Farmers Market Heirloom Cherry Tomato & Corn Galette
July 24, 2015 § Leave a comment
It’s finally the weekend and y’all are in for a treat. I’ve been waiting in anticipation to make this galette and share it on Celine’s Eats! This heirloom cherry tomato and corn galette is literally bursting with fresh summer produce that are in abundance at farmers markets right now.
This galette is so delicious! Another plus is that it’s a free form tart so it’s meant to be rustic and not perfect looking. Nevertheless, it’s naturally beautiful- the bright colors of the tomatoes are enough to make it stunning.
I’ve been on a cornmeal kick lately and have yet to be disappointed. This is my first time using a cornmeal tart dough and I have to say that I am obsessed. This one from David Lebovitz hits the mark- it is buttery and flaky like a traditional crust but because of the stone-ground cornmeal, it has a great crunch to it and much more flavor. To add even more depth to it, I added fresh thyme to the dough, which makes it that much better.
Now onto the swoon worthy filling. Salty feta and smooth cream cheese with roasted garlic and a touch of olive oil and lemon juice. Corn straight from the cob, bursting with sweetness, cooked with butter, caramelized shallots, and basil. Juicy, sweet heirloom cherry tomatoes that don’t need to be fussed with. It doesn’t get much better or more summery than this, y’all.
So head over to the farmers market this weekend and make this savory galette ASAP! Stay tuned for another great cornmeal recipe coming at ya next week (I told you I was on a cornmeal kick).
Heirloom Cherry Tomato & Corn Galette
Yield: 1- 11″ galette
Cornmeal-Thyme Galette Dough
- 1 1/4 cups unbleached all-purpose flour
- 1/3 cup stone-ground medium grind organic cornmeal (I used Bob’s Red Mill)
- 1 tsp granulated sugar
- 3/4 tsp salt
- 2 tbsp fresh thyme leaves
- 6 tbsp unsalted butter, cubed and chilled
- 1/4 cup ice water
- 3 tbsp olive oil
Feta, Corn, and Tomato Filling
- 1 small head garlic
- 6 oz feta, crumbled
- 2 oz cream cheese, room temperature
- 1/3 cup olive oil, plus more for tomatoes
- 1 tsp fresh lemon juice
- 2 tbsp unsalted butter
- 1 shallot, thinly sliced
- 2 cups fresh corn kernels (about 2-3 ears), preferably non-GMO/organic
- 2 tbsp fresh basil, chopped
- Salt and pepper, to taste
- 1/2 pint heirloom cherry tomatoes, halved
- 4 thyme sprigs
- 1 beaten egg
For Cornmeal-Thyme Galette Dough
In a large bowl, whisk together flour, cornmeal, sugar, salt, and thyme. Using a pastry blender or your hands, cut the cold butter into the dry ingredients until the butter is in large pea-sized pieces and the mixture resembles coarse meal.
In a liquid measuring cup, combine cold water and olive oil. Pour liquid ingredients into flour-butter mixture. Mix and gently knead with your hands until dough just comes together. Gather the dough and shape into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
For Feta, Corn, and Tomato Filling
Preheat oven to 400°F. Slice the top off of the head of garlic to reveal the cloves. Remove excess skin from the bulb of garlic. Place garlic on aluminum foil and drizzle with some olive oil. Wrap the garlic in the foil and roast in the oven for 30-40 minutes, or until the garlic is golden-brown and soft. Remove from the oven and let sit until cool enough to handle. Squeeze garlic out of its skin onto a plate and mash with a fork.
While garlic is roasting, heat up the butter in a skillet over medium-low heat. Add shallot and salt and pepper to taste; cook until golden brown, about 15-20 minutes, stirring frequently. Add corn kernels and cook until lightly browned, about 5 minutes. Remove from heat and stir in basil. Season with salt and pepper.
In a food processor, blend together feta and cream cheese until combined. Add olive oil, lemon juice, and roasted garlic cloves and blend until smooth. Add salt and pepper to taste and combine well.
Preheat oven to 375°F. Position a rack in the center of the oven. Line a baking sheet with no sides (or use the back of a baking sheet if it has sides) with parchment paper.
Take out galette dough from fridge and let it rest until it is pliable but still cold. Flour a work surface, both sides of the dough, and rolling pin and roll the dough into a 15″ round. Pick up the dough while rolling it out to ensure that it is not sticking; dust with more flour if necessary if dough is sticky.
Carefully transfer the dough by rolling it around the rolling pin and unrolling it on the prepared baking sheet. Spread the feta mixture on the dough, leaving a 2″ border around the edges with no filling. Place the corn mixture evenly on top of the feta. Layer the halved cherry tomatoes on top of the corn, with the tomato seeds facing up. Drizzle tomatoes with olive oil and black pepper. Place thyme sprigs on top of the tomatoes. Refrigerate galette for at least 15 minutes or until ready to bake.
Remove galette from refrigerator and brush dough with beaten egg. Bake galette for 35-45 minutes, or until crust is golden-brown. Let cool for 10 minutes. Cut galette into wedges to serve. The galette can be served either warm or at room temperature. Refrigerate galette if not consuming within a day.