the corn and onion over the goat cheese, top with shredded gruyere cheese, then layer on the tomato slices. Drizzle the tomatoes with olive, sprinkle with salt and pepper. Add the rest of corn and the thyme sprigs. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
- Bake the galette for 45 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes before serving.