Caramelized Heirloom Tomato and Corn Galette
Caramelized Heirloom Tomato and Corn Galette takes about 45 minutes from beginning to end. For $2.27 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 13g of protein, 30g of fat, and a total of 468 calories. This recipe serves 8. 51 person have tried and liked this recipe. It works well as a side dish. If you have mozzarella cheese, greek yogurt, goat cheese, and a few other ingredients on hand, you can make it. It is brought to you by Joanne Eats Well with Others. Overall, this recipe earns a solid spoonacular score of 54%. Similar recipes are Caramelized Corn and Heirloom Tomato Galette with Herbed Roasted Garlic Goat Cheese, Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette, and Heirloom Tomato Galette.
Servings: 8
Ingredients:
2½ cups all purpose flour
2 oz basil, thinly sliced
1 ear of corn kernels
4 oz goat cheese, crumbled
½ cup Greek yogurt
1¾ lb mixed heirloom tomatoes, thinly sliced
4 oz mozzarella cheese, grated
2 tbsp parmesan cheese
½ tsp salt
salt and black pepper, to taste
16 tbsp unsalted butter, chilled and cut into ½-inch cubes
1/3 cup ice cold water
1 tbsp white wine vinegar.jpg)
Equipment:
food processor
bowl
oven
baking sheet
frying pan
Cooking instruction summary:
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.Heat oven to 400F.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.Sprinkle the dough with goat cheese and mozzarella, leaving a 1 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.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.
Step by step:
1. For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine.
2. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles.
3. 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.
4. Heat oven to 400F.When the dough has chilled, roll it out into a 16-inch round on a floured work surface.
5. Transfer to a parchment-lined pizza pan or baking sheet.Sprinkle the dough with goat cheese and mozzarella, leaving a 1 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.
6. Bake for 30-40 minutes, or until golden brown.
7. Remove from the oven and let stand 5 minutes before serving. Top with remaining basil right before serving.
Nutrition Information:
covered percent of daily need
