The galette is my best friend. Specifically, this sweet corn and slow roasted tomato galette, in all its flavorful, savory glory.
See, I love to make galettes because they can look imperfect and still be perfect. I can fudge it up a bit on shaping the crust, or some of the filling can leak out, and nobody cares. In fact, it only adds more charm to the dish. So I can lazily prepare a galette, let it do its thing without a worry, and whatever happens, happens. C’est la vie. Que sera, sera.
And isn’t that how it should be in these early summer days? We should be spending more time outside than working tediously in our kitchens. We should be relaxing our bones instead of overworking a dough. We should be eating more rustic galettes with crunchy sweet corn, slow roasted tomatoes and fresh ribbons of basil (that I grew myself! Glory be!) scattered on top of a tender, flaky cream cheese pastry crust.
This recipe is created in partnership with Bushel Boy™ Farms, a Minnesota company that produces fresh, vine-ripened tomatoes year-round. Their tomatoes are pollinated by bumblebees, grown with all-natural ingredients in greenhouses and are vine-ripened to ensure full flavor. They asked me to create a creative, approachable recipe using their tomatoes that is great for entertaining, and I obliged in galette form.
I’m not about the fancy layer cakes and meticulous tarts this time of year. I just
can’t won’t do it. Give me all the delicious no-bake treats, dump cakes and misshapen “rustic” pies, or heck, just give me a scoop of ice cream and call it a day in the dessert department. But first — let’s have at this savory galette for dinner, with a greens salad on the side and a glass of wine. Preferably al fresco.
This galette recipe is prepared with a simple cream cheese-butter crust, which is equal parts sweet from the butter and tangy from the cream cheese, and all-around very tender and very flaky and very delicious. You can put it together by hand and with a pastry cutter, but I love to use my food processor to mix everything together really well (and to keep my hands clean, TBH). Give it a good chill in the fridge while you roast the tomatoes low and slow in the oven — and by low and slow, I mean at 250 degrees for at least three hours, preferably four. The longer, the better. What you get from all that waiting are these thick slices of soft tomatoes that smell incredible and taste almost sun-dried. You can make a double batch, put half of them in this galette and save the rest for putting on a sandwich, on salad, on a pizza, or just eating on their own with an extra drizzle of olive oil and a pinch of coarse sea salt. So good.
Add a handful of fresh sweet corn kernels to the galette, a sprinkle of Parmesan cheese and those fresh basil ribbons I mentioned before (that I GREW MYSELF, remember?), and you’re ready for my favorite part: the eating.
Low and slow. That’s my summer life motto, both in the kitchen and out.
- 4 Bushel Boy Vine-On Tomatoes, sliced widthwise into thirds
- Extra virgin olive oil
- Fresh thyme leaves
- Coarse salt
- 1 cup all-purpose flour
- ¼ cup fine-ground cornmeal
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons cold cream cheese, cut into cubes
- 7 tablespoons cold unsalted butter, cut into cubes
- ⅓ cup ice water
- Kernels from 2 small ears sweet corn
- 2 tablespoons grated Parmesan cheese
- Chopped fresh basil, for topping
- 1 egg, beaten (for egg wash)
- Heat oven to 250 degrees F. Arrange tomato slices in single layer on baking sheet. Drizzle tomatoes lightly with olive oil, then sprinkle tops with thyme leaves and salt. Bake tomatoes 3 to 4 hours until well roasted.
- Meanwhile, in bowl of food processor, pulse flour, cornmeal, sugar and salt until combined. Add cream cheese and butter and pulse just until mixture resembles coarse meal. Add water and process just until dough comes together into ball. Shape dough into disc and cover tightly with plastic wrap. Chill while tomatoes are roasting.
- When tomatoes have finished roasting, remove from oven and increase temperature to 400 degrees F. On lightly floured surface, roll out dough to large circle (about 14 inches in diameter, ⅛-inch thick). Transfer to parchment paper-lined baking sheet. Sprinkle two-thirds of corn kernels on top of dough, leaving 2-inch border. Top evenly with tomato slices. Fold in edges of dough. Top with remaining corn kernels and Parmesan cheese. Brush edges of dough with egg wash.
- Bake 30 minutes until crust is golden brown. Serve warm or at room temperature. Top with fresh basil and a sprinkle of cracked pepper just before serving.
This is a sponsored conversation written by me on behalf of Bushel Boy Tomatoes. The opinions and text are all mine.