Is it weird that my very first galette is a savory one?
I feel like a sweet galette might be more of an expectation from me, but I wanted to throw you guys a curve ball…
Right, like I thought that much about this. No, more like I have bought tomatoes like crazy the last couple weeks, so I kind of knew I had to a do a savory galette involving one of August’s most popular foods. Plus, galettes tend to be filled with fruit and while I have turned a small corner this summer with fruit desserts, I still have a hard time thinking of fruit as a dessert.
I thought tomatoes would be a good choice since tomatoes seem to be just about everywhere now. Even here in Colorado where the growing season is pretty much just horrible (or at least up here where I live), we seem to have an abundance.
And I am loving it.
I think I am actually stocking up on tomatoes every time I go to the store in fear that the next time I go they will not be there.
I mean, I am so exited for fall (it’s my favorite season + some of my favorite foods!), but I am still loving the summer produce. So it’s tomatoes all month long. Hoping this is good with you!
The tomatoes are not the only star here though. I did want to keep the galette simple, but I also wanted to add some really good summer flavors as well. So I caramelized some corn, roasted some garlic (I guess this is sort of fallish, but the flavor is just so good!) and tossed a lot of fresh herbs with a hefty amount of goat cheese, then layered it all in some hearty, buttery dough.
It does take a little time so make, but that is only because you have to chill the dough and roast the garlic. The actual hands on time is minimal and it’s all pretty easy.
And you do not even have to worry about making the galette look perfect. Galettes are supposed to be rustic and free formed, meaning mess ups are ok and as long as you have those tomatoes on top it is guaranteed to look pretty.
Oh and about the crust, I used cornmeal and whole wheat flour in the dough because I wanted a really hearty crust that would compliment the flavors of the galette. We all (the family is back…SEND HELP!) thought it was delicious over here, but it is crumbly. Crumbly in a good way though. It’s buttery, flaky and has the perfect flavor.
I also served this with some balsamic glaze. I totally forgot to add it when I was taking pictures because those pretty tomatoes do things to my brain, but the balsamic is a good topper. It doesn’t NEED the balsamic though, so whatever you prefer.
- Black Pepper Crust
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 10 tablespoons (1 stick + 2 Tbs) cold unsalted butter, cut into 1/2 inch cubes
- 1 egg yolk,
- ice water
- 1 egg, beaten
- 1 small head garlic
- 6 ounces goat cheese, softened
- 1/4 cup fresh herbs (I used equal amounts basil, dill and oregano)
- 3 tablespoons unsalted butter
- 2 cups fresh sweet corn (about 2 -3 ears)
- 1 small sweet onion, sliced thin
- 2 tablespoons fresh basil, chopped
- salt and pepper
- 3-4 heirloom tomatoes, sliced
- 4 thyme sprigs
- olive oil
- balsamic reduction, for serving (optional)
In the bowl of a food processor combine the flour, cornmeal, whole wheat flour, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.
In a small bowl, whisk together the one egg yolk and 3 tablespoons ice cold water. Add it to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile preheat the oven to 400 degrees F.
Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a bowl and mash well with a fork. Add the softened goat cheese, fresh herbs and pinch of pepper.
While the garlic roasts, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in a tiny pinch of brown sugar and continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Add the corn and cook another five minutes or until the corn has browned lightly and caramelized. Remove from the heat and stir in the basil. Season with salt and pepper.
Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thick. 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 over the goat cheese and then layer the tomato slices over the corn. 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.
Preheat the oven to 375 degrees F.
Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve with a drizzle of balsamic reduction if desired. The crust will be crumbly so cut small slices for easier serving.
But um, the buttery crust? Yeah, so good.
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