Caramelized Heirloom Tomato and Corn Galette
There's no better way to celebrate fresh summer heirloom tomatoes than with this caramelized heirloom tomato and corn galette!
Yield: 6-8 servings
For the crust
  • 2½ cups all purpose flour
  • ½ tsp salt
  • 16 tbsp unsalted butter, chilled and cut into ½-inch cubes
  • ½ cup Greek yogurt
  • 1 tbsp white wine vinegar
  • ⅓ cup ice cold water
For the filling
  • 4 oz goat cheese, crumbled
  • 4 oz mozzarella cheese, grated
  • 1 ear of corn kernels
  • 2 oz basil, thinly sliced
  • 1¾ lb mixed heirloom tomatoes, thinly sliced
  • 2 tbsp parmesan cheese
  • salt and black pepper, to taste
  1. For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles. Add in the Greek yogurt, vinegar, and water. Pulse just until the dough comes together. Pat the dough into a ball, wrap it in plastic and chill for at least one hour and up to two days.
  2. Heat oven to 400F.
  3. When the dough has chilled, roll it out into a 16-inch round on a floured work surface. Transfer to a parchment-lined pizza pan or baking sheet.
  4. Sprinkle the dough with goat cheese and mozzarella, leaving a 1½ to 2 inch border. Top with the corn and half of the basil. Arrange the tomato slices on top of the cheese/corn mixture so that they slightly overlap. Sprinkle with parmesan cheese and salt and black pepper to season. Fold the border over the filling, pleating it as necessary, leaving the center open.
  5. Bake for 30-40 minutes, or until golden brown. Remove from the oven and let stand 5 minutes before serving. Top with remaining basil right before serving.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at