Imagine a rustic, golden-crusted galette bursting with vibrant summer flavors that transport you straight to the French countryside. This Savory Tomato, Corn, and Gruyere Galette is not just a recipe—it's a culinary adventure that combines the sweetness of fresh corn, the juiciness of ripe cherry tomatoes, and the rich, nutty essence of Gruyere cheese, all nestled in a perfectly flaky pie crust. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this galette promises to be a show-stopping dish that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels
- 1 cup Gruyere cheese, shredded
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven for even baking.
- Roll out the pie crust on a lightly floured surface into a 12-inch round, approximately 1/8-inch thick. Transfer the crust to a large baking sheet lined with parchment paper.
- In a medium bowl, gently mix halved cherry tomatoes, corn kernels, and chopped fresh basil. Season the mixture with salt and pepper, then drizzle with olive oil and toss to combine.
- Spread the shredded Gruyere cheese evenly over the pie crust, leaving a 2-inch border around the edges.
- Arrange the tomato and corn mixture over the cheese, distributing ingredients evenly across the crust.
- Carefully fold the edges of the pie crust over, creating a rustic, pleated border that partially covers the filling. The center should remain open.
- Brush the exposed crust edges with an egg wash or additional olive oil for a golden, crisp finish.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool for 10 minutes before slicing. This allows the galette to set and makes cutting easier.
- Garnish with additional fresh basil if desired, and serve warm or at room temperature.
Tips
- Keep your pie crust cold: Chilled dough ensures a flakier, more tender crust. If possible, refrigerate your dough for 30 minutes before rolling.
- Use room temperature ingredients: This helps ingredients blend more evenly and creates a more consistent flavor profile.
- Don't overcrowd the galette: Leave space between tomatoes and corn to prevent a soggy bottom crust.
- For extra flavor, consider roasting the corn and tomatoes briefly before adding to the galette to enhance their natural sweetness.
- A silicone baking mat or parchment paper is crucial for easy removal and preventing sticking.
- Let the galette rest after baking - this helps the filling set and makes slicing much easier.
- Experiment with herb variations: While basil is classic, try thyme or oregano for different flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 10g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
