The farmers’ markets and backyard gardens are so good right now! Almost all of the ingredients for this roasted tomato and corn galette with pesto, goat cheese and herbed crust are straight from the garden (or the farmers’ market, in our case), and are so fresh and delicious!
I love fresh fruits, vegetables and herbs in the summer. The bright colors and strong flavors are great for so many fresh dishes, but sometimes I get stuck in a rut and make the same thing over and over again. One of the summer dishes that has been on rotation in our home as of late is skillet-roasted corn, both on and off the cob. Cooking corn in the skillet with a dash of olive oil makes a huge difference in flavor! It brings out the sweet flavors of the corn and adds a little char to the kernels, giving it a similar look and taste to grilled corn. Since we don’t have a [working] grill, this is an easy, delicious solution to improving our corn and summer dishes.
Heirloom tomatoes are some of my favorite farmers’ market finds in the summer. I love the colors, flavors and texture of a perfectly ripe heirloom tomato, and next to the corn, the colors stand out even more. I could eat these tomatoes drizzled in olive oil, sea salt and basil all day, which is essentially what we are doing with them here before they go in the oven. Tastes like summer!
One of the only things we had time to plant in our tiny raised bed this year was basil, and I use it like it is going to die tomorrow. We love adding fresh herbs to our meals – they amp up all of the flavors and turn a meal from bland to delicious. Now that we have basil in the garden, it is so much easier (and cheaper) to include it in our dinners, and just a little bit can make the whole dish taste more fresh and summery. Here we are using it in every aspect of the roasted tomato and corn galette with pesto and goat cheese, from the crust, to the filling, to the topping.
We’ll fold it into the crust, blend it into the pesto, and sprinkle it on top to garnish. Every bite should have the delicious heirloom tomato, roasted corn, basil pesto, and creamy goat cheese combination that is perfect for any meal of the day. Easy to make, easy to reheat, and you don’t even need a pie plate. We’re keeping it simple and rustic with this fold-over pie crust. No judgement if you use store bought crust, sometimes we just need it to be easy.
Easy, fresh, summery and delicious, this roasted tomato and corn galette with pesto, goat cheese and herbed crust is a perfect tender meal for your long summer days.
Roasted Tomato and Corn Galette with Pesto, Goat Cheese and Herbed Crust
1 Pie crust (homemade or store bought)
2 tablespoons fresh herbs (oregano and rosemary work well)
¼ cup pesto (can use your favorite recipe or store bought)
4 ounces goat cheese, softened
¼ cup fresh herbs (I used basil and rosemary)
3 tablespoons olive oil
2 ears fresh corn, kernels cut off the cob
1 small onion, diced
3 tablespoons fresh basil, chopped
salt and pepper
3-4 heirloom tomatoes (depending on size), sliced
In a medium skillet, heat the olive oil over medium-high heat. Add the diced onions and a few pinches of salt and pepper. Cook the onions, stirring constantly, scraping the browned bits off the bottom of the pan, until the onions are golden brown. This should take about 15-20 minutes. Add the corn kernels and cook another five minutes or until the corn has browned lightly and caramelized. Remove from the heat and stir in 2 tablespoons of the basil. Season with more salt and pepper, to taste.
Preheat the oven to 375 degrees F (or according to the temperature on the package, if using premade pie crust).
Remove your dough from the fridge. Dust a cutting board with flour and roll the dough into an 1/8-inch thick circle. Line a baking sheet with parchment paper and transfer the dough to the baking sheet.
Spread pesto over the center of the dough, leaving about a 1 ½ to 2-inch border around the edges. Spread the goat cheese in chunks on top of the pesto. Sprinkle most of the corn on top of the pesto and goat cheese then layer the tomato slices on top. Add the rest of the corn and top with the last 1 tablespoon of chopped basil.
Moving around the circle, fold the edges of the dough over the tomatoes. Brush the crust with the beaten egg and place the galette in the fridge for about 15 minutes, or until ready to bake.
Bake the galette for 40-55 minutes, or until the crust is golden and the tomatoes are roasted. Allow it to cool for 5-10 minutes, then slice and serve. The crust crumbles a bit, so be aware when serving.