Tomato, Corn, and Zucchini Galette

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A galette is basically a rough, rustic, often savory flavored pie. They make a great simple week night dinners and still offer up a beautiful presentation.



  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 3 cups cherry tomatoes
  • 1 cup corn, cut fresh from the cob
  • 1 cup fresh zucchini, diced
  • 1 bundle scallions
  • 1/2 cup parmesan cheese
  • Uncooked crust for a single 12″ pie


Heat the oil in a saute pan and add tomatoes and sea salt. Cover with a lid and allow to cook until most of the tomatoes have burst, rolling them around in the pan occasionally to cook evenly. Turn the heat down to medium and add the zucchini and saute, stirring occasionally. Add the corn and saute for just a minute or two. Add scallions and mix well, then remove from heat. Set aside to cool.

Heat oven to 400 degrees.

Roll out the pie dough on a floured surface to roughly a 12″ round. Slide onto a baking sheet lined with parchment paper. Spread the cooled tomato mixture and half the parmesan into the middle of the dough, leaving a 2″ border. Sprinkle the remaining cheese on top. Fold the border over the filling, crimping where necessary in order to get it all together, leaving the center open. Brush the edges with egg yolk and a few pinches of parmesan and sea salt.

Bake for 30-40 minutes. The dough will be golden brown and slightly puffy. Remove and let stand for a few minutes, then slide onto a serving plate. Cut into slices and serve warm or at room temperature.

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