Savoury Tomato Galette with Cornmeal Crust
Savour the flavours of summer with this Savoury Tomato Galette with Cornmeal Crust. A delightful twist on the classic galette, this recipe brings out the best in fresh garden tomatoes, complemented by aromatic basil and a generous sprinkling of Parmesan cheese. Perfect for a light lunch or an elegant appetizer, this galette is a delicious way to showcase your summer harvest!
The Perfect Summer Tomato Dish
Tomatoes are at their peak during the summer months, and this Savoury Tomato Galette with Cornmeal Crust is the perfect way to showcase them. The combination of sweet, tangy tomatoes with fresh basil and a sprinkle of Parmesan cheese will leave everyone at your table wanting another slice!
What really sets this galette apart is that it uses cornmeal in the crust. This gives the crust extra crispiness, and the corn really compliments the flavour of the tomatoes. Tomatoes and corn are a match made in heaven! As a bonus, this crust is made in a food processor to speed up the cooking process and reduces the amount of effort in making a crust!
My Top Tips on How to Make a Galette Fast
Here are my top 3 hacks to making my Savoury Tomato Galette with Cornmeal Crust really fast. These tips really apply to any type of galette that you ware making…because when the craving hits, you shouldn’t have to wait!
- Make the Dough in a Food Processor- This speeds up the preparation process and allows the cook to quickly and effortlessly combine the ingredients without the need for hand-mixing. This method ensures a consistent, well-blended dough with minimal effort.
- Quick-Chill the Dough in the Freezer- Chilling the dough is a crucial step in making a galette as it firms up the butter in the crust to make it super flaky. Putting the dough in the freezer sets the butter much faster as opposed to the fridge.
- Roll Out the Dough directly on Parchment Paper- You need to transfer the galette to a piece of parchment paper anyways for baking, so why not just roll it out directly on it? This also saves your counters from getting dirty!
Get the Recipe: Savoury Tomato Galette with Cornmeal Crust
Savoury Tomato Galette with Cornmeal Crust
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- 1/3 cup cornmeal medium grind
- 2 tablespoons granulated white sugar
- ¼ teaspoon sea salt
- ¼ cup salted butter cold
- 3 to 4 tablespoons ice water
For the Tomato Filling:
- 3 cups cherry tomatoes cut ½-centimetre thick
- ¼ teaspoon sea salt
- 4 to 6 fresh basil leaves julienned, plus extra for garnish
- ¼ cup Parmesan cheese
For the Egg Wash:
- 1 large egg
- 1 tablespoon 2% milk
Instructions
- Begin by making the cornmeal crust. Add the flour, cornmeal, sugar, salt and butter to a food processor. Pulse until the butter is the size of peas. Gradually add the ice water, 1 tablespoon at a time, through the feed tube while the machine is on. Add just enough water to bring the dough together.
- Wrap the dough in plastic wrap and flatten into a disc. Place in the freezer to chill for 15 minutes.
- Add the sliced tomatoes to a large bowl and add the salt. Let the tomatoes sit for 15 minutes while the dough is chilling in the freezer. After 15 minutes, squeeze any excess water from the tomatoes with your hands. Removing excess moisture will prevent the galette from getting soggy. Set aside in a clean bowl and add the basil. Mix to combine.
- Preheat the oven to 400 degrees F.
- Make the egg wash. Beat the egg and milk in a small bowl. Set aside.
- Remove the chilled dough from the freezer and roll out into a round that is 3-millimetres thick on a piece of parchment paper. Use extra cornmeal to dust your surface to prevent the dough from sticking to the parchment paper and rolling pin.
- Transfer the parchment paper and dough to a large baking sheet, then pile to tomatoes in the centre of the dough, leaving a 1-inch border around the edges of the dough. Top with extra basil leaves and Parmesan cheese.
- Fold the edges of the galette over the tomato filling by 1 inch. You will want to leave a hole in the middle of the galette with the tomatoes showing.
- Beat the egg and milk in a small bowl, then use a pastry brush to brush the edges of the crust with the egg wash. Bake in the centre of the oven for 30 to 35 minutes, until golden brown and crisp.
- Remove from the oven and let cool for 10 minutes before slicing and serving. Enjoy!
Nutrition
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2 thoughts on “Savoury Tomato Galette with Cornmeal Crust”
I love the idea of the cornmeal crust here!
Thank you! I love tomatoes and corn…they are a perfect match for summer and early fall! 🍅🌽