We have made this burst tomato galette with corn and zucchini from Deb Perelman’s Smitten Kitchen site three times this month and have loved it every time. The first one was made using freshly-picked sungold tomatoes from our garden, and when this beautiful pastry emerged sizzling and fragrant from the oven and we tasted it, we knew it had to be featured on our blog as soon as possible. So we were happy to prepare it again, this time to take pictures. Well, the dish turned out perfectly, but a few of the photos weren’t quite up to our standards… so we made it again!
The problem with a lot of pie and tart crusts is that they can get soggy, especially when baking with ingredients like tomatoes. But here, they are cooked beforehand, rolled around in a hot skillet until they burst and release their juices, so the filling is not too wet and the crust stays flaky and crispy. It has a delicious buttery flavor with a hint of lemon and is the perfect complement to the fresh, summery filling. The nice thing about galettes is that they don’t need to look professional, as the crust is supposed to be uneven and rustic. It is brushed with egg yolk and sprinkled with parmesan cheese, giving it a golden glaze and a rich, savory flavor.
This simple filling combines the best ingredients of summer: ripe cherry tomatoes, tender zucchini, sliced scallions, and corn freshly cut from the cob which adds a sweet and pleasant crunch. And while you could add herbs like basil or thyme, the only spice we use is salt, allowing the natural flavors of these seasonal vegetables to shine. Yes, our last post featured heirlooms, but hey, it’s tomato season, and this one is just too good to pass up!
Burst Tomato Galette with Corn and Zucchini
adapted from smittenkitchen.com
serves 4 to 6
For the crust:
1 1/4 cups plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into pieces and chilled in the fridge
1/4 cup plain greek yogurt or sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
For the filling:
1 tablespoon olive oil
1/4 teaspoon salt
1 pound cherry tomatoes
1 ear of corn, kernels removed with a knife
8 ounces zucchini, diced
1 bunch scallions (3 to 4 ounces) sliced
2 ounces parmesan, grated
For the glaze:
1 egg yolk beaten with 1 teaspoon water
Make the dough for the crust:
In a large bowl, whisk together the flour and salt. Scatter the cold butter pieces over the top, and use a pastry blender to work the butter into the flour until the largest pieces of butter are the size of tiny peas. In a small bowl, whisk together the yogurt, lemon juice, and water until smooth, then pour it over the flour mixture. Use a wooden spoon to stir it gently until the dough comes together, adding more flour if needed so it is not too sticky. Gather the dough into a ball, wrap it in plastic, and refrigerate for at least 1 hour, or up to 2 days.
Make the filling:
Place the olive oil, tomatoes, and salt in a large skillet with a lid. Cover skillet and place over high heat. Occasionally shake the pan gently to roll the tomatoes around and cook them evenly. After a few minutes, you will start to hear some soft popping sounds as the tomatoes cook and burst. Once most of the tomatoes have burst, remove the lid, turn the heat down to medium, and add the zucchini. Cook for two minutes, stirring occasionally, until zucchini softens. Then add the corn, and continue to sauté for one more minute. Then add the scallions, stir to combine, and remove pan from heat. Taste and adjust salt as needed. Transfer mixture to a large plate and spread it evenly to cool off. Once it is at least lukewarm, you can assemble the galette.
Preheat oven to 400°F. Line a baking sheet with parchment paper, and set aside. On a floured counter, roll the dough into a 12-inch circle (approximately; it does not need to be perfect). Gently fold the dough, without creasing it, into quarters, then transfer it to the baking sheet and unfold it back to the 12-inch circle. Take half of the grated parmesan and sprinkle it over the plate of cooled filling. Using a spoon, scoop the vegetable-cheese mixture onto the center of the dough, leaving a 2-inch border around the sides. Try to leave as much liquid behind on the plate as possible, so the galette is not too wet. Sprinkle almost all of the parmesan over the pile of filling, leaving a few pinches for the crust. Fold the sides up over the filling, going around in a circle and pleating as you go. The center of the galette will be open. Brush the crust with the egg-yolk glaze, then sprinkle the crust with the remaining pinches of parmesan. Bake for 30 to 40 minutes, until golden brown. Remove from the oven and let rest for 5 minutes before serving.