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Tomato, courgette & corn galette

Smitten Kitchen was the first food blog I started reading, and I've found Deb's recipes to be, without fail, consistently excellent. They're the kind of recipe that you could make for the first time to serve to friends/family and be fully confident that they will just work. When Deb got a book deal that cook book went straight onto my Christmas list, and I've made several things from it with equally brilliant results. So, when this recipe popped up in my RSS feed I knew it would be a winner. Considering that Deb says her recipe serves 4-6 as a main, and there were 3 of us who ate the lot, I think that says it all! Enjoy.

Ingredients

For the pastry:
 160g plain flour
 1/4 teaspoon salt
 115g cold unsalted butter, cut into pieces
 60 grams plain yogurt
 2 teaspoons (10 ml) fresh lemon juice
 60 ml cold water
 
For the filling:
 1 tablespoon (15 ml) olive oil
 1/4 teaspoon salt
 450 grams cherry tomatoes (you can use larger tomatoes but may need to squidge these open during the cooking process)
 1 ear sweetcorn, cut from the cob (or you could use the equivalent tinned/frozen)
 1 small courgette, diced
 1 spring onion, thinly sliced
 45g grated Parmesan
 
For the glaze:
 1 egg, beaten

Directions

I didn't deviate from the original recipe in terms of method, so head on over to http://smittenkitchen.com/blog/2013/08/burst-tomato-galette-with-corn-and-zucchini/ for the how to.
 
We served our galette with boiled new potatoes and steamed cauliflower and green beans from the same harvest box.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Galette on baking tray


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