Savory Vegetable Galette

This recipe comes from Be sure to stop by as Christina has some wonderful step-by-step photos (not to mention lots of yummy recipes to share). 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 beautiful Galette was part of a collection I shared with you back in September 2014 as part of a poultry and vegetable course. Galettes are generally thought of as a dessert – filled with fruits. However; savory Galettes can be filled with vegetables or meats. 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.

Burst Tomato Galette with Corn & Zucchini
Ingredients for The Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 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.

Ingredients for The Filling:
1 tablespoon olive oil
1/4 teaspoon coarse Kosher or sea salt
3 cups assorted grape tomatoes or other small tomato
1 ear corn, cut from the cob (about 1 cup)
1 small zucchini or summer squash, diced
1 bundle scallions, thinly sliced
1/2 cup grated Parmesan

Make filling: You will need a sautee pan with a tight-fitting lid. To your pan, add olive oil, tomatoes, salt and a pinch of red pepper flakes to your sauté pan. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add corn and scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Cool to at least lukewarm before assembling the galette. Drain vegetables of excess liquid before filling galette.

Ingredients for 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 to a parchment-lined baking sheet by rolling up the dough around a rolling-pin. Sprinkle tomato-zucchini-corn mixture with half of Parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. 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 glaze with last pinches of Parmesan.

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.

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