Tomato and Corn Galette
A free-form cornmeal crust folded around ripe tomatoes and corn, no pan or tart ring required.
- Serves
- 6
- Prep
- 45 min
- Cook
- 40 min
- Written
Method
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Cut the cold butter into the flour, cornmeal, and salt until the biggest pieces are pea-sized.
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Add the ice water a tablespoon at a time, tossing until the dough just clumps when you squeeze it.
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Press the dough into a disk, wrap it, and chill until firm, at least 30 minutes.
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Lay the tomato slices on paper towels and salt them while the dough chills, so the crust doesn’t drown.
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Roll the dough into a rough 12-inch round on parchment.
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Scatter a layer of cornmeal over the center, leaving a 2-inch border, then layer on the Gruyère, tomatoes, and corn.
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Fold the border over the filling in overlapping pleats, working your way around, then brush the crust with egg.
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Bake at 400°F until the crust is deep golden and the filling is bubbling at the edges, about 40 minutes.
-
Let it rest for 10 minutes before slicing, then finish with flaky salt and torn basil.
Notes
The tomatoes will weep no matter what, which is why they get salted and drained first — skip that step and the bottom of the crust turns to paste. Keep the butter cold going into the oven too; that’s what gives you flakes instead of a cracker.
Out of season, zucchini or roasted peppers work in place of the corn and tomatoes. Good warm or at room temperature, with nothing more than a green salad next to it.