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Fall is upon us. Before we get into all things pumpkin and squash, grab some of those last summer veggies and get to the kitchen! If you don't have any fun summer veg to use up, grab some local, in season veg from your favorite farmer (or backyard): asparagus, corn, zucchini, broccolini, etc. You won't galette making this savory treat!
1 1/4 cups (160 grams) all-purpose flour
1/4 teaspoon fine sea or table salt
8 tablespoons (4 ounces or 115 grams) cold unsalted butter, diced
1/4 cup (60 grams) plain yogurt or sour cream
2 teaspoons (10 ml) lemon juice
1/4 cup (60 ml) cold water
1 tablespoon (15 ml) olive oil
Kosher salt
3 cups (about 450 grams) cherry or grape tomatoes
1 ear corn, cut from the cob (about 1 cup)
1 small (8 ounces or 225 grams) zucchini or summer squash, sliced or diced
1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
Freshly ground black pepper
1/2 cup (2 ounces or 55 grams) grated parmesan
1 egg yolk beaten with 1 teaspoon water
Make dough: Whisk the flour and salt together in a large bowl. Add the butter and using a pastry blender or your fingertips, work it into the flour until the mixture about the size of peas. Add sour cream/yogurt, lemon juice and water to the butter-flour mixture and combine with a flexible spatula or spoon. Pat into a ball. Wrap with plastic or a large piece of parchment paper and refrigerate for 1 to 2 hours, until firm, or up to 4 days.
Make filling: To a large saute pan add olive oil, tomatoes, 1 teaspoon salt and a pinch of red pepper flakes 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 pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Sauté for two minutes, until they begin to soften. Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings — adding freshly ground black pepper and more salt, as needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it to be room temp before assembling the galette.
Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round. Transfer to a parchment-lined baking sheet (gently folding into quarters makes it easier to transfer.) Add half the parmesan to the tomato-zucchini-corn mixture then spoon into the center of the dough, leaving a 2-inch border. Leave any liquid that has formed while the veg was cooling so it doesn't make the galette soggy. Sprinkle most of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. Brush crust with egg yolk glaze and sprinkle with remaining parmesan.
Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let rest for 5 minutes, then slide onto a serving plate. Cut into wedges and serve at any temp!
*This is one of my favorite recipes from Smitten Kitchen. Check out all her other amazing dishes at https://smittenkitchen.com/
Tomato, Zucchini, and Corn Galette
