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Home » Main Dish » Heirloom Tomato and Corn Savory Galette

Heirloom Tomato and Corn Savory Galette

LAST UPDATED: January 6, 2020 • FIRST PUBLISHED: July 18, 2018 • 1 Comment

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This heirloom tomato and corn savory galette features a sweet cornmeal crust and then brought together with the heirloom tomatoes and fresh sweet corn by a garlic thyme ricotta filling. This galette is a little different from the dessert gluten-free galette recipes, because we’re venturing into the savory galette category with this recipe!

And did I also mention there’s bacon, too?! I mean, it doesn’t get much better than this in the savory department.

a savory gluten-free heirloom tomato and corn galette

Heirloom Tomato and Corn Savory Galette

If you would have asked me just a few years ago to eat a dish loaded with tomatoes I would have told you that you were crazy. Slowly I’m learning to love tomatoes, so this summer season I’m bringing you several recipes incorporating both tomatoes and sweet corn, like this heirloom tomato and sweet corn savory galette.

Have you ever tried a savory galette? They are so good! This savory galette’s crust is a sweet cornmeal crust, which pairs perfectly with the tomatoes and sweet corn inside the galette.

As you’re preparing the galette crust, don’t get frazzled if it crumbles and breaks as you assemble it. That’s the joy of a good, rustic galette! As you can see in my pictures, it definitely has its flaws, and that’s totally okay. The key is to let the dough sit in the refrigerator for at least 30 minutes so that it’s easier to manipulate as you assemble the galette. Summer season is winding down, so grab those fresh tomatoes and sweet corn and get to cooking!

How to make a savory heirloom tomato and corn galette.

Time needed: 1 hour and 15 minutes.

  1. Make the cornmeal crust.

    In a food processor, process the flour, cornmeal, sugar, and salt. Cut the butter into small cubes, add to processor and pulse to combine. Add the egg and water, pulse to combine. Transfer to a small bowl, form into a ball, wrap in plastic wrap and place in the refrigerator for at least 30 minute

  2. Prepare the filling

    In a large skillet, cook the bacon until done. Remove and place onto a paper towel-lined plate to drain. Cut the corn from the cobs and add to the bacon grease, cooking for about 15 minutes. Crumble bacon and add back into the pan. Remove from heat and set aside until ready to assemble the galette. Then, in a large mixing bowl, combine the ricotta, garlic, basil, and thyme, stirring to combine.

  3. Roll the crust

    Once the crust is chilled, remove from refrigerator and place onto a floured surface. Using a floured rolling pin, roll out the crust into a large circle, about 12-14 inches.

  4. Add the filling

    Using a spoon, spread the ricotta filling onto the galette in the center, within about 1 1/2 inches from the edge of the crust. Next, add the corn and bacon mixture and spread over the ricotta. Then, slice the cherry tomatoes in half, and slice the large heirloom tomatoes into thin slices. Begin layering them onto the corn mixture.

  5. Assemble the galette

    Begin folding the edge of the crust inward, overlapping the edge of the filling layer. Top with fresh thyme. Using a pastry brush, brush on the whisked egg white to give the crust edges a nice egg wash.

  6. Bake

    Bake for 45 minutes. Once done, remove from oven and let sit for 5 minutes before serving.

Recipe FAQs

Can you freeze cornmeal galette crust?

Yes, you can freeze tightly wrapped cornmeal crust for up to 3 weeks. Let thaw at room temperature before rolling out.

Is cornmeal gluten-free?

Cornmeal itself is gluten-free, however, some cornmeal mixes may have additives in them that contain gluten. Be sure to check the packaging of the cornmeal you purchase. Bob’s Red Mill carries a wonderful gluten-free cornmeal that I used in this recipe.

Are polenta and cornmeal interchangeable?

Cornmeal is an ingredient, where polenta is a dish. For this recipe I would not suggest using polenta.

Heirloom tomato and corn savory galette

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Enjoy these other summer-inspired corn recipes!

  • Southwest Potato Salad
  • Grilled Mexican Street Corn

Heirloom Tomato and Corn Savory Galette

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Heirloom tomato and corn savory galette

Heirloom Tomato and Corn Savory Galette


  • Author: Jennifer
  • Prep Time: 40
  • Cook Time: 45
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x
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Description

This gluten-free heirloom tomato and corn savory galette is a savory summertime galette with fresh sweet corn and heirloom tomatoes.


Ingredients

Scale

Crust

  • 1 cup Bob’s Red Mill 1:1 gluten-free flour
  • 1/2 cup cornmeal
  • 3 Tbsp sugar
  • 1/2 cup unsalted butter (cubed)
  • 1 egg
  • 1/4 cup cold water

Filling

  • 15 oz ricotta cheese
  • 3 ears fresh sweet corn
  • 6 slices bacon – cooked and crumbled
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/2 tsp dried basil
  • 1 1/2 cup cherry heirloom tomatoes – sliced
  • 3–4 large heirloom tomatoes – sliced
  • fresh thyme
  • 1 egg white
  •  

Instructions

 

  1. Preheat oven to 375 degrees F.
  2. In a food processor, process the flour, cornmeal, sugar, and salt. Cut the butter into small cubes, add to processor and pulse to combine. Add the egg, pulse to combine. Transfer to a small bowl, form into a ball, wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
  3. In a large skillet, cook the bacon until done. Remove and place onto a paper towel-lined plate to drain. Cut the corn from the cobs and add to the bacon grease, cooking for about 15 minutes. Crumble bacon and add back into the pan. Remove from heat and set aside until ready to assemble the galette.
  4. In a large mixing bowl, combine the ricotta, garlic, basil, and thyme, stirring to combine.
  5. Once the crust is chilled, remove from refrigerator and place onto a floured surface. Using a rolling pin, roll out the crust into a large circle, about 14 inches.
  6. Using a spoon, spread the ricotta filling onto the galette in the center, within about 1 1/2 inches from the edge of the crust. Next, add the corn and bacon mixture and spread over the ricotta.
  7. Then, slice the cherry tomatoes in half, and slice the large heirloom tomatoes into thin slices. Begin layering them onto the corn mixture.
  8. Begin folding the edge of the crust inward, overlapping the edge of the filling layer. Top with fresh thyme.
  9. Using a pastry brush, brush on the whisked egg white to give the crust edges a nice egg wash.
  10. Bake for 45 minutes. Once done, remove from oven and let sit for 5 minutes before serving.

Notes

  • Be sure to use a gluten-free cornmeal
  • Nutritional Disclaimer
  • Category: dinner
  • Cuisine: American

Keywords: savory galette, gluten-free galette, heirloom tomato and corn savory galette

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Jennifer

Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.

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Comments

  1. Lilly

    February 18, 2021 at 6:57 pm

    I didn’t have ricotta so I used Gruyere instead and it tasted great! I shared it with my housemates and they approved as well!

    Reply

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