Savory Tomato, Corn and Gruyère Galette
This Savory Tomato, Corn and Gruyère Galette is Summertime French cooking at its best – using what’s in season and spending little time in the kitchen. With ripe tomatoes, sweet corn and salty Gruyère cheese held together in a flaky crust, this savory Galette hits all the right marks: seasonal, quick and delicious for a late Summer lunch or dinner. The tradition of “Tartes Salées” in France Savory tarts like this one – or what we call in French “Tartes Salées” (including quiches, puff-pastry tarts and savory galettes) – are…
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Crust:1 ½ cup (188g) all-purpose flourA pinch of salt
- ¼ tsp ground black pepper
- 2 tbsp (12g) Gruyère cheese, grated
- 1/2 cup (1 stick/125g) unsalted butter, cold and cubed
- 2 tbsp mayonnaise
- 2 tbsp (30ml) ice cold water
- Filling:3 large tomatoes, ripe, cut in 1/3 (0.85cm) inch slices
- 1/3 cup (55g) corn kernels (cooked: grilled, roasted, boiled or from a can)
- 2 tbsp (12g) Gruyère cheese, grated
- Freshly ground black pepper & Salt, to taste
- 1 egg yolk
- Optional: fresh basil leaves, for garnish
Instructions
- 1
Step 1 – Prepare the crust. Mix the flour, salt, black pepper and grated Gruyère together. Add the cubed butter and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the mayonnaise and mix until just incorporated. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for 1 hour.
- 2
Pre-heat your oven to 400ºF (205ºC) with a rack in the middle. Line a baking sheet with parchment paper.
- 3
Step 2 – 1 hour later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the prepared baking sheet. Optional: if needed, use a knife or scissors to trim your dough into a proper circle.
- 4
Step 3 – Sprinkle 1 tablespoon of grated Gruyère cheese onto the dough, leaving a 2 inch (5cm) border around the edge. Lay the tomato slices ontop, overlapping and in a circular pattern, still leaving a 2 inch (5cm) border around the edges. Sprinkle with the corn, remaining 1 tablespoon of grated Gruyère, black pepper and salt to taste. Fold the edges of the dough up over the filling to create a 1 ½ (3.8cm) inch border. Whisk egg yolk in a small bowl and brush this egg wash onto the folded border.
- 5
Bake for 40-45 minutes, until the edges look dry and golden. Let the Galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled. Garnish with fresh basil leaves just before serving.