Sweet summer corn and charming cherry tomatoes wrapped in savoury pastry for the perfect hands-off vegetarian summer meal!
This is the sweet end of summer. All the summer things are in season and popping with end of season sweetness; the corn has never tasted more buttery, the tomatoes are little pops of pleasure and there are herbs busting out around every corner (well, not in my garden, but I am perfectly willing to support others who have a green thumb). My vegetable drawer is seriously loaded with the best summer has to offer and I wanted to use some of them up in a fun lunch recipe for this week – galette to the rescue!
I love the recipe for my Roasted Summer Vegetable and Pesto Galette and I wanted to switch things up with different veggies. This time I grilled some sweet corn cobs, chopped off the kernels, and added them to some pre-made gluten free pastry along with halved cherry tomatoes, sharp cheddar, basil pesto, and a hearty sprinkle of pinenuts. This combination is a serious winner!
To be honest, I almost didn’t share this recipe with you. I got too caught up in the fact that the corners of my pastry weren’t perfect and fell apart a bit when I folded them around the delicious corn and tomato mix. But you know, sometimes that’s the way the gluten free cookie crumbles. I’m not a perfect cook, and you shouldn’t aspire to be either (unless of course you are a chef…because that’s kind of your job).
The obsession with perfectionism ruins so many things in our life and stops us from reaching for more. You don’t have to have a perfect diet (there is no such thing) but maybe you can add an extra veggie into your meal today. You don’t have to have a perfect workout schedule (again, no such thing) but maybe you took some time for a walk with your beloved after work instead of slumping on the couch and it made your body feel awesome. Galette lesson: don’t try to be perfect, don’t be ashamed of the messy corners in life, as long as it comes out delicious in the end who cares? (I mean…lot at that glorious mess down there! ⇓)Back to the recipe. I love the combination of sharp, crumbly cheddar and corn. Sharp savoury cheese meets sweet buttery kernels is a match made in heaven! The sweetness of the tomatoes intensifies after time in the oven, and the pine nuts get golden, crunchy and flavoursome. I know pinenuts are expensive, but they really add the perfect crunchy little topping here. Once the galette is out of the oven I sprinkled on some chopped spring onions for a little peppery fresh pop!
I have been enjoying eating leftovers of this tart for the past few days for lunch with a big salad on the side. I am pleased to say that whether you choose to enjoy this fresh out of the oven, or on a Tuesday fresh out of the office microwave, you are in for a tasty meal. One last parting thought: this would make a brilliant brunch if topped with a runny fried egg…(just sayin’…)
Grilled Corn and Cherry Tomato Galette
| Gluten Free | Vegetarian | Serves 4 as a light meal
- 3 cobs corn
- 1/2 tablespoon olive oil + extra for brushing pastry
- 1 cup cherry tomatoes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 sheet gluten free shortcrust pastry
- 1/4 cup basil pesto (homemade or storebought)
- 1/2 cup grated sharp cheddar
- 2 tablespoons pine nuts
- 2 spring onions, finely chopped
- Preheat your oven to 180C (350F) and line a baking sheet with baking paper.
- Heat a grill pan over medium-high heat. Brush corn cobs with 1/2 tablespoon olive oil. Cook on the grill, turning often until kernels are cooked and have changed colour – bonus points for some char marks!
- Remove corn from the heat, allow to cool slightly then carefully cut the kernels from the cob.
- Halve the cherry tomatoes and place in a bowl with the corn kernels, salt and pepper. Toss until well combined.
- Place pastry on the baking sheet. Spread pesto over the sheet of gluten free pastry, leaving about a 2cm/1-inch border for folding. Sprinkle grated cheddar on top.
- Top with corn and tomato mixture. Sprinkle with pine nuts.
- Fold over the edges of the pastry and pinch slightly to keep them steady. Brush the pastry border with the extra olive oil (this makes it super crusty).
- Bake for 20-25 minutes or until the pastry is golden and slightly puffed.
- Remove and rest for 5 minutes before topping with spring onions. Cut and serve with a fresh green salad!