Taking advantage of summer produce, I got more heirloom tomatoes. For some sweetness I added corn to the filling. But not just any corn—I cooked it in miso butter. The miso butter goes very well with the corn. And while baking, it chars a bit, which gives it another level of flavor. This recipe makes 2 medium galettes. —Cravings in Amsterdam
Test Kitchen Notes
I thought the red miso would be too salty, but it actually worked to make sure it was a pronuced miso flavor that was good with the sweetness of the corn and tomato. The crust was quite lovely with the extra oomph of the buckwheat as well. Dough can be thinner than the size given. I'd say just over a 1/4-inch thick would be best. Also, why not do the tomatoes in the oven so that you don't have to bother with batches in a pan? It would help concentrate them a little and get the juices to drip off so that the galette isn't soggy with half as much effort. —Stephanie Bourgeois
- Serves 4
- For the crust:
freshly grated Parmesan cheese
- For the filling:
ears of corn
aka (red) miso
freshly grated Parmesan
- You can make the crust using a food processor or a stand mixer fitted with the paddle attachment. I used the stand mixer. Add the all-purpose flour, cornmeal, buckwheat flour, salt, Parmesan, and cold butter. Mix on low speed for about 2 minutes. Then add the egg yolk and water, and mix on low speed for a couple of minutes until you have an even dough.
- Divide the dough into 2 pieces. Make each piece into a ball and then flatten it with the palm of your hands. Wrap them in plastic wrap and let them rest in the fridge for 30 minutes.
- While the dough is resting, slice the tomatoes. Don’t make them too thin, otherwise they will break too easily while cooking them. Place the slices in a non-stick pan over medium heat. Let it cook for 1 minute per side and then place them on a rack with a plate underneath to catch all the liquid. Let them drip until the dough is ready. This is important, otherwise they will make the crust soggy while baking.
- About 4 minutes before the dough is ready, slice the kernels off the cob. Melt the butter in a pan over medium heat. Once the butter has melted, add the miso and stir to mix it. Then add the corn. Cook for about 3 minutes while stirring. Transfer the miso corn into a plate and set aside.
- Preheat the oven to 200°C/390°F.
- Take out the dough from the fridge. Place a sheet of parchment paper on your working area. Sprinkle a bit of flour on the parchment paper and start rolling out the dough in the shape of a circle of about 22cm (slightly more than 8 1/2 inches). It doesn’t need to be a perfect circle, just make sure it’s not too thick. Add a bit of the corn, leaving a 3cm (about an inch) border. Then add half of the tomato slices and finish with some more corn. Fold the edges over the filling, pressing to secure them. Repeat for the other galette. I didn’t add any salt to the filling, because for me the miso was salty enough.
- Brush the edges of the crust with the egg wash and bake for 10 minutes.
- Then lower the heat to 180°C/350°F. Remove the galette from the oven. Brush the edges again with some egg wash and sprinkle 2 tablespoons of Parmesan over the edges. Finish baking for 25 to 30 minutes until the edges are golden.
- Let it cool down for about 10 minutes before serving. You can serve it with a bit of chopped chives for some extra color.