Tomato, Blue Cheese, and Corn Galette

Tomato, Blue Cheese, and Corn Galette

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3 tablespoons olive oil
1 clove garlic, crushed
handful chopped fresh herbs (tarragon, basil, etc)
salt and pepper
1 unbaked pie crust
1 pound tomatoes, cut into 1/4-inch rounds
2 ears corn, sliced off the cob
1/4 pound blue cheese (you want something that's buttery-tasting but not too soft (lest it melt in the oven), cut into thin slices


Preheat your oven to 400 degrees Farehnheit.

In a small bowl, mix togehter the olive oil, garlic, herbs, and a bit of salt and pepper. Set aside.

Roll out the crust to a 13-14-inch diameter, and transfer to a parchment-lined baking sheet. In a spiral, lay overlapping slices of tomatoes, corn, and blue cheese, arranging to use up all of the vegetables and fill the tart up to about an inch of the edge (you can sprinkle with salt and pepper if you like, but the blue cheese may likely provide enough flavor, if it's a strong one). Crimp the crust over the filling, pinching to pleat, then give everything a good wash with the herbed oil. Place in the oven, and bake until the tomatoes are cooked, the cheese is melty, and the crust is lightly browned, ~45 minutes. Let cool slightly, then serve in wedges.