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Easy Tomato and Corn Galette

If you’re looking for an easy and impressive dinner that screams summer, this Tomato and Corn Galette is just the recipe for you!

galette with roasted corn and tomatoes sitting on a cutting board

The complaint I hear 2nd most about food blogs is that everyone always says, “My husband doesn’t even like this ingredient but he LOVED this recipe!”. I agree that there are definitely better ways to describe how delicious a dish is but sometimes that anecdote is necessary! For example, this Tomato and Corn Galette.

Matt has a pretty strong disdain for tomatoes, as many others do. He was certainly not planning on loving this galette and guess what? He did.

Maybe it’s because the tomatoes become sweet and rich in the oven, the buttery flaky pie crust, or that unassuming drizzle of honey, but he dug it. I only tell you this because if you too have a tomato-hater in your life, you can tell them that you have circumstantial evidence that they will potentially like this dish.

Now I bet you’re wondering what the number one complaint I hear most about food blogs is. Well, that would be the personal essay that usually accompanies a recipe.

I’m all for constructive criticism and obviously, I am here to provide you with content you want to read. However, this blog is completely free for you to look at.

Instead of having to go buy a cookbook for $30, you can browse the internet and find exactly what you’re looking for within seconds. This is my full-time job and if there are days that I wish to rant before your cupcake recipe, so be it.

The great thing is you can scroll right on past it if you want! But I promise I usually try to keep it under 300 words and I try to show you as much of my personality as possible.

Are you a food blog reader or do you go right to the goods? I like a little bit of both actually! Sometimes if I need an emergency recipe I don’t like to fool around. But a lot of the time you can find helpful information within the copy of a blog post!

Like, we know that we need room temperature eggs, but we might not know why unless we dive deeper. Anyway, just food for thought! I guess if you’re not a blog reader then you’re probably not reading this and my little rant was for nothing, huh? Oh well, tell your friends.

Have you ever made a savory galette? They’re my absolute favorite! The next time I whip this up for a summer bbq, I’m adding some torn burrata cheese and a drizzle of olive oil and no one can stop me.

For a sweet galette option, try my Cardamom-Spiced Apricot Amond Galette!

galette with roasted corn and tomatoes sitting on a cutting board galette with roasted corn and tomatoes sitting on a cutting board

 

 

Easy Tomato and Corn Galette

Easy Tomato and Corn Galette

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
If you're looking for an easy and impressive dinner that screams summer, this Tomato and Corn Galette is just the recipe for you!

Ingredients

  • 2 tablespoons butter
  • 1 sweet onion thinly sliced
  • kosher salt + pepper
  • 1 single pie crust, store-bought or homemade
  • 1/4 cup fresh basil
  • 3-4 small to medium heirloom tomatoes sliced
  • 1/2 cup frozen or fresh corn
  • olive oil and honey, for drizzling
  • 1 egg, beaten

Instructions

  1. Add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat.
  2. Flour your work surface and roll your dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
  3. Add the caramelized onions in an even layer over the dough leaving a 3-inch border around the edges. Layer on the basil, tomato slices, and corn, sprinkling with salt and pepper and drizzling with olive oil and a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
  4. Preheat the oven to 375ºF.
  5. Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool for 5 minutes and then slice and serve immediately!

Did you make this recipe?

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[…] a savory galette! This Easy Tomato and Corn Galette is amazing! Raspberry Galette with Coconut Whipped Cream   Author: My Modern Cookery […]

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