Tomato, Caramelized Spring Onion, and Corn Galette

Tomato, Caramelized Spring Onion, and Corn Galette

Prep Time: 30–45 minutes

Cook Time: 1 hour 25 minutes – 1 hour 45 minutes

Servings: 6-8

Ingredients

Caramelized spring onion

• 9 spring onions (~500 grams once chopped)

• 2 tbsp butter

• 1 tbsp olive oil 

• Kosher salt 

• ½ tsp ground cumin

• 1 tbsp balsamic vinegar

Rest of ingredients

• 1 recipe rough puff pastry (or store bought pastry dough) + additional all-purpose flour for rolling

• ⅓ cup heirloom tomato paste with sumac (sub store-bought double concentrated tomato paste)

• 3 cobs of corn

• Olive oil (~1 tbsp)

• 1 egg, whisked 

• Flaky salt

• 1 spring onion stem, thinly sliced (for garnish)

Directions

Caramelized spring onion

1. Chop the spring onions: Remove the bulb from the green part of the onion. Cut the bulb in half lengthwise and remove any rough or rubbery outer layer. Thinly slice the bulb halves into thin half-moon rounds, ~ 3mm thick. 

2. Slice the remaining green stem of the onion into slices about the same thickness as the bulb. Place in a bowl and repeat with the remaining spring onions. Set aside a small handful of the green spring onion slices for garnish. 

3. To a medium saucepan or saucier, heat the olive oil and butter over medium-low heat. Once the butter has started bubbling, add the spring onion and stir to coat in the fat. 

4. Continue cooking the onions on medium-low, reducing the heat if you begin to see browning too quickly. Stir every few minutes for 12 - 15 minutes, then add a large pinch of salt. 

5. Continue cooking the spring onions down until deeply brown and caramelized, about 45 minutes - 1 hour. If the onions start sticking to the bottom, add a small spoonful of water to deglaze the bottom. 

6. Once the onions are cooked down to your liking, add the balsamic vinegar and ground cumin. Continue cooking for another 1-2 minutes, then side aside to cool. 

Assemble the tart

1. Preheat the oven to 425 F. Place a pizza or baking stone to preheat in the oven as well, if you have one. 

2. On a floured surface, roll out the rough puff pastry into a large circle, about 12-14 inches in diameter. Add more flour if the dough is sticking to the surface or rolling pin. 

3. Place the dough on a parchment-lined baking sheet and place in the freezer for 5-10 minutes to harden the butter again. 

4. While the dough is in the freezer, shuck the 3 cobs of corn. Carefully cut the kernels off the cob and set them aside. 

5. Remove the galette dough from the freezer and spread the heirloom tomato paste over the crust, leaving a 2-inch border around the outside. Spread the onions over top of the tomato paste. Finally, distribute the corn evenly over the onions. 

6. Brush or drizzle the corn with olive oil, and season with a large pinch of salt. 

7. Carefully fold the edges of the dough over the filling, pressing the overlapping dough together. 

8. Lightly brush the exposed crust with the egg wash and sprinkle generously with flaky salt. 

9. Remove the pizza stone from the oven (if using) and carefully slide the parchment paper and galette to the hot stone. Alternatively, bake directly on the baking sheet you were using to assemble the galette. 

10. Bake the galette for 10 minutes, then reduce the heat down to 375 and continue baking for another 30 - 35 minutes, until the crust is a deep golden brown. 

11. Remove from the oven and allow the galette to cool slightly before cutting. Garnish with the reserved green onions.