Serves 5-6
Takes about 45 minutes to assemble, not counting chilling the crust, and about 25-30 minutes to bake
This is my riff on a Smitten Kitchen recipe, with more corn, less squash, and a bit of cornmeal adding extra crunch to the crust.
Crust:
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal
2 teaspoons sugar
a good pinch of kosher salt (or use salted butter)
1 stick of butter
1 tablespoon vegetable shortening
3-4 tablespoons cold water
Combine the flour, cornmeal, salt, and sugar in the bowl of a stand mixer – or in a large mixing bowl. Slice the butter and vegetable shorting into the bowl, and cut in the shortening until it resembles coarse crumbs using the paddle attachment for the mixer, or a pastry blender, or two knives or your fingers. Switch to a fork if mixing by hand. Drizzle in the water a tablespoon at a time, mixing, until the dough clumps. Shape into a disk, wrap in plastic or wax paper, and chill while you’re making the filling. I use a pastry cloth for rolling out the dough and wrap it in that.
Filling:
about 2 tablespoons of olive oil
one large shallot or about 1/3 cup chopped sweet onion, white or purple
the kernals cut from 2-3 ears of corn
2 cups cherry tomatoes OR 2 cups tomatoes, peeled, seeded, and diced – if you want to save your cherry tomatoes for eating!)
big pinch of Kosher or coarse salt
salt and freshly ground pepper
3/4 cup grated cheese of your choice (Swiss is tasty)
2-3 tablespoons basil pesto, store bought is perfectly OK
milk or half & half for brushing
2-3 tablespoons grated Parmesan
Warm the olive oil in deep wide skillet, and add the shallot. Saute a few minutes until softened and then add the cherry tomatoes. Cover, and shake the pan to roll the tomatoes around and listen for them to burst. I find I have to uncover the pan and smush some for them with a spoon. When the cherry tomatoes are mostly burst, add the corn. If you are using diced tomatoes, add corn and tomatoes to the shallots, and then proceed as follows. Cover the pan and cook about 5 minutes until the corn is cooked. Uncover and cook until most of the liquid is evaporated – which might take a bit longer with juicier diced tomatoes. Transfer the filling to a large plate or metal pan and spread it out to cool – you can even stick it in the fridge – so that it won’t melt the crust when you assemble the galette.
Assemble the galette: Heat oven to 375°. On a floured surface – I like a pastry cloth – roll the dough out into a rough circle, as big as you can get it – I think mine was about 16 inches. Transfer the crust to a parchment-lined baking sheet; I used a 14-inch dark colored pizza pan – dark is good for a crisper crust. I fold the dough gently in half, without pressing down, just kind of flop it, then unfold it onto the baking pan. Spread the pesto on the crust, then top with the grated cheese, and the cooled filling. Fold the edges of the crust over the filling, brushing with milk as you go, pleating the edge to make it fit. The center will be open. Brush the crust with more milk, and sprinkle with the Parmesan.
Bake the galette 25-30 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes. Cut into wedges and serve hot, warm or at room temperature.
CSA recipes summer 2021