Bacon, Tomato, and Corn Galette

This bacon, tomato, and corn galette is a wonderful way to enjoy the flavors of summer all wrapped up in a flaky and buttery pastry. 

 

What is a galette? It's essentially a free-form pie or a tart where the pastry is topped with filling and then the sides are folded over to enclose it. The filling can be sweet or savory. 

This galette is filled with cherry tomatoes, sweet corn kernels, cheddar cheese, and parmesan cheese. Then, it is topped with bacon and baked until the crust is crispy and the filling is bubbly and roasted. It's super easy to make and totally delicious. 

This galette is perfect for summer ingredients like corn and tomatoes, but it can be made any time of the year. Cherry tomatoes are always reliable, and frozen sweet corn is a wonderful substitute for fresh corn. 

How to Make this Bacon, Tomato, and Corn Galette:

First, make the galette pastry. You mix the ingredients in the bowl of a food processor until everything kind of clumps together and then you use a French pastry method called "fraisage, which involves pressing the dough with the heel of your hand across the work surface to develop flaky layers in the pastry. 

Once you have made the pastry dough, chill it for at least an hour in the refrigerator. You can make it and refrigerate it up to two days in advance, or you can make it and freeze it for up to 30 days later. 

To prep the frozen corn, Thaw the corn and then dry the kernels with paper towels. 

To prep the cherry tomatoes, slice them in half and sprinkle them with salt. Place them in a mesh sieve over a bowl and let them sit for about 30 minutes. Some of the juices will drain from the tomatoes and will help concentrate the flavor. 

Once you've rolled out the crust dough, top it with grated Parmesan cheese. As it melts when it hits the oven, the Parmesan forms a layer to prevent the juices from the tomatoes from getting the bottom of the crust all soggy. 

Toss together the tomatoes, corn, some garlic, and grated cheddar cheese and spread the mixture over the Parmesan. Sprinkle chopped cooked bacon over the top. 

Finally, fold the edges of the dough over the filling, brush it with an egg wash, and bake the galette until golden. 

Once you've baked the galette, sprinkle it with thinly sliced scallions, cut, and serve. 

Equipment you will need to make this galette:

A food processor is super helpful for making the dough. I still use the OG, the 14-cup Cuisinart. If you don't have one, you can use a pastry cutter. 

To bake the galette, you will need a parchment lined baking sheet (half sheet pan). To quickly crisp the bottom of the crust, if possible, heat a baking stone in your oven and place the baking sheet on it to bake the galette. 

What to serve with this galette:

This galette is the perfect dish for breakfast, brunch, lunch, and even dinner. The perfect "go with" for this pastry is a salad. Suggestions include...

Wilted mixed green salad

Cabbage salad with apples and pecans

Zucchini salad with queso fresco

Zucchini and carrot salad

Fennel, pomegranate, and arugula salad

If you have leftovers, they will keep, covered, in the refrigerator for at least three days. You can reheat them in a 325 degree oven for about 10 to 15 minutes. 

While freshly baked is best, if you really need to make this dish in advance, you can. Especially if you are hosting a party or a brunch. 

Speaking of brunch, be sure to check out everyone's recipes for Brunch Week, an annual spring tradition. 

Monday #BrunchWeek Recipes

Beverages

• Cold Brew Coffee Boba from That Recipe

Appetizers and Salads

• Masala Labneh Pastry Swirls from Magical Ingredients
• Smoked Trout Polenta Canapés from Cindy's Recipes and Writings
• Smoked Turkey Cheddar Kabobs with Honey-Mustard Dipping Sauce from A Little Fish in the Kitchen

Breads, Grains, and Cereals

• GF Biscuits and Gravy from Frugal & Fit
• Korvapuustit (Finnish Cinnamon Rolls) from Tara's Multicultural Table
• Quick and Easy Buttermilk Biscuits from A Kitchen Hoor's Adventures
• Strawberry Muffins from Kathryn's Kitchen Blog

