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What have we got here? Too many tomatoes and zucchini from the garden? An obsessive need to purchase corn from every farmstand you drive by, just because it’s summer and you feel compelled to seize the season?
Me too. That’s why there’s this recipe. It helps you use up some of your garden abundance when you finally tire of eating cherry tomatoes straight off the vine, though I understand any summertime recipe that calls for using up just one small zucchini doesn’t quite cut it. (If you have too many zucchinis hanging around and need to use up more at once, check out the chocolate zucchini bread recipe I blogged about last year.)
As far as pie dough goes, this one is very forgiving and will yield a delicious buttery vessel for the savory galette.
As a cheesehead, I always add more cheese than the recipe calls for, and I would recommend that for this recipe as well. As delicious as this galette is, the flavors can be a little muted if your raw ingredients aren’t already packed with flavor. So be sure to salt and pepper to taste once you’ve tossed the tomatoes, zucchini and corn in the skillet, and choose the best Parmesan or other sharp cheese available within your budget.
Burst tomato galette with corn and zucchini
for the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon table salt (I used kosher)
8 tablespoons cold unsalted butter, cut into pieces, then chilled
1/4 cup plain yogurt or sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 egg yolk beaten with 1 teaspoon water (for the glaze; optional)
for the filling:
1 tablespoon olive oil
1/4 teaspoon kosher salt
3 cups cherry or grape tomatoes
Pinch of red pepper flakes
Corn kernels from 1 ear of corn (about 1 cup)
1 small zucchini or summer squash, diced
1 bundle scallions, thinly sliced
1/2 cup grated Parmesan (I used Pecorino Romano)
To make the dough:
In a large bowl, whisk the flour with the salt. Add chilled butter pieces, then work into the dough using a pastry blender or your fingers until the butter pieces are the size of small peas.
In a small bowl, mix sour cream, lemon juice and water. Add to the flour mixture and let large lumps form. Gently form into a ball; don’t overmix. Wrap the dough in plastic and refrigerate for one hour or up to two days.
To make the filling: You’ll need a large skillet with a lid. With the lid on, saute tomatoes with olive oil, salt and a pinch of red pepper flakes over high heat. Shake the skillet around occasionally to roll the tomatoes and ensure even cooking.
Most of the tomatoes should burst in the skillet. At that point, turn the heat down to medium and add the zucchini. Saute for a couple of minutes, then add the corn and continue cooking for one minute. Add the scallions, toss, then turn off heat. Salt and pepper to taste.
Cool the filling before assembling galette. When cooled, toss with 1/4 cup of the Parmesan.
To make the galette:
Heat oven to 400 degrees. Roll out dough into a 12-inch round, then place on a baking sheet lined with parchment paper or silicone baking mat.
Spoon the filling onto the dough, leaving about 2 inches of border (you’ll be folding that dough over the filling to form the galette). Discard any juice that the filling has generated, as adding it to the galette will make the whole thing soggy.
Sprinkle filling with most of the remaining Parmesan, reserving a couple of pinches that you’ll later sprinkle over the crust. Fold the edges over the filling to create a pleated edge. The center will stay open-faced. Brush the edges with the egg yolk glaze, then sprinkle crust with the remaining Parmesan.
Bake for 30 to 40 minutes, until crust is golden brown.