Summer. And this Savory Tomato and Corn Galette.
There is nothing better than vine ripened, picked fresh cherry tomatoes bursting with flavor and juice, sweet corn fresh from the cob and all that zucchini coated in that homemade basil pesto and stuffed inside a crust.
Oh, that crust. That flaky, crisp buttery crust.
I really gush whenever I see a galette in my pinterest feed. Seriously, the beauty. The rustic beauty of colorful deliciousness stuffed inside the flaky brown crust. Plus, the rusticness of it means that it doesn’t have to be perfect to be pretty. That is how I roll. Anything that doesn’t have to be perfect to look good is the way to roll. Like the peach galette I made last summer with those juicy fresh peaches? Umm yes please give me some more!
Okay, enough gushing. Lets get back to this galette. I promise you there is absolutely nothing that could go wrong when you stuff such summer glory into a flaky crust. Am I right? Okay, I’m right.
So go make this quick and then come back and read the rest of this post.
Okay, you back? Good. Now it’s time to get serious.
You my fabulous and lovely friends I have to apologize. I have been the most inconsistent food, nerd, nutrition guru out there this summer. I don’t even know what is happening other than it is almost August, the summer days are getting shorter and my to-do list is growing,
The good news, because there is always good news is my extra time hasn’t been wasted. I seriously have been working endlessly on a few projects that are going to greatly benefit you. I can’t even express my excitement for what is to come! And it is coming, I promise it is just taking time.
Time, lots and lots of time. After shedding numerous tears (dramatic) on how everything takes ten times longer than I think it should, the hubs in all of his fine wisdom tells me everything is going to be okay.
Can we just stop and vent about those flowery little words he always tries to fill my mind with. Why, why, why is his glass always overflowing? Mine is barely half full as I seem to always be struggling to keep water in what seems to be my leaking glass and his is overflowing. Disgusting, isn’t it? I mean to not have a doubt of worry, always love life and know things are always going to work out. UGH.
How is that even possible and is he human?
I’m not sure, the verdict is still out there but I guess in a weird sense I kind of like the reassurance that while I may be slacking on my posting it isn’t without work that will benefit you.
So just so you know, I haven’t left you. I’m just in over my head on projects that I have dreamed up and when I’m not working on projects I’m dreaming of more. But dreaming and dreaming is where my husband’s flowery words end. Not that I would know but the constant dreaming is rather irritating to him. ->INSERT LARGE SMILE<-
I get it, I need to get something finished before I think of more things to begin and so I’m pledging to you today, August is going to be a HUGE month in releasing new and helpful content to you! Not to mention the great recipes that are to come. Think sticky Asian noodles (or zoodles) so good you won’t believe they are healthy and a new way to use all those cucumbers. While I feel like I’m letting you down I know that you will be rewarded for being patient.
Are we still friends?
Now that we got that conversation out-of-the-way, we’re still friends (hugs all around) you can go back to eating the juicy, savory, flaky buttery tomato and corn galette. Just keep eating, slap an egg on it and get those warm gushy feelings inside.
Love all around.
- 1 cup almond flour
- 1 cup tapioca flour
- ½ tsp salt
- 6 Tbsp cold butter
- 2 eggs (saving 1 Tbsp egg white in separate bowl)
- ½ tsp white vinegar
- 1 Tbsp icy cold water
- 1 cup cherry tomatoes, halved (I used heirloom tomatoes)
- 2 cobs sweet corn, sliced off the cob
- 1 cup diced zucchini
- 1 Tbsp chopped fresh basil
- ¼-1/3 cup pesto
- Parmesan cheese (optional)
- butter (optional)
- In a bowl mix together almond flour, tapioca flour, salt.
- Mix in cold butter until it is the size of peas.
- In a separate bowl whisk eggs and stir in vinegar and cold water (if needed).
- Add to dry ingredients and mix well, kneading at the end to fully incorporate. DO NOT OVER WORK.
- Form into a ball and wrap in cling wrap and refrigerate for 1-2 hours (optional)
- In another bowl mix together the halved tomatoes, corn, diced zucchini and fresh basil. Mix in pesto.
- Roll out the galette dough onto parchment paper until it is 11-12 inches in diameter,
- Place filling in the center and roll up sides of dough around the filling.
- Bake on a baking sheet, air-bake pan or pizza stone at 400 degrees for 25-30 minutes.
- Remove and sprinkle with additional chopped basil, parmesan cheese and rub the crust with butter.
- Cut and serve.