Tomato, Corn & Gruyère Cornmeal Galette


Tomatoes and corn peak at nearly the same moment, and that short stretch of the season is exactly when this galette belongs on the table.


Tomato, Corn & Gruyère Cornmeal Galette brings together ripe tomatoes, sweet corn cut from the cob, fresh basil, and onions cooked until soft and lightly golden. Gruyère adds its nutty, savory depth, while a little Dijon mustard sharpens the filling and gives the vegetables more definition. The cornmeal pastry adds texture and enough structure to hold everything together.


Galettes have a long history in French cooking, where the word has been used for a range of flat, round cakes and pastries. The free-form savory style familiar to many American home cooks is especially practical because it requires very little equipment. The dough is rolled into a broad circle, the filling is added to the center, and the edges are folded up by hand. Those irregular folds are part of the character of the finished pastry.


The crust here includes fine yellow cornmeal along with flour, butter, and olive oil. The cornmeal gives the pastry a subtle grain and echoes the fresh corn in the filling. It also gives the galette a slightly more rustic texture that works especially well with juicy vegetables and melted cheese.


Gruyère brings another layer of history to the dish. The cheese takes its name from the Gruyère region of Switzerland, where cheesemaking traditions date back centuries. Its firm texture, savory flavor, and excellent melting quality make it especially well suited to baking. Here, it is grated and held aside until the vegetable filling has cooled, then folded in just before the galette is assembled.


The filling itself is simple but carefully balanced. Onion cooks down until tender and lightly golden, then fresh corn, garlic, basil, and Dijon mustard are stirred in. The Dijon is a small addition, but an important one. Its acidity cuts through the richness of the Gruyère and keeps the sweetness of the corn and tomatoes from becoming too soft around the edges.

Golden cornbread biscuit served in a vintage green glass ribbed bowl on a wooden cutting board.
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Rustic tomato galette with heirloom and red tomatoes on a flaky golden pastry crust, baked to perfection.
Rustic tomato galette with sliced heirloom tomatoes on a flaky golden crust, served on a wooden cutting board.
Rustic tomato galette with sliced heirloom tomatoes on golden pastry crust, served on a wooden cutting board.

That cooling step matters. The corn and onion mixture needs time to cool before the Gruyère is added. If the cheese goes into a hot skillet, it begins melting before the galette ever reaches the oven. Folding it into a cooled filling keeps the mixture easier to handle and allows the cheese to melt properly during baking.


The tomatoes get their own treatment. Ripe tomatoes carry a great deal of moisture, and too much of that juice can soak into pastry during baking. I slice them first, place them in a single layer on paper towels, and let them rest while I prepare the filling. Before assembly, I blot the tops with additional paper towels to remove some of the excess moisture.


Once the filling has cooled and the cheese has been folded in, the tomatoes are arranged across the top. I like them there because they stay visible, soften directly in the heat of the oven, and develop a lightly roasted surface while the filling underneath stays rich with corn, onion, basil, Dijon, and Gruyère. A final sprinkle of salt and freshly ground black pepper brings the tomatoes into focus, and extra basil can be scattered over the top if you have it.


Once baked, the edges of the crust turn golden and crisp, the Gruyère melts through the corn and onions, and the tomato slices soften across the surface. The Dijon remains in the background, giving the filling just enough tang to keep every bite balanced.


This is the kind of recipe I want at the end of summer, when tomatoes still taste like tomatoes and corn still has enough sweetness to eat straight from the cob. A green salad alongside it is enough for a complete meal, and the galette also works beautifully on a brunch table where it can be cut into wedges and served warm or at room temperature.


The end of the harvest season moves fast, and ingredients this good have a short window. A galette gives them a fitting place to land, wrapped in cornmeal pastry with melted Gruyère, fresh basil, and just enough Dijon to make the whole thing taste finished.


Until next time, thank you for spending a little time with me. I hope you find a recipe to make, a story to enjoy, and something new to take into the kitchen. ♥️

Golden focaccia bread topped with fresh sliced tomatoes on a wooden cutting board with a wooden spoon.
Rustic tomato galette with sliced heirloom tomatoes on golden pastry crust, served on a wooden cutting board.

Tomato, Corn & Gruyère Cornmeal Galette


Prep Time: 30+ minutes
Dough Chill Time: 2 hours
Cook Time: 40 minutes
Servings: 4–6
Oven Temperature: 375°F


Ingredients


Galette Dough

1 1/4 cups all-purpose flour

1/3 cup fine yellow cornmeal

1 teaspoon sugar

3/4 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces

3 tablespoons olive oil

1/4 cup ice water


Filling

2 tablespoons olive oil

1 large white onion, thinly sliced

2 cloves garlic, minced

Kernels cut from 1 ear fresh corn

1/2 cup chopped fresh basil, plus additional basil for finishing, if desired

1 1/2 teaspoons Dijon mustard

Salt and freshly ground black pepper, to taste

1 cup grated Gruyère or Comté cheese

3 medium tomatoes, cut into about 1/3-inch-thick slices, then placed in a single layer on paper towels to release excess moisture; set aside


Egg Wash

1 egg yolk

1 teaspoon milk


Instructions

Prepare the Dough
  1. In a large bowl, combine the flour, cornmeal, sugar, and salt. Add the chilled butter and work it into the flour mixture until coarse crumbs form, leaving a few small pieces of butter throughout.
  2. Add the olive oil and ice water and mix just until the dough begins to come together.
  3. Gather the dough into a disk, wrap, and refrigerate for at least 2 hours.


Prepare the Filling
  1. Grate the Gruyère or Comté and set aside.
  2. Arrange the sliced tomatoes in a single layer on paper towels and set aside to release excess moisture. Before assembling the galette, gently blot the tops with additional paper towels.
  3. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden.
  4. Add