There’s a lot to love about a gallette (an open-faced, rustic tart). Sweet or savory, gallettes are forgiving in that the more rustic they are, the better! Chunks of fruit or vegetables take center stage in a gallette, literally. I use a simple all-butter pie crust recipe that makes enough dough for 2 crusts. I make the whole recipe and freeze half of it for later, or simply make two gallettes.
In this glorious summer version of a gallette, cherry tomatoes are “burst” in hot oil before being sautéed with zucchini and corn. Served with a mixed green salad, it tastes a lot like summer!
BURST TOMATO GALLETTE
Yield: 4 servings
- one pie crust
- 1 tablespoon olive oil
- 1/4 teaspoon Kosher salt
- 3 cups cherry tomatoes (it’s nice with various colors!)
- 1 cup corn (fresh or frozen/thawed)
- 8 ounces summer squash, diced (I used zucchini; yellow squash would do nicely)
- 1 bunch of green onions, thinly sliced (green parts only)
- 1/2 cup grated Parmesan cheese
- egg wash: 1 egg yolk + 1 teaspoon water
- Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll your pie crust into a 12-inch circle (does not have to be even). Place it on the baking sheet and refrigerate until ready.
- To make the filling, you will want a skillet with a lid. Add olive oil, salt, and tomatoes to the skillet, cover, and heat over medium-high heat. Stir the tomatoes from time to time. They will start to pop and burst after a few minutes.
- When most tomatoes have popped, remove the lid and reduce the heat to medium. Add the zucchini and sauté for a few minutes until soft. Add the corn and sauté for one more minute. Add the scallions and remove the skillet from the heat, stirring the scallions in completely. Season to taste with salt, pepper and crushed red pepper. Let the mixture cool to room temperature.
- Sprinkle the pie crust with the Parmesan cheese. Once room temperature, transfer the filling to the center of the gallette, mounding it in the middle, and leaving a 2-inch border. Fold the pie border over the filling as shown in the picture, pleating the edge to make it stay together. Brush the crust with the egg wash mixture.
- Bake the gallette for 35 minutes or until golden. Enjoy!
Adapted from Smitten Kitchen