tomato corn cheddar galette
i make this galette every summer and early fall, and i love it so much that i made a bunch for my wedding.
i make a lot of savory galettes throughout the year, but this is the only one i make in the summer. i love it so much that i usually make it multiple times throughout the summer, especially towards the end and into early fall, when all of the produce is so ripe and delicious i’m finally craving some warmer, heartier foods. last year, while eating a slice, I wondered, if i had to choose pizza or this galette for the rest of my life, which would it be? this galette won (and i love pizza).
this galette is so delicious that i knew i wanted to make it for the guests at my wedding. and so, i made them in advance, my team baked them up and served them, and now i’m sharing the recipe with you here!
the galette starts with a tender and flakey crust (below is a recipe for my favorite galette dough). and while that rests in the fridge, you prep the filling: a base of cheddar cheese mixed with thyme, garlic, and corn. then the whole thing is topped with tomatoes. you get tang, sweetness, and meatiness from those beautiful tomatoes, and you get the sweet, grassy notes from the corn. the melty cheese and the fall-apart-buttery-crust are just the cherries on top. my mouth is watering as i write this. one note, this galette is far far better when using in season produce so all of those flavors really come through.
i’ve provided two recipes for you here: the galette i normally make, the open-faced version, and the more dressed-up version i made for the wedding. the core elements are the same except i switch out the galette dough for inverted puff pastry in my wedding version (you don’t have to do this), and there are different quantities, bake times, and assembly methods.
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