I like galettes. A lot. It's all the beauty of a pie (delicious, flaky crust), without all the finicky perfecting-the-edges-of-the-dough that can be so frustrating. Galettes are MEANT to be rustic and a little rough edged. So, I'm not bad at rolling dough, I'm just good at galettes.
This tomato mozzarella number with sautéed corn and red onions is quite glorious. It's juicy and rich without being heavy.
I used a mix of red and green cherry tomatoes for this and I'd definitely recommend it, although it's possible to make this galette with any variety of tomato. Green tomatoes aren't nearly as sweet as those that have vine-ripened to red, but their tangy flavor adds a nice bright note to this dish.
Probably my favorite thing about galettes is that they can be both savory or sweet. I'm working on another recipe for a blueberry and blackberry galette that, as you can imagine, is quite fun to recipe test! I also made a spinach and mushroom one a few months ago which I loved.
Enjoy this delicious galette!