A Delightful Tomato-Corn Galette

Tomato-Corn galette

Tuk’s Kitchen.com – Tomato-Corn galette


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. 🙂

Tomato-Corn Galette


  • 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


  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.
  2. 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.
  3. For the filling, mix the mustard with the chives, thymian and crumbled feta cheese.
  4. 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.
  5. 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.
  6. Then bake on 180 degrees Celsius for around 45 minutes. Enjoy!

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