Burst Tomato Galette with Corn, Zucchini, & Peppers

Burst Tomato Galette with Corn, Zucchini, & Peppers Remember winter, guys? Remember when my baby was born and it was -25* windchill outside the hospital room window? Remember the first time you heard the words Polar Vortex?

And now, here we are, in August. And really, I don’t think I’ve ever enjoyed summer weather more than what we’ve had this summer, amIright, fellow Upper Midwesterners? That same Polar Vortex has given us unseasonably cool weather. Low heat, low humidity. I think we’ve turned our air conditioners on twice.

Tomato Galette with Burst Tomato Galette with Corn, Zucchini, & Peppers

The days have been just warm enough that you’re still fine in a skirt and tank top but not hot and sticky to the point that you seriously consider sleeping in your spider-filled basement. It just hasn’t been the kind of heat where you want to punch something in the face.

And really, we’ve been living it up. I mean part of my job description is to take my two year old outside for at least three hours a day, right? We hit up the beach like three times a week; Elsa eats sand, Owen swims, and I get my fill of Vitamin D.

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Don’t get me wrong: we’ve had our share of tantrums and blowouts and germs and dishes and laundry. But the whole of it’s been pretty fabulous.

And the produce, you guys. The produce. We are eating all  of the vegetables and fruit. But  I’m just gonna come out and say it. In a long list of vegetables, tomatoes have traditionally not been my favorite. I like them and all, but they were never in my top ten. Until this summer.

Our farm-fresh tomatoes from our CSA have been mind-blowing. The cherry tomatoes have been like candy. And the plum tomatoes are practically begging to be sliced up and eaten on a BLT. Uproot Farm is absolutely killing it in the tomato department.

The last few Thursdays, each CSA box has yielded a ton of tomatoes. And the few that remain on the counter at the end of the week, having not been eaten on toast or in salads, just on this side of overripe, attracting hordes of fruit flies? Well this is the perfect recipe for them.

Burst Tomato Galette with Corn, Zucchini, & Peppers

Little cherry or grape tomatoes are rolled around in hot oil until they burst. Then? All the rest of summer joins the party: zucchini, corn, bell peppers, green onions. All of it baked together with some basil, oregano, rosemary into the flakiest of flaky galette crusts.

Burst Tomato Galette with Corn, Zucchini, & Peppers

We enjoyed this for dinner with a simple side salad of greens and vinaigrette and felt very vegetarian. The couple leftover pieces we had reheated beautifully the next day in the oven for lunch. This galette has a place at your dinner table but would also be pretty welcome at brunch.

Burst Tomato Galette with Corn, Zucchini, & Peppers

Burst Tomato Galette with Corn, Zucchini, & Peppers

Burst Tomato Galette with Corn, Zucchini, & Peppers

(recipe adapted from Smitten Kitchen

(serves 4 as a main, 6-8 as an side)

Be sure to give yourself time enough to let the dough chill at least one hour before rolling out (you can also prep it up to 2 days ahead of time). Also - while cherry or grape tomatoes are preferred, you can use plum tomatoes as well. You will just need to give them a little more cooking time to help them lose some of their liquid; see note in recipe instructions for how to treat them if using.

Ingredients

For the pastry:

1 1/4 cups all-purpose flour

1/4 teaspoon garlic salt

8 tablespoons frozen butter

1/4 cup plain yogurt or sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

Glaze:1 egg yolk beaten with 1 teaspoon water

For the filling:

1 tablespoon olive oil

1/4 teaspoon coarse Kosher or sea salt

3 cups (or just under 1 lb.) cherry or grape tomatoes OR plum tomatoes, cut into 1-inch sized pieces

1 small (8 ounces) zucchini or summer squash, diced

1 small bell pepper (3 ounces), seeded and diced

1 ear corn, cut from the cob (about 1 cup)

1 teaspoon dried basil

1/2 teaspoon EACH dried oregano and rosemary

1 bundle (3-4 ounces) scallions, thinly sliced

1/2 cup grated parmesan

Garnish: 1/4 cup fresh parsely, chopped

Instructions

Make dough:

Be prepared to do this step quickly; the colder the ingredients stay, the flakier your crust will be. Whisk together the flour and salt in a large bowl. Remove butter from freezer and cut into 1/2-inch pieces. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and ice water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Make filling:

Use a large saute pan with a lid. Add olive oil, tomatoes, and salt to your pan, then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the cherry tomatoes burst a little. (If using plum tomatoes, do the same: add olive oil, tomato chunks, and salt to your pan but leave UNCOVERED ; cook on high heat until liquid has mostly evaporated - about 4 mins). When most cherry tomatoes have burst, remove lid, (or once plum tomato liquid is gone) turn heat down to medium and add zucchini and pepper chunks. Saute for two minutes, until they soften. Add corn, dried basil, oregano, and rosemary, and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large colander to cool & drain. You want it cooled to at least lukewarm before assembling the galette, with as much of the liquid removed as possible.

Assemble galette:

Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; Sprinkle filling with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.

Bake the galette:

Bake at 400* for 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Garnish with fresh parsley. Cut into wedges and serve hot, warm or at room temperature.

Best eaten immediately, though leftovers do best reheated in a 350 oven for about 10 minutes.

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6 thoughts on “Burst Tomato Galette with Corn, Zucchini, & Peppers

  1. That looks really good! I want to try it. And I really appreciate your advice about the dough and the time to chill it at the beginning of the recipe. I usually start cooking an hour or so before dinner time, and then I realize that I need more time…

  2. I could not agree more about the weather! It has been the absolute best summer to be pregnant in the history of ladies getting pregnant & I’m SO thankful! We’ve been enjoying our fair share of oven meals & treats & just love it.

    This recipe looks so beautiful & tasty! And where did you get that gorgeous rolling pin? *swoon*

    • “in the history of ladies getting pregnant.” for sure! I feel the same way about nursing a baby – it’s been so wonderfully cool. The rolling pin is from Anthropologie, of course… a gift from one of Eric’s coworkers from the pie party!

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