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Is it weird that my very first galette is a savory one?
I feel like a sweet galette might be more of an expectation from me, but I wanted to throw you guys a curve ball…
Right, like I thought that much about this. No, more like I have bought tomatoes like crazy the last couple weeks, so I kind of knew I had to a do a savory galette involving one of August’s most popular foods. Plus, galettes tend to be filled with fruit and while I have turned a small corner this summer with fruit desserts, I still have a hard time thinking of fruit as a dessert.
I thought tomatoes would be a good choice since tomatoes seem to be just about everywhere now. Even here in Colorado where the growing season is pretty much just horrible (or at least up here where I live), we seem to have an abundance.
And I am loving it.
I think I am actually stocking up on tomatoes every time I go to the store in fear that the next time I go they will not be there.
I mean, I am so exited for fall (it’s my favorite season + some of my favorite foods!), but I am still loving the summer produce. So it’s tomatoes all month long. Hoping this is good with you!
The tomatoes are not the only star here though. I did want to keep the galette simple, but I also wanted to add some really good summer flavors as well. So I caramelized some corn, roasted some garlic (I guess this is sort of fallish, but the flavor is just so good!) and tossed a lot of fresh herbs with a hefty amount of goat cheese, then layered it all in some hearty, buttery dough.
It does take a little time so make, but that is only because you have to chill the dough and roast the garlic. The actual hands on time is minimal and it’s all pretty easy.
And you do not even have to worry about making the galette look perfect. Galettes are supposed to be rustic and free formed, meaning mess ups are ok and as long as you have those tomatoes on top it is guaranteed to look pretty.
Oh and about the crust, I used cornmeal and whole wheat flour in the pastry dough because I wanted a really hearty crust that would compliment the flavors of the galette. We all (the family is back…SEND HELP!) thought it was delicious over here, but it is crumbly. Crumbly in a good way though. It’s buttery, flaky and has the perfect flavor.
I also served this with some balsamic glaze. I totally forgot to add it when I was taking pictures because those pretty tomatoes do things to my brain, but the balsamic is a good topper. It doesn’t NEED the balsamic though, so whatever you prefer.
Watch the How To Video:
Herbed Roasted Garlic Goat Cheese from Half Baked Harvest on Vimeo.
Caramelized Corn and Heirloom Tomato Galette w/Herbed Roasted Garlic Goat Cheese.
Servings: 6 Servings
Calories Per Serving: 600 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Black Pepper Crust
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 10 tablespoons cold unsalted butter cut into 1/2 inch cubes, 1 stick + 2 Tbs
- ice water
- 1 egg beaten
Filling
- 1 small head 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
- 1 small sweet onion sliced thin
- 2 tablespoons fresh basil chopped
- salt and pepper
- 3-4 heirloom tomatoes sliced
- 4 thyme sprigs
- olive oil
- balsamic reduction for serving (optional)
Instructions
- In the bowl of a food processor combine the flour, cornmeal, whole wheat flour, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.
- Add 3 tablespoons water and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile preheat the oven to 400 degrees F.
- Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a bowl and mash well with a fork. Add the softened goat cheese, fresh herbs and pinch of pepper.
- While the garlic roasts, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in a tiny pinch of brown sugar and continue to cook, scraping the browned bits off the bottom of the pan frequently 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. Remove from the heat and stir in the basil. Season with salt and pepper.
- Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.
- Spread the goat cheese over the bottom of the dough leaving a 3-inch border around the edges. Spread most of the corn over the goat cheese and then layer the tomato slices over the corn. Drizzle the tomatoes with olive, sprinkle with salt and pepper. Add the rest of corn and the thyme sprigs. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
- Preheat the oven to 375 degrees F.
- Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve with a drizzle of balsamic reduction if desired. The crust will be crumbly so cut small slices for easier serving.
But um, the buttery crust? Yeah, so good.
This post was originally published on August 6, 2014
That is one amazing galette – I love that it’s savory. And those tomatoes! Sigh…
Thanks Liz!! Hope you had a great day!
This looks delicious! I love savory pies so much. I am looking forward to making this soon. 🙂
Thanks Julie!! Let me know if you make it!
🙂
Simply love! Looking for new ways to use my harvest of tomatoes. Looks so good. Love the fact that onions are involved.
Onions should always be included. 🙂
Have a great Wednesday Tieghan!
Thanks Melanie! 🙂
I bet your tomatoes are just awesome!
What an elegant galette! The caramelized corn and onions sounds fantastic, and the tomatoes are so beautiful. I can’t get enough tomatoes in the summer either, so I’m definitely on board with this – keep the tomato recipes coming, please!
I can do that for sure. More tomatoes on their way! 🙂
Thanks!
Most of my favorite summer flavors are in this dish. Yum!
Thanks so much! 🙂
This looks absolutely amazing and since I LOVE tomatoes I will have to make this soon! Beautiful, beautiful styling and food photography! You are so talented!
Awe! Thank you!! 🙂
I could really eat this for breakfast! It just screams it’s summer with all of the fresh veggies! 🙂
Thanks so much! Add and egg and I would totally call this breakfast! 🙂
I am so jealous of those tomatoes! I live in NJ and have only had 2 great ones this summer. I want to make this so badly. Will have to make a trip to the local farmers market to see if they have some real tomatoes!
I hope you find some!!! Tomatoes are normally best in August anyway, so hoping you will! 🙂
Thanks!
Pretty sure you’re my spirit animal, Tieghan. Haha! This looks and sounds amazing… so many of my favorite ingredients in one dish!
Haha! 🙂
Thanks so much, Morgan!
This is a great idea for those tomatoes in my fridge. As always, you blow me with your recipe imagination.
Thank you! 🙂
Definitely not weird. Just pure yumminess in a pastry! Looks awesome – I love the caramelized corn 🙂
Thank you so much! Hope you had a great day!
I love this galette…the black pepper in the dough..genius…the roasted corn and all those beautiful tomatoes…I eat a bowl of tomatoes and basil with balsamic glaze everyday…so I’m with you on buying up all the tomatoes I can find..This is on my to do list this weekend.
Thank you!! Love that you eat tomatoes and balsamic daily, I do too!
Hope you love, let me know! 🙂
I have to say I had no idea what a galette was before now. I really like the concept and how you utilized all those tomatoes. You’re correct in saying tomatoes are plentiful I just need to step out to our garden. 🙂
Thank you! And I am so jealous of your garden!
I can’t tell you how amazingly good this looks! I’m so making this this weekend!
Thank you, Lauren! Let me know if you do make it. I hope you love it!
Savory galettes are the best! Love this galette and cannot wait to make it. Oh, and I’m stocking on up corn, tomatoes and all other veggies. “me stocking up”= hoarding but I’m good with it. 🙂
Haha! I am doing the same. 🙂
Thanks Bri!