Food memories are some of the strongest memories we have. And when you think about it, it makes sense. Eating is a multi-sensory experience. You are seeing, smelling, feeling, tasting and sometimes hearing (think sizzling fajitas or the crunch of a crispy potato chip) when you eat. One of my own best food memories involves cherry tomatoes. My love of those flavor bombs inspired these Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust.
When I was 4 or 5 years old, my mom bought me a pack of cherry tomato seeds.
I was the only person in my whole family who liked tomatoes. Everyone else despised them. So I never really had garden fresh tomatoes growing up. Recognizing my affinity for all things tomato, one spring my Mom bought me a package of cherry tomato seeds
. We planted them together in our small backyard garden. Then we patiently watered them and watched them grown from those tiny seeds into tall, flourishing vines.
As the tomato plant grew, cherry tomatoes soon become my favorite candy.
I can still taste the green grassy flavors, followed by an acidic burst of sweet and tart tomato goodness of those vine ripened miracles. Those hand grown cherry tomatoes were honestly the best thing I had ever tasted. To this day, I still seek out those itty bitty cherry tomatoes every summer and pop them like candy.
As an ode to my deeply rooted love of tomatoes, I developed this recipe for Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust.
This savory galette recipe combines heirloom tomatoes, both large and small. They taste of bright summer sunshine. The grilled corn brings some earthy sweetness combined with the warmth of the char from a grill. Finally, inspired by my all time favorite recipe, my Apple Cheddar Pie, I incorporated Tillamook smoked black pepper cheddar
into the savory crust of these galettes. Because if sharp cheddar 
tastes good with apples, it is ridiculously yummy when paired with ripe and juicy heirloom tomatoes.
These Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust are the epitome of savory summer flavors.
- Heirloom tomatoes of all sizes taste of bright summer sunshine. I like mixing in sweeter, brighter flavors of small cherry tomatoes with the luscious, smooth flavored large heirloom tomatoes.
- Grill charred corn adds to that summery goodness with sweet and lightly charred flavors.
- My All Butter Pie Dough serves as a reliable and deliciciously flaky, tender pie crust that serves as the pastry for the galettes.
- Fresh cracked black pepper in the pie dough gives the buttery flavors a pungent punch of warm pepper that plays well off the acidic tomato filling.
- Tillamook Smoked Black Pepper Cheddar gets baked into the savory pie crust. It adds so much dimension, warmth and flavor to the pie dough. Any type of cheddar or sharp, hard cheese would work here!
- Fresh snipped herbs like thyme, chives or parsley add a green, grassy freshness to the deeply savory flavors.
All of the ingredients play off one another and create a no fuss, no muss, picture perfect summer staple. If you have access to the bounty of tomatoes offered up by the sweet sunshine, I highly recommend fixing up these Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust. And if you're lucky enough to have a small space to plant tomato seeds
, you can literally reap what you sow. And who wouldn't want to reap a heap of garden fresh tomatoes? Other than everyone in my family, except me. 😆
Recipe
Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust
- Total Time: 1 hour 10 minutes
- Yield: 6 galettes
Description
If you could taste summer, it'd taste something like this. Juicy, colorful tomatoes bursting with brightness combined with fresh, charred corn bring the sunshine to the savory and peppery cheddar crust.
Ingredients
CHEDDAR GALETTE DOUGH
- 2 ½ cups all purpose flour
- 1 cup unsalted butter (cold and cut into small ¼" cubes)
- 1 teas fine sea salt
- ¾ teas fresh cracked black pepper
- ¼ cup ice cold vodka
- 1 cup grated sharp cheddar cheese (preferably white cheddar)
TOMATO & GRILLED CORN FILLING
- 4-5 heirloom tomatoes
- 1 cup heirloom cherry tomatoes
- 2 ears fresh corn
- 1 tablespoon butter
- 3 tablespoons freshly chopped chives
- 1-2 tablespoons fresh thyme (to taste)
- 1 egg
Instructions
CHEDDAR GALETTE DOUGH
- Whisk the flour, salt and black pepper in a mixing bowl with high sides.
- Blend the cold butter cubes into the dry ingredients using a food processor, pastry blender or the butter knife method. Stop mixing when the texture of the flour changes from silky to mealy; this shouldn't take long. Sprinkle in the cheddar cheese and mix until just incorporated. Don’t worry if a few larger chunks of butter remain, this gives the crust its flaky texture.
- Drizzle the vodka into the flour mixture while gently pulsing in food processor or mixing with a fork or pastry blender until fully incorporated. Check the hydration of the dough by gathering a small fistful; if it holds together, it’s ready. If the dough is still too dry, slowly add some ice cold water; 1 tablespoon at a time, testing the dough by pinching it occasionally.
- Carefully gather the dough together into a rough disk, then divide the dough into 6 equal parts. Shape each section into disks and wrap in plastic wrap. Chill for at least 1-2 hours before rolling and forming.
TOMATO & GRILLED CORN FILLING
- Double line a baking sheet with two layers of paper towels. Slice the heirloom tomatoes into ¼" thick slices and place them on the lined baking sheet. Sprinkle with sea salt and cover with another layer of paper towels. This process will help pull the moisture out of the tomatoes and prevents a soggy galette. Set aside.
- Husk the corn and lightly butter. Place corn directly on a hot grill and cook over medium high heat, turning occasionally, until it's tender and charred on all sides. About 10 minutes. Once cooled, slice the corn from the cob.
FORM & BAKE THE GALETTE
- On a lightly floured surface roll out the chilled dough disks into a 6-8" rounds, ⅛" thick. Place on a lined baking sheet and store in the fridge while you form the galettes, one at a time (so the dough doesn't get too warm and soft).
- Top the dough round evenly with a layer of tomatoes, corn and a sprinkle of herbs. Then top with a few heirloom cherry tomatoes.
- Carefully lift and fold the edges up and over the filling, allowing the dough to naturally pleat at 1-2 inch intervals as you fold. It should pleat around 8-10 times as you work your way around. Once shaped, chill in the fridge while you shape the rest of the galettes.
- Preheat the oven to 375° and allow the galettes to firm up and chill in the fridge for at least 15 minutes while the oven warms.
- Line 2 baking sheets with parchment paper and place 3 galettes, evenly spaced, on each baking sheet.
- Whisk together and egg with a few cracks of black pepper. Gently brush the edges of the galettes with egg wash just before baking.
- Bake for 40-45 minutes, rotating the pan halfway through, until the crust is a deep golden brown and your kitchen smells like heaven.
- Allow to chill to room temperature. Top with fresh herbs and serve with a nice crisp glass of your favorite white wine.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Kelly says
I've always wanted to try making a galette but the dough has always intimidated me. This one looks relatively simple and the end result looks soon delish. I think I'm going to conquer my fears and go for it!
beckysue says
This is a great place to start! This dough is very forgiving and the charm of galettes is their rustic imperfections. You will nail it and you'll end up with the tastiest galettes imaginable. Let me know how it goes, I can't wait to hear what you think! <3
Sabrina says
This just screams summer. I absolutely love it! Gorgeous photos, too!
beckysue says
It really hits on all of the summer highlights, doesn't it? Thanks, girl. I am slightly obsessed with this recipe. <3