Description
This savory galette recipe features a flaky homemade crust filled with a colorful medley of sautéed vegetables, fresh herbs, and melted cheeses. Perfect for a hearty appetizer or light meal, this rustic French tart combines the sweetness of baby tomatoes and corn with the earthiness of zucchini and bell peppers, all wrapped in a buttery crust and baked to golden perfection.
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 teaspoon granulated sugar
- ½ cup salted butter, cold and cubed
- ¼ cup ice water
For the Filling
- 1 Tablespoon olive oil
- 1 cup onion, diced
- 1 teaspoon minced garlic
- ½ red bell pepper, diced (about ½ cup)
- 1 medium zucchini, diced (about 1 ½ cups)
- 1 pint baby tomatoes, halved
- 1 cup corn, fresh or frozen
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ cup fresh basil, julienned
- ½ cup parmesan cheese
- ½ cup cheddar cheese
For the Egg Wash
- 1 egg yolk
- 1 Tablespoon heavy cream
Instructions
- Make the Crust: In a food processor fitted with an “S” blade, pulse together flour, salt, and sugar until combined. Add the cold, cubed butter and ice water; process until the mixture looks like coarse crumbs and begins sticking together when pinched.
- Form and Chill the Dough: Remove the crumbly dough from the processor, shape it into a flat disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight wrapped additionally in an airtight container to prevent drying.
- Make the Filling: Preheat the oven to 400°F (205°C). Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, red bell pepper, zucchini, and halved baby tomatoes; cook until onions and peppers are soft, about 10 minutes.
- Add Seasoning and Cheese: Stir in the corn, sea salt, pepper, and fresh basil. Remove the skillet from heat, then gently fold in parmesan and cheddar cheeses until combined.
- Prepare Egg Wash: In a small bowl, whisk together the egg yolk and heavy cream; set aside.
- Assemble the Galette: Line a large baking sheet with a silicone mat or parchment paper. On a well-floured surface, roll the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- Add Filling and Fold Edges: Spoon the vegetable and cheese filling onto the center of the dough, leaving a 1 ½ inch border all around. Carefully fold the edges of the dough over the filling, pinching to seal any gaps to prevent leaks during baking.
- Brush with Egg Wash: Using a pastry brush, gently coat the folded edges and exposed dough with the prepared egg wash to promote golden browning.
- Bake the Galette: Place the baking sheet in the preheated oven and bake for 28-32 minutes, or until the crust turns a beautiful golden brown.
- Cool and Serve: Remove the galette from the oven and allow it to cool slightly before slicing and serving warm.
Notes
- For best results, use cold butter and ice water to ensure the crust is flaky.
- Feel free to substitute or add other vegetables like mushrooms or spinach based on preference.
- Chilling the dough overnight enhances the flavor and texture of the crust.
- Use fresh corn when in season for the best sweetness; frozen corn works well too.
- This galette is delicious served with a side salad or a light soup.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: French
