Heirloom Tomato Caprese and Corn Galette
I always say that galettes are the food of the summer because they can be either savory or sweet and most often than not they’re made with summer berries or summer produce. It’s that epitome of farmer’s market meals because you can visit your local farmer’s market (or just local grocery store) and grab whatever looks fresh and vibrant in the produce section at the time and place it on a pie crust and call it good. It doesn’t get any easier than that. If you really want to make things easier for yourself, then by all means, use a store-bought pie crust and then just slice and arrange the tomatoes and cheese and corn on top. We won’t tell anyone. But really, if you can, try the black pepper and thyme crust yourself because it really is incredible.
If you’ve never tried a savory galette before, but really love the sweet kind and think it would be weird to have a savory galette, don’t think that way! Stop thinking like that! This Heirloom Tomato Caprese and Corn Galette is a good way to start because there aren’t any crazy ingredients or flavors. A caprese? That’s easy. You know it. You got this.
Heirloom Tomato Caprese and Corn Galette
Equipment
- Mixing bowls
- Rolling Pin
- Baking sheet
- Food processor
- Pastry Brush
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1/2 cup unsalted butter cold and diced
- 3 to 5 tablespoons ice water
Sun Dried Tomato Pesto:
- 1 8- ounce jar sun dried tomatoes drained and oil reserved
- 1 1/2 cups loosely packed fresh basil leaves
- 2 garlic cloves
- 1/4 cup grated parmesan cheese
- 2 tablespoons pine nuts
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 to 6 tablespoons olive oil
Galette:
- 3 to 4 heirloom tomatoes sliced
- 8 ounces fresh mozzarella sliced
- 1 ear of corn kernels removed
- 2 tablespoons olive oil
- 1 egg whisked with splash of water
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- 1/2 cup fresh basil sliced
Instructions
- To make the crust, in a large bowl, combine the flour, salt, black pepper, and thyme. Add the butter and cut into the flour with your fingers, a pastry blender or potato masher until coarse crumbs form the size of peas. Stir in the water, a tablespoon at a time, until the dough comes together. It’ll be somewhat scraggy, but that’s okay. Bring together and wrap with plastic, shaping it into a disc. Chill for at least 30 minutes or overnight.
- To make the pesto, combine the sun dried tomatoes, basil, garlic, parmesan, pine nuts, lemon zest, lemon juice, salt and black pepper. Pulse until chopped through. While the machine is running stream in the reserved sun dried tomato oil and then add as much of the olive oil as needed to create a somewhat smooth/slightly chunky sauce. Give it a taste and adjust seasonings accordingly, adding more salt and pepper as needed.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- To assemble the galette, roll out the chilled pie crust to a large circle, about 1/2-inch thick. Trim the very edge to create a smooth and even round and transfer to prepared baking sheet. Spread the top with the pesto and layer on the tomato slices, mozzarella slices, and corn. Bring the edges of the crust towards the center, folding every so often to create a crust. Brush the edges with egg wash and sprinkle with black pepper and parmesan cheese. Bake until golden brown and crusty around the edges, about 30 to 35 minutes.
- Remove from the oven and sprinkle with fresh basil. Cut and serve hot or at room temperature. Enjoy!
