Savory Galette

1 hr 50 min8

A rustic free-form tart with a buttery pastry crust folded around sautéed vegetables, corn, and melted cheese.

prepPreheat oven to 400°F / 200°C
155 g all-purpose flour	Pulse flour, salt & sugar	Add butter & water, process until coarse meal	Form into disc, wrap & chill 1 hr or overnight	Roll dough into 12" circle on floured surface	Transfer to baking sheet, arrange filling with 1 1/2" border	Fold edges, pinch seams, brush with egg wash	Bake 400°F / 200°C, 28–32 min until golden
1/2 teaspoon fine sea salt
1 teaspoon granulated sugar
115 g salted butter (cold & cubed)
60 ml ice water
1 tablespoon olive oil	Sauté onion, garlic, pepper, zucchini & tomatoes 10 min	Stir in corn, salt, pepper & basil	Remove from heat, stir in cheeses
160 g onion (diced)
1 teaspoon minced garlic
1/2 red bell pepper (diced, 75 g)
1 medium zucchini (diced, about 185 g)
1 pint / 300 g baby tomatoes (halved)
155 g corn (fresh or frozen)
1/2 teaspoon sea salt
1/4 teaspoon pepper
10 g fresh basil (julienned)
50 g parmesan cheese
55 g cheddar cheese
1 egg yolk	Whisk egg yolk & cream
1 tablespoon heavy cream

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