I love the rustic look of this dish – perfect as a Main Vegetable Entrée rather than a side. The pastry shell can be made up to 2 days in advance, and that’s always a convenient plus. This recipe comes from Butimhungry.com. Be sure to stop by as Christina has some wonderful step-by-step photos (not to mention lots of yummy recipes to share).
Galettes are nothing more than free formed crusts wrapped around a filling. My favorite galette is an apple-filled galette that I love to serve around Thanksgiving as it is a beautiful harvest presentation. It’s so easy to whip up and everyone loves the flaky crust around the warm cinnamon-kissed apple slices. Yeah, it’s one I’ll need to share soon . . .
Back to the Galette at hand, a savory vegetable-filled delight. Savory Galettes can be filled with vegetables or meats or a combination of both. The trick is to avoid fillings that contain too much liquid or impart a great deal of juices while baking. The tomatoes used here are the tiny grape or bell tomatoes.
One of the things I like about a galette is that, unlike pies or tarts, the beauty comes from a rustic finish rather than a pretty fluted edge. It’s easier (not to mention less stressful) to create a rough, unpolished edge.
Savory Vegetable Galette
1 ¼ cups all-purpose flour
¼ teaspoon table salt
8 tablespoons cold unsalted butter, cut into pieces and chill again
¼ cup sour cream
2 teaspoons fresh lemon juice
¼ cup ice water
Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form.
Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
1 ear corn, stripped from the cob
1 small zucchini, diced
1 shallot, thinly sliced
1 tablespoon olive oil
3 cups assorted grape or other small tomato
¼ teaspoon Kosher salt
1 pinch Red Pepper Flakes
½ cup grated Parmesan Cheese
1/8 cup fresh Rosemary
Shuck an ear of corn. Remove all the silk as possible then strip corn kernels from the cob. Set kernels aside until ready to use
Tip for removing kernels: After the corn is shucked, place the cut end of the corn in the center hole of the baking pan. Hold the tip of the cob, and using a sharp knife, slice down along the cob to remove the kernels, which will collect in the bottom of the pan.
Dice the zucchini into small pieces, set aside.
Note: For color variety, use half a zucchini and half a crooked neck squash.
Peel and thinly slice a shallot. Set aside until ready to use.
Make sure that your sauté pan has a tight-fitting lid. To your pan, add olive oil, tomatoes, salt and a pinch of red pepper flakes. Using a wooden spoon, gently roll tomatoes around in the pan to blister evenly. In a few minutes, you’ll hear some sizzles and pops as the tomatoes burst a little.
When most of the tomatoes have popped, turn the heat down to medium and add zucchini chunks. Saute for two minutes, until they soften.
Add corn and shallot, then remove pan from the heat. Cool to at least lukewarm before assembling the galette, about 30 minutes or so. Once cooled, drain vegetables of excess liquid in a strainer over a bowl. You are now ready to fill the galette.
The Egg Yolk Glaze
1 egg yolk, beaten
1 teaspoon water
Beat yolk with water, set aside until ready to use.
Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped.
Transfer crust to a parchment-lined baking sheet by rolling up the dough around a rolling-pin.
Sprinkle tomato-zucchini-corn mixture with half of Parmesan. Using a slotted spoon, spoon the mixture into the center of the dough, leaving a 2-inch border. Sprinkle with almost all of remaining Parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glazed dough with last pinches of Parmesan and a little Rosemary.
Bake the galette for 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.