A cornmeal-flour crust is the basis for this flavorful and savory galette.  Thin petals of sliced zucchini are piled on top of sautéed leeks and corn.  I added just a bit of shredded mozzarella and some tomatoes on top and then baked it for about 45 minutes.  I love the rustic look of this galette which would be great for a light supper with a salad or even as a first course. It reminds me of a beautiful summer harvest on a plate !

Serves 8-10, yield 1 9-inch galette


for cornmeal-flour crust:

  • 11/4 cup flour (I love Bob’s Red Mill Pastry flour)
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 stick cold unsalted butter, diced
  • 2 tablespoons ice cold vodka
  • 2-4 tablespoons ice water
  • 1 egg yolk + 1 tablespoon cream, well blended

for filling:

  • 2 medium leeks, finely chopped
  • 3 cloves minced garlic
  • 2 cups frozen corn
  • 2 medium zucchini, sliced in rounds, 1/8″ thick
  • 2 medium squash, sliced in rounds, 1/8″ thick
  • 5 -8 cherry tomatoes, sliced in half
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 cup shredded good quality mozzarella
  • 1 bunch basil, thinly sliced, plus leaves for garnish
  • parsley sprigs for garnish
  • olive oil for drizzling


for crust:

In a food processor, pulse together flour, cornmeal, cracked pepper and salt.  Add diced butter and pulse until mixture resembles a very coarse meal.  With motor running, add vodka to crust and then continue to add ice water a tablespoon at a time, until dough collects and develops into a ball.  Shape dough into a disc-like shape and wrap dough in plastic.  Refrigerate for at least 1 hour.

prepare filling and assemble tart:

In a medium skillet, heat 2 tablespoons of olive oil on medium heat, and add leeks and garlic.  Sauté for about 10 minutes, stirring frequently until leeks and garlic are fragrant and tender.  Add wine to leeks and allow to evaporate, sautéing for another couple of minutes.  Set leeks aside on a dish and add another tablespoon of oil to the pan.  Sauté corn on medium-high heat until beginning to caramelize and turn golden on edges. Adjust seasonings to taste,  remove from heat.

Roll dough out to a 12″ round, on a floured surface (you can place a piece of parchment paper on the surface which will make it easier to transfer galette to a baking sheet).  It should be about 1/4 of an inch thick and the edges can be a bit rough.  Place prepared leeks n crust leaving a bout a 2 inch border, reserving about 2 tablespoons of leeks.  Sprinkle 3/4 cup of grated mozzarella on leeks.  Then add corn on top of cheese, reserving about 1/4 cup of corn.  Next begin layering squash and zucchini slices alternatively, in concentric circles beginning at outer edge of galette and working your way toward the center.  Add tomatoes  interspersed in the squash. Fold edges of crust toward center to enclose vegetables.  Drizzle olive oil over vegetables and season with salt and pepper.  Brush the exposed edge of crust with egg-cream mixture.  Transfer galette to a baking sheet and refrigerate crust for at least 10 minutes.

Preheat oven to 375.  Place galette in oven and bake for about 40-45 minutes, until crust is golden and cooked through.  Remove galette from oven.  Distribute remaining mozzarella, corn and leeks on top of galette and garnish with sliced basil, basil leaves and parsley.  Serve warm or at room temperature slicing in wedges.  Enjoy!