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Tomato and Corn Galette with Buffalo Mozzarella Recipe

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4.3 from 34 reviews

This Tomato Galette recipe features a flaky, buttery crust filled with a savory mixture of sautéed garlic, onions, corn, fresh cherry tomatoes, and creamy buffalo mozzarella. Perfect for a rustic, elegant appetizer or light meal, this galette combines fresh ingredients and simple techniques for a comforting homemade treat.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Ingredients

For the Dough

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick cold butter, cut into 8 pieces
  • 1/2 to 2/3 cup ice-cold water
  • 1 egg, beaten, for browning crust

For the Filling

  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 small red onion, thinly sliced
  • 2/3 cup corn (frozen or fresh)
  • 2 teaspoons salt, divided
  • 2 cups mixed cherry tomatoes, halved
  • 1 ball buffalo mozzarella

Instructions

  1. Prepare the dough: Combine flour, salt, and sugar in a food processor. Add cold butter pieces and pulse until the butter is broken into small pieces integrated throughout the flour mixture.
  2. Add water cautiously: Slowly add the ice-cold water while pulsing the food processor. Use only as much water as needed to bring the dough together without overworking it; do not pulse longer than 20 seconds at a time.
  3. Chill the dough: When the dough forms a ball, remove it, divide into two equal balls, cover with plastic wrap, and refrigerate for at least one hour to firm up.
  4. Preheat oven: Set your oven to 425°F (220°C) to get it ready for baking.
  5. Sauté aromatics: In a frying pan, heat olive oil over medium heat. Add chopped garlic and sauté briefly for 30 seconds until fragrant.
  6. Cook onions and corn: Add thinly sliced onions to the pan and cook for about 5 minutes until browned. Stir in corn and 1 teaspoon of salt, cooking for an additional 3 minutes until heated through.
  7. Prepare tomato mixture: In a medium bowl, combine the sautéed corn and onion mixture with the halved cherry tomatoes. Sprinkle with the remaining teaspoon of salt and gently toss to mix.
  8. Roll out dough: Remove chilled dough from the refrigerator. On a floured surface, roll it out into a circle about 1/4 inch thick.
  9. Assemble on baking sheet: Place the rolled dough on parchment paper on a cookie sheet or baking tray.
  10. Add cheese and filling: Tear the buffalo mozzarella into small pieces and evenly distribute them over the dough, leaving a border. Spoon the tomato and corn mixture on top of the cheese, again leaving about 1.5-inch edges around the dough.
  11. Fold edges and glaze: Fold the edges of the dough up over the filling, pleating as needed to contain the filling. Brush the exposed crust edges with the beaten egg to ensure a glossy, golden finish.
  12. Bake the galette: Bake in the preheated oven for 25 minutes until the crust is golden brown and cooked through.
  13. Cool and serve: Remove from the oven and let the galette cool for about 10 minutes before slicing and serving.

Notes

  • You can substitute frozen corn with fresh corn kernels when in season.
  • Be careful not to overwork the dough to keep the crust tender and flaky.
  • Use a sharp knife to slice the galette once cooled to maintain the shape.
  • For a richer flavor, drizzle a little balsamic reduction over the finished galette before serving.
  • The recipe can be doubled easily; freeze the second dough ball for later use.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/tomato-and-corn-galette-with-buffalo-mozzarella-recipe/