Burst tomato galette with corn and zucchini from Smitten Kitchen by Deb Perelman

  • scallions
  • Parmesan cheese
  • corn
  • zucchini or summer squash
  • yogurt
  • all-purpose flour
  • butter
  • cherry tomatoes
  • egg yolks
  • EYB Comments

    Can substitute grape tomatoes for cherry tomatoes, and sour cream for yogurt.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute grape tomatoes for cherry tomatoes, and sour cream for yogurt.

  • hirsheys on August 29, 2021

    This was my least favorite of Deb's three spring/summer galettes, but then again, I didn't make the edits that Caitlin on Chowhound suggested (adding garlic and gruyere), which would have elevated it. I *did* leave out the lemon juice in the crust and reduce the water a touch (according to her more recent versions) and it came out nice and flaky. I think I would have preferred an all corn or all tomato galette - the flavors competed for me, rather than complemented. That said, I enjoyed it very much and I will enjoy the leftovers, too.

  • Agaillard on May 01, 2021

    Super nice! The yogurt pastry is original, holds and folds nicely! The ingredients combine well... I guess you can do this with any vegetable pretty much... Will make again :)

  • stockholm28 on September 09, 2018

    This was very good although I think you could jazz it up a bit with some fresh herbs. The crust held up quite nicely. Even two days after made, the crust crisped up nicely when reheated in the oven.

  • Rutabaga on September 12, 2017

    While my six-year-old was not a fan (he still has issues with mixing cooked vegetables together), I think this is great. I appreciated that I could cook the filling and make the pastry dough in the morning, then quickly put it together for dinner when I arrived home from work. Served with sausages and a simple salad on the side, it makes an easy but delicious and seasonal weeknight meal.

  • Vanessa on August 10, 2013

    Great combination. I used Aleppo pepper rather than standard red pepper flakes, and added cumin seeds to the veggie mixture to go with the "Mexican cheese" (shredded bag cheese) that I had instead of Parm. The yogurt dough was super easy to handle and turned out better than similar buttermilk doughs, I think.

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