you know julie and julia? the story about a girl (julie) who challenged herself to make every recipe from a julia child cookbook and then wrote about it? that’s kind of what i’m doing here with smitten kitchen.
it’s just so good, i can’t stop myself. “vicky & deb” just doesn’t have the same ring to it though, does it?
anyways, when i saw this recipe last month i knew immediately that it was soon going to be in my belly. it has all my favorite veggies (tomatoes, zucchini, corn, scallions), a crust that is so perfect i could eat on its own, and just a touch of parmesan to top it all off. i love it.
this galette is best after it’s cooled for a little bit, if you try to eat it quickly after taking it out of the oven the tomatoes turn into little balls of fiery rage that burn your mouth. so give it a good 10-15 minutes. you’ll thank me.
and if you don’t finish it, eat it cold as leftovers. just as delicious.
- 1¼ cup all purpose flour
- ¼ tablespoon salt
- 8 tablespoons unsalted butter, chilled and cut into small pieces
- ¼ cup sour cream
- 2 tablespoons lemon juice
- ¼ cup water
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 3 cups heirloom cherry tomatoes
- 1 - 1½ cup zucchini, coarsely chopped
- 1 ear of corn, kernels cut off cob
- ½ cup scallions, chopped
- ½ cup parmesan cheese, grated
- 1 egg yolk
- In a food processor, combine flour and salt. Add in butter and pulse. In a small bowl, combine sour cream, lemon juice, and water. Add to food processor and pulse until mixture comes together and forms dough. Wrap dough in plastic wrap and refrigerate for at least one hour, or up to two days.
- Meanwhile, heat olive oil in a large pan over high heat. Add tomatoes and salt and cover with lid. After a couple minutes, tomatoes will begin to burst. Stir occasionally and once most tomatoes have popped, then add in zucchini. Cook for 2-3 minutes, stirring. Next add in corn for an additional minute. Remove from heat, add in scallions, and mix well. Transfer vegetable mixture to a plate to cool.
- Preheat oven to 400. Once vegetables are lukewarm, roll out dough on a lightly floured surface to about a 12 inch round. Transfer dough to a parchment lined baking dish.
- Add parmesan to vegetable mixture, then scoop vegetables into center of dough, leaving about 2 inches on each side. Fold the edges of the dough in.
- In a small bowl, combine egg yolk with a little water. Whisk together, then brush the dough with the egg wash.
- Sprinkle a little more parmesan or salt on top, if you're feeling fancy.
- Bake for 30-40 minutes, then let cool for at least 15 before serving.
recipe adapted ever so slightly from smitten kitchen.
[…] just that they looked so so good. the beets, zucchini, corn, and tomatoes have already gone to good use. last night, i made what is now going to be my new favorite eggplant […]
writes grilled eggplant with cumin vinaigrette and feta - Things I Made Today[…] galette has been covered. This tomato, zucchini, and corn version adapted from Smitten Kitchen is in the rotation when the trees are full of bright green leaves. […]
writes Sweet Potato, Bacon, and Rosemary Galette3sunderland
writes 1informational