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This savory galette makes a great lunch or dinner

America's Test Kitchen on

A galette is like a pie, except the crust is only on the bottom and the sides and it’s a totally free-form dish. No pie plate here!

A good galette has a crust that is nice and crisp. But the filling can create a problem. Most veggies are filled with water, which can make the crust wet. The solution? We put a layer of grated Parmesan cheese on the bottom of the galette before adding the filling. This creates a (delicious!) barrier against any excess water.

If you don’t want to make the dough yourself, feel free to use a store-bought dough. Also, it’s important to bake the galette right after assembling it. Don’t let it sit around and get soggy!

Corn, Tomato and Bacon Galette

Serves 6

All-purpose flour (for sprinkling on counter)

 

1 pie dough (make your own or use 1 round store-bought)

3 slices bacon

1 cup frozen corn, thawed and patted dry

1 cup (6 ounces) cherry tomatoes, halved

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