How is your Friday?
I never thought I would say the following words, but truth to be said: the good old summer dinner of bread, cheese, and tomatoes starts to get a little boring. I know – who am I?
So, lets talk about this delightful tomato-corn galette.
And even though it feels rather ridiculous to stand behind a stove, and even though you can argue this is basically a heated up version of said three components, there is something about this tomato-corn galette that makes it more than the sum of its parts.
I am not sure whether it is the really tasty dough or the addition of feta cheese, Greek yoghurt, polenta, grilled corn, and thymian, but this really makes an amazing dish. I have seen a lot of recipes in which the tomatoes get roasted prior to assembling the galette, but I have found that by halving the tomatoes and placing them with their cut side up, you prevent the galette from getting too wet.
Another addition that I found really tasty is where you roll the dough out in uncooked polenta. It provides a really pleasant crunch to the end-result.
And if you can find pretty tomatoes, I would encourage you to buy them to make this galette, as they really get to shine on top.
This galette slices up without falling apart and for that reason, I would even bring it along to an outdoors picnic.
Without pushing you into your kitchen for too long, I would say: make this delightful tomato-corn galette!
Have a wonderful weekend. 🙂
- For the dough:
- 250 grams all-purpose flour
- 1/2 teaspoon table salt
- 125 grams of cold butter, cut into pieces
- 125 grams of Full-fat Greek Yoghurt, creme fraiche or sour cream
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of freshly ground black pepper
- Oncooked polenta, to roll the dough in
- For the filling:
- 400 grams of mixed tomatoes, sliced in half
- Kernels, sliced off 1 grilled cob of corn
- 150 grams of full-fat greek yoghurt
- 150 grams of feta cheese, crumbled with your hand
- 1 tablespoon of fresh thyme leaves
- 2 tablespoons of finely chopped fresh chives
- 1 tablespoon of mild mustard 1
- For the dough: mix flour, salt, cubed butter, Greek yoghurt, lemon juice and black pepper together. Try to warm it up as little as possible with your hands (or ideally even use a mixer with dough hooks), to make sure that the end-result stays crispy.
- After the dough comes together, make a ball out of it and wrap it in clingfilm. Let the dough rest and chill in the fridge for another half an hour.
- For the filling, mix the mustard with the chives, thymian and crumbled feta cheese.
- Roll out the dough with a dough pin or a (clean) bottle of wine, until you have a large piece of dough of around 3 mm thick. Spread the yoghurt mixture in a round cirkle on the dough.
- Sprinkle the corn kernels on and place the tomatoes with their sliced side up on the galette. Carefully fold over the corners to make a comprehensive piece out of the galette.
- Then bake on 180 degrees Celsius for around 45 minutes. Enjoy!