Ingredients
Method
- Place the flour, salt, and sugar into a food processor and pulse to combine.
- Add the butter and ice water, process until the mixture resembles coarse crumbs and holds together when pinched.
- Turn the dough out onto a floured surface and shape it into a 1-inch thick disc. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet. Add the onion, garlic, bell pepper, zucchini, and tomatoes. Sauté for 10 minutes, or until softened.
- Add corn, salt, pepper, and basil. Stir to combine and remove from heat.
- Stir in the parmesan and cheddar cheese.
- In a small bowl, whisk together the egg yolk and heavy cream.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Roll the dough out on a floured surface into a 12-inch circle and transfer it to the prepared baking sheet.
- Spoon the filling into the center of the dough, leaving a 1 ½-inch border.
- Carefully fold the dough edges over the filling, pinching them together.
- Brush the folded dough with the egg wash.
- Bake the galette in the preheated oven for 28-32 minutes, or until the crust is golden brown.
- Allow the galette to cool slightly before slicing and serving warm.
Nutrition
Notes
This vegetable galette is great for using fresh garden vegetables or farmer's market finds. You can customize the veggies and cheese based on what you have available. It's the perfect dish for a quick lunch, dinner, or brunch.