Tomato & Sweet Corn Galette with Herbed Goat Cheese
Late summer flavors come alive in this savory, crowd-pleasing galette.
Ingredients:
- 1 sheet puff pastry thawed
- 2 –3 medium heirloom or beefsteak tomatoes sliced
- 1 cup sweet corn kernels fresh or thawed frozen
- 4 oz goat cheese
- 1 tbsp chopped fresh basil
- 1 tbsp chopped chives or green onion
- 1 egg for egg wash
- Olive oil
- Salt & pepper
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry into a 10–12 inch round (or leave rectangular for ease).
- In a small bowl, mix goat cheese with chopped herbs and a drizzle of olive oil. Season with salt and pepper.
- Spread the herbed goat cheese in the center of the pastry, leaving a 1.5-inch border.
- Layer tomato slices and scatter corn kernels over the cheese. Season again with salt and pepper.
- Fold edges of pastry over the filling, pleating as needed.
- Beat the egg and brush the pastry edges with the egg wash.
- Bake for 30–35 minutes, until the pastry is golden and crisp.
- Let cool slightly before slicing. Serve warm or at room temperature.
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