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As summer approaches, the market stalls brim with vibrant produce, and there's no better way to celebrate the season than with a Sweet Corn and Tomato Galette. This rustic dish not only captures the essence of summer but also offers a delightful balance of flavors and textures that make it perfect for any occasion. Whether you're hosting a casual family dinner or an elegant garden party, this galette is versatile enough to impress a crowd or simply satisfy your cravings on a warm evening.

Sweet Corn and Tomato Galette

Celebrate summer with a delicious Sweet Corn and Tomato Galette! This rustic, free-form pastry showcases fresh corn and juicy tomatoes, enhanced by creamy ricotta and mozzarella. Perfect for any gathering, this dish combines vibrant flavors and textures in every bite. Whether you're hosting a casual dinner or a fancy garden party, this galette is sure to impress. Discover how easy it is to create this delightful summer recipe and enjoy the taste of the season.
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Ingredients
  

1 pre-made pie crust (or homemade if you prefer)

2 cups fresh sweet corn kernels (about 3-4 ears, fully husked)

2 cups cherry tomatoes, halved (or substitute with 2 medium-sized ripe tomatoes, sliced)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 tablespoon extra virgin olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 clove garlic, minced

Salt and freshly cracked black pepper to taste

1 egg (for egg wash)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the correct temperature for baking.

    Prepare the Pie Crust: If you are using a homemade pie crust, roll it out on a lightly floured surface until it's large enough to fit a baking sheet. For a store-bought crust, simply unroll it and lay it flat on the baking sheet according to package instructions.

      Sauté the Corn and Tomatoes: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Introduce the sweet corn kernels and fresh thyme to the pan, stirring occasionally. Cook for about 3-5 minutes or until the corn is tender. Season with salt and pepper to your liking. Remove from heat and allow the mixture to cool slightly.

        Assemble the Filling: In a mixing bowl, combine the sautéed corn and garlic mixture with ricotta cheese and half of the shredded mozzarella. Stir everything together until well blended and creamy.

          Fill the Galette: Spread the corn and cheese filling uniformly over the center of the pie crust, making sure to leave a 2-inch border around the edges. Neatly arrange the halved cherry tomatoes (or sliced tomatoes) cut side up atop the filling. Finally, sprinkle the remaining mozzarella cheese over the entire surface.

            Fold the Crust: Carefully fold the edges of the pie crust over the filling. Create pleats as you go to achieve a rustic look, ensuring that the center of the galette remains openly exposed.

              Prepare for Baking: In a small bowl, beat the egg to create an egg wash. Brush this mixture over the folded edges of the pie crust; this will give it a beautiful golden color as it bakes.

                Bake the Galette: Transfer the galette to your preheated oven and bake for approximately 25-30 minutes, or until the crust turns golden brown and crispy.

                  Garnish and Serve: Once baked, remove the galette from the oven and let it cool for a few minutes. Garnish generously with fresh basil leaves before slicing. Serve warm or allow to come to room temperature for a delightful snack.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings

                      - Presentation Tips: Serve the sliced galette on a rustic wooden board or a white ceramic platter. You can drizzle some balsamic glaze over the top for added flavor and visual appeal!