Heirloom Tomato, Fresh Corn & Miso Butter Galette

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24 likes 5 klips

A savory summer galette.

NpopZ0SY4k Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

50 min

PT50M
Wait Time

30 min

PT30M PT1H30M
Heirloom Tomato, Fresh Corn & Miso Butter Galette

Ingredients

Makes 2
2 servings Makes

Instructions

Step 1

Place the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan & cold butter in the bowl of the stand mixer. Mix with the paddle attachment.

Place the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan & cold butter in the bowl of the stand mixer. Mix with the paddle attachment.

Step 2

Then add the egg yolk & water. Mix on low speed until you get an even dough. Divide the dough into 2 pieces. Flatten them with the palm of your hands.

Then add the egg yolk & water. Mix on low speed until you get an even dough. Divide the dough into 2 pieces. Flatten them with the palm of your hands.

Step 3

Wrap them in plastic wrap & let them sit in the fridge for 30 minutes.

Wrap them in plastic wrap & let them sit in the fridge for 30 minutes.

Step 4

Cook the tomatoes on a non-stick pan over medium heat for 1 minute per side. Make sure they are not sliced too thin otherwise they will break easily.

Cook the tomatoes on a non-stick pan over medium heat for 1 minute per side. Make sure they are not sliced too thin otherwise they will break easily.

Step 5

Once they are slightly cooked, place them on a rack with a plate underneath to catch the liquid. Let them sit there until ready to use.

Once they are slightly cooked, place them on a rack with a plate underneath to catch the liquid. Let them sit there until ready to use.

Step 6

Melt the butter in a pan over medium heat. Add the miso & mix it.

Melt the butter in a pan over medium heat. Add the miso & mix it.

Step 7

Add the corn & cook for 3 minutes while stirring. Transfer it to a plate and set aside. Preheat the oven to 390F.

Add the corn & cook for 3 minutes while stirring. Transfer it to a plate and set aside. Preheat the oven to 390F.

Step 8

Roll out the cold dough over a sheet of parchment paper, trying to make a circle. It doesn't have to be perfect.

Roll out the cold dough over a sheet of parchment paper, trying to make a circle. It doesn't have to be perfect.

Step 9

Add some of the corn leaving a 3cm border. Then add half of the tomato slices & finish with some more corn.

Add some of the corn leaving a 3cm border. Then add half of the tomato slices & finish with some more corn.

Step 10

Fold the edges over the filling, pressing to secure them. Repeat for the other galette. Brush the edges with some egg wash. Bake for 10 minutes.

Fold the edges over the filling, pressing to secure them. Repeat for the other galette. Brush the edges with some egg wash. Bake for 10 minutes.

Step 11

After the 10 minutes, lower the temperature to 350F. Brush the edges of again with some egg wash & sprinkle some parmesan on the edges.

After the 10 minutes, lower the temperature to 350F. Brush the edges of again with some egg wash & sprinkle some parmesan on the edges.

Step 12

Bake for 25-30 minutes until the edges are golden. Let it cool for 10 minutes before serving. You can serve it with chopped chives for extra color.

Bake for 25-30 minutes until the edges are golden. Let it cool for 10 minutes before serving. You can serve it with chopped chives for extra color.

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cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Heirloom Tomato, Fresh Corn & Miso Butter Galette

Heirloom Tomato, Fresh Corn & Miso Butter Galette

By cravingsinamsterdam

A savory summer galette.

Prep Time

10 min

Cook Time

50 min

Wait Time

30 min

Ingredients

Makes 2

Instructions

Place the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan & cold butter in the bowl of the stand mixer. Mix with the paddle attachment.

Step 1

Place the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan & cold butter in the bowl of the stand mixer. Mix with the paddle attachment.

Then add the egg yolk & water. Mix on low speed until you get an even dough. Divide the dough into 2 pieces. Flatten them with the palm of your hands.

Step 2

Then add the egg yolk & water. Mix on low speed until you get an even dough. Divide the dough into 2 pieces. Flatten them with the palm of your hands.

Wrap them in plastic wrap & let them sit in the fridge for 30 minutes.

Step 3

Wrap them in plastic wrap & let them sit in the fridge for 30 minutes.

Cook the tomatoes on a non-stick pan over medium heat for 1 minute per side. Make sure they are not sliced too thin otherwise they will break easily.

Step 4

Cook the tomatoes on a non-stick pan over medium heat for 1 minute per side. Make sure they are not sliced too thin otherwise they will break easily.

Once they are slightly cooked, place them on a rack with a plate underneath to catch the liquid. Let them sit there until ready to use.

Step 5

Once they are slightly cooked, place them on a rack with a plate underneath to catch the liquid. Let them sit there until ready to use.

Melt the butter in a pan over medium heat. Add the miso & mix it.

Step 6

Melt the butter in a pan over medium heat. Add the miso & mix it.

Add the corn & cook for 3 minutes while stirring. Transfer it to a plate and set aside. Preheat the oven to 390F.

Step 7

Add the corn & cook for 3 minutes while stirring. Transfer it to a plate and set aside. Preheat the oven to 390F.

Roll out the cold dough over a sheet of parchment paper, trying to make a circle. It doesn't have to be perfect.

Step 8

Roll out the cold dough over a sheet of parchment paper, trying to make a circle. It doesn't have to be perfect.

Add some of the corn leaving a 3cm border. Then add half of the tomato slices & finish with some more corn.

Step 9

Add some of the corn leaving a 3cm border. Then add half of the tomato slices & finish with some more corn.

Fold the edges over the filling, pressing to secure them. Repeat for the other galette. Brush the edges with some egg wash. Bake for 10 minutes.

Step 10

Fold the edges over the filling, pressing to secure them. Repeat for the other galette. Brush the edges with some egg wash. Bake for 10 minutes.

After the 10 minutes, lower the temperature to 350F. Brush the edges of again with some egg wash & sprinkle some parmesan on the edges.

Step 11

After the 10 minutes, lower the temperature to 350F. Brush the edges of again with some egg wash & sprinkle some parmesan on the edges.

Bake for 25-30 minutes until the edges are golden. Let it cool for 10 minutes before serving. You can serve it with chopped chives for extra color.

Step 12

Bake for 25-30 minutes until the edges are golden. Let it cool for 10 minutes before serving. You can serve it with chopped chives for extra color.

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