Tomato & Corn Galette

05/10/2017

Here is a sub-par crust and poor food presentation, but heck, I made a galette! And it was tasty.

I amended this recipe from the Half-baked Harvest. Her crust and photos beat mine by a mile.

Ingredients:

Crust:
You can use pre-made pie crust here for an easier version; I tried a gluten-free version that became too brittle. Use the Half-baked Harvest’s recipe for the crust instead; I’m sure it’s much better than mine.

Filling:
2 c cherry tomatoes, halved
6 sprigs fresh thyme
Olive oil
S&P
6 oz fresh goat cheese
2 T butter
2 c sweet corn (off the cob)
1 sweet onion

Instructions:
First, if you’re making your own crust, start with that. If you’re using a pre-made crust, set out so it gets to room temperature. Set out your goat cheese so it gets to room temperature as well.

Next, preheat the oven to 400 degrees. While heating, chop all tomatoes in half, drizzle with olive oil and add the leaves from one sprig of thyme. Put on a cookie sheet, and cook for 20 minutes, or until most of the water cooks out of the tomatoes (otherwise they’ll make your galette soggy). (Once the tomatoes are done, decrease the oven temp to 375 degrees.) While the tomatoes are¬†cooking, chop the onion. In a saute pan over medium heat, add the butter. When hot, add the onion, cook for about 5 minutes. Add the 2 cups of corn. Cook for about 15 minutes on medium-low, or to brown the onion and corn in the butter. Once cooked, set aside.

With your crust, on parchment paper, either flatten your store-bought one or roll out your dough into a nice circle about the width of a pie. Spread the goat cheese in the middle of crust and extend it to all but an inch around the parameter. Spread the corn/onion mix, and top with the roasted tomatoes. Put the thyme leaves on last, and sprinkle with salt and pepper. Cook for 45-55 minutes, or until the crust is golden.

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