CORN, TOMATO, AND ZUCCHINI GALETTE
Need a sensational vegetarian main dish? This galette with buttery pastry filled with roasted summer vegetables and a mustard cheese sauce is just the thing. Most of the time is hands off, while dough chills or tomatoes roast, and the dough and the sauce can be made ahead if you prefer.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with kosher salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely.
- Meanwhile, pulse 1 3/4 cups flour, sugar, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a food processor until combined. Add cubed butter, Parmigiano-Reggiano, and 1/2 cup Gruyère; pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 3 tablespoons ice-cold water evenly over mixture; pulse until it holds together when pressed between your fingers. (Dough should not be wet or sticky; if too dry, pulse in more water, 1 tablespoon at a time.) Shape into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.
- Melt remaining 2 tablespoons butter in a saucepan over medium heat; bring to a simmer. Add garlic and thyme; cook until fragrant, about 1 minute. Stir in remaining 1 tablespoon flour; cook until nutty and golden, about 2 minutes more. Add milk, return to a simmer, and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes. Remove from heat. Add remaining 3/4 cup Gruyère and mustard; whisk until smooth. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Let cool completely, about 30 minutes.
- On a lightly floured sheet of parchment, roll out dough to a 14-inch round. Spread cheese sauce evenly over dough, leaving a 2-inch border. Scatter half of corn evenly over sauce, then scatter zucchini evenly over corn. Top with roasted tomatoes, cut-sides up, and sprinkle with remaining corn. Season with flaky salt and pepper. Fold edges of dough up over vegetables, then brush dough with beaten egg. Transfer galette on parchment to a baking sheet.
- Bake until crust is golden brown and set on bottom, and vegetables are tender and golden brown in places, 1 hour, 10 minutes to 1 hour, 20 minutes (if crust is browning too quickly, tent with foil). Transfer on parchment to a wire rack. Let cool until warm but no longer hot (about 30 minutes), or completely, before slicing and serving.
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Dastan H
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Katherine Bell
[email protected]Made it several times, always a hit.
Shahajalal Nirob
[email protected]A keeper!
mnaiyem hasan
[email protected]Added chopped red onion, yum!
vip Car Care
[email protected]Not a fan of zucchini, but this was good!
sherry
[email protected]Crust was a bit thick.
Megan Jones
[email protected]Easy to follow recipe.
BreAnn Cotton
[email protected]Perfect summer meal.
Bisharat Ali
[email protected]Will definitely make again!
Ms meo
[email protected]Delicious!
Lauro
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Gabriella Okosun
[email protected]I'm not a huge fan of zucchini, but this galette was surprisingly good. The corn and tomato helped to balance out the flavor of the zucchini.
Kal Abebe
[email protected]This was a great way to use up some leftover corn and zucchini. I added some chopped red onion to the filling and it was perfect.
Jane Sianda
[email protected]The crust was a little too thick for my taste, but the filling was delicious. I'll try rolling out the dough thinner next time.
Tt Yy
[email protected]I loved the simplicity of this recipe. It was easy to follow and the end result was delicious. The galette was a perfect summer meal.
Hari Budha
[email protected]This galette was a hit with my family! The corn, tomato, and zucchini filling was fresh and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.