Caramelized Corn and Tomato Galette with Goat Cheese

It's the 1,100th post, I can't believe I've written so many posts at this point. To see other milestones, click on the Milestone's tab above.

I found this galette recipe while making a Spinach and Artichoke Galette by the same blogger. The first was so good, I couldn't resist this summery version. Although you could choose to make your own pie crust, I usually cheat and use store-bought. I pressed a little black pepper and cornmeal into the pie crust to give it some extra oomph.

Recipe slightly adapted from Half Baked Harvest.


-Refrigerated pie crust
-2 cloves garlic
-6 ounces goat cheese, softened
-1/4 cup fresh herbs (I used equal amounts basil, dill and oregano)
-3 tablespoons unsalted butter
-2 cups fresh sweet corn (about 2 -3 ears)
-2 tablespoons fresh basil
-1 small sweet onion, sliced thin
-salt and pepper
-3-4 tomatoes, sliced
-olive oil
First, make the filling by melting the butter in a large skillet. Add the onions and a hefty pinch of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Next add a pinch of brown sugar and continue cooking until the onions are golden brown, about 20 minutes. Add the corn and cook another five minutes or until the corn has browned lightly and caramelized. Add the garlic and sautee for one to two minutes. Season with salt and pepper, then set aside.

Roll out the pie crust on a parchment lined baking sheet, I've found that my round pizza pan works pretty well for these galettes.

In a small bowl, mix together the fresh herbs and goat cheese. Spread the goat cheese over the bottom of the dough leaving a 3-inch border around the edges, this will be folded over later. Spread most of the corn over the goat cheese, you'll want to save some for the top. Then layer the tomato slices over the corn. Drizzle the tomatoes with olive, sprinkle with salt and pepper. Top with the remaining corn

Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg to help it brown nicely.

Now bake at 375 for 45-55 minutes or until crust is golden brown.

I think galette's are so wonderful. It's like a classier version of pizza, you still get the cheese and crust, but the main star is all of the toppings. The goat cheese paired nicely with the mix of tomatoes and corn. This had quite a bit of seasoning between the fresh herbs, salt and pepper, but I think that everything paired quite nicely. This would be a wonderful use of some garden vegetables. 


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