This was a gorgeous summery tart. Writing it up and posting it now reminds me of those lovely summer days sitting outside to eat lunch. For a while everything stopped in the garden when we had a cold snap but tomatoes are ripening again and courgettes are growing. The corn sadly is gone, but I have one ear left in the fridge which I am determined to eat as corn on the cob this week. After the nastiness of yesterday, today is a much more pleasant day, I feel less coldified and have more energy and it's a fairly quiet day today.
Instead of one big galette I actually halved the recipe and made two smaller ones, so I have one in the freezer to eat in the depths of winter to remind me of all that summer produce my garden, well, produced! Pretty much everything used was from the garden and I made the pastry too. I'm definitely getting into this whole pastry making thing, I never knew it was so easy!
Tomato, Corn and Courgette Galette (from Smitten Kitchen)
(Serves 4 to 6)
For the pastry
160g plain flour
1/4 tsp salt
113g cold unsalted butter, cut into pieces
60g plain yogurt or sour cream
2 tsp lemon juice
60 ml cold water
For the filling
1 tbsp olive oil
1/4 tsp coarse sea salt
pinch chilli flakes
450g cherry tomatoes
1 ear corn, shucked
1 small courgette, diced
1 bunch spring onions, thinly sliced
55g Parmesan, grated
Put the flour and salt into a bowl and add in the butter. Using your fingertips rub the butter into the flour until it resembles breadcrumbs.
In a small bowl, stir together the sour cream, lemon juice and water and add this to the flour mixture. Mix in the liquid until you get something that resembles dough. Wrap in clingfilm and put in the fridge for 1 hour.
To make the filling; Heat the frying pan and add the oil. Then add the tomatoes, salt and the chilli flakes. Cover the pan and cook for a few mins, rolling the tomatoes around in the pan from time to time. When most of the tomatoes have popped and burst a little, remove the lid and turn the heat down to medium. Add the courgette and cook for 2 mins, until they soften. Add the corn and cook for 1 min. Stir in the spring onions and turn off the heat. Transfer the mixture to a large plate and spread it out to cool.
Pre-heat the oven to 200C.
Roll the dough out into a roughly 24cm round and transfer it to a parchment-lined baking sheet. Sprinkle the tomato mixture with half of the Parmesan and spoon the mixture into the centre of the dough, leaving a 4cm border all the way round.
Sprinkle with the rest of the Parmesan. Fold the border over the filling, pleating as you go to make it fit. Brush the crust with milk. The bake in the oven for 30 to 40 minutes, or until puffed and golden brown. Serve with a lovely green salad