Egg Dishes

• Crustless Broccoli and Cheese Mini Quiches from A Day in the Life on the Farm
• Naan Breakfast Pizza from Cheese Curd In Paradise

Main Dishes

• Bacon, Tomato, and Corn Galette from Karen's Kitchen Stories
• Chicken Pesto Pasta from Jolene's Recipe Journal
• Loco Moco from Palatable Pastime

Desserts

• Plum Clafouti from Art of Natural Living
• Spiced Carrot Coffee Cake from Hezzi-D's Books and Cooks

Bacon, Tomato, and Corn Galette

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M

This bacon, tomato, and corn galette is a wonderful way to enjoy the flavors of summer all wrapped up in a flaky and buttery pastry.

Ingredients

For the Galette Dough

• 7 1/2 ounces (1 1/2 cups) unbleached all purpose flour
• 1/2 teaspoon table salt
• 10 tablespoons very cold unsalted butter, cut into 1/2 inch cubes
• 3 to 6 tablespoons (I used 5) ice water

For the Galette

• 4 slices bacon
• 6 ounces (about 1 cup) cherry tomatoes, halved
• 1/4 teaspoon table salt
• 1 cup frozen corn, thawed and dried with paper towels
• 2 ounces (1/2 cup) freshly grated cheddar cheese
• 2 garlic cloves, minced
• All of the galette dough
• 1/2 ounce (1/4 cup) freshly grated Parmesan cheese
• 1 large egg, beaten with a pinch of salt
• 1 scallion, dark green part, thinly sliced

Instructions

To Make the Dough

1. In the bowl of a food processor, process the flour and the salt to combine.
2. Sprinkle the butter cubes over the flour and pulse 10 times, until you have pea sized pieces of butter.
3. Begin to add the ice water, one tablespoon at a time while pulsing, about 10 pulses. The final dough should look like small curds.
4. Turn the dough out onto your work surface and begin smearing it with your palm against your work surface. Work through the dough, gather it up, and smear it one more time. Form it into a disk, wrap it, and refrigerate for an hour or overnight.
5. Roll the dough out into a 12-inch round on a piece of parchment paper. Drag the parchment onto a rimmed baking sheet.

To Make the Galette

1. Heat your oven to 375 degrees with a baking stone on the middle rack.
2. Set out a half sheet pan and a piece of parchment paper, side-by-side.
3. To prepare the bacon, line a dinner plate with 2 layers of paper towels. Add the bacon in a single layer and top with two more layers of paper towels. Microwave for 3 to 5 minutes, until the bacon is fully cooked. Chop the bacon with a knife.
4. In a fine mesh sieve, combine the tomato halves with the salt. Let sit for about 20 minutes over a bowl, letting the tomatoes drain.
5. In a large bowl, combine the tomatoes, corn, cheddar cheese, and garlic. Stir.
6. Sprinkle the Parmesan over the rolled out dough, leaving a 2-inch border.
7. Spread the tomato mixture over the Parmesan.
8. Fold 2 inches of the dough crust all around over the filling, folding the dough about every three inches.
9. Brush the exposed dough with the beaten egg.
10. Bake the galette for 45 to 50 minutes. Cool the galette on the pan on a wire rack for about 20 minutes. Slide the galette onto a cutting board, slice, and serve.

Nutrition Facts

Calories

449.61

Fat (grams)

29.4

Sat. Fat (grams)

16.27

Carbs (grams)

37.5

Fiber (grams)

2.06

Net carbs

35.44

Sugar (grams)

0.9

Protein (grams)

10.11

Sodium (milligrams)

579.64

Cholesterol (grams)

71.36

https://www.karenskitchenstories.com/2022/06/bacon-tomato-and-corn-galette.html

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This recipe was adapted from The Savory Baker. It's an amazing book with 150 recipes for delicious yeasted breads, pastries, flatbreads, crackers, and quick breads.