galette season!

Ever since I made the first galette, I've been dying to make another one.

While it would have been easy to just make the same-ish version I had already made (I'm still loaded with ice cream), I figured I should take advantage of the seemingly endless supply of tomatoes from my parents garden. While some days I'm not sure what to do with all of the inventory, I know that I'll be sad in September when I'm back to paying $3.99 for a pint of grape tomatoes at Whole Foods.

The benefit of tomato season is that I often see whole articles about how to use all the tomatoes we are getting from gardens. In the past, I've stuck to tomato jam, roasted tomatoes, salads, etc but this tomato galette will become part of the rotation for sure. It feels like the type of dish/recipe you could make in just about any season ... but obviously is better in the summer fresh from the garden.
Sometimes I plan making things in advance and this galette was certainly one of those times. I woke up early on Friday morning to make the dough before work so I could take it to my parents house. Once again I was impressed by how quick and easy the dough was to make in the food processor. After a long day of reading trashy magazines and avoiding jelly fish at the beach, I almost didn't make this but at the last minute decided to go for it. I didn't have many of the ingredients noted in the original recipe and honestly, I think this is another one of those kitchen sink type recipes. Use what you have and it'll all work out just fine. Mostly.

Here's how it goes.

(Step 1) Make your dough.

(Step 2) Use a saute pan with a lid.  Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute 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 tomatoes burst a little. When most have, remove lid, turn heat down to medium and add corn. Cook one minute and remove from heat.

(Step 3) You want the mixture to be lukewarm-ish (i.e. not crazy hot from the stove) when adding to the tart so I popped mine in the fridge while I rolled out my dough.

(Step 4) Heat oven to 400 degrees. On a floured counter, roll the dough out to the thickness of a pie crust and transfer to a cookie sheet covered in parchment. My parents didn't have parchment so I used tin foil and it worked fine. I was a bit anxious about it sticking so I sprayed just a smidge of cooking spray on the foil first.

(Step 5) Chop up about 5-6 basil leaves and add about 1/2 cup of the parmesan to the tomato corn mixture.

(Step 6) 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.

(Step 7) Fold the border up over the filling and pinching the overlapped edges a bit to seal it. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.

(Step 8) Bake the galette for 30 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. Cut into wedges and serve hot, warm or at room temperature.

Shopping List
3 cups of cherry tomatoes
1 cup of corn (I used frozen)
2 T olive oil
kosher salt
pinch of red pepper flakes
3/4 cup parmesan cheese
1 egg yolk
galette dough


  1. This looks INCREDIBLE! A+ tomato / galette pairing!!

  2. This looks so good Jenny!!!


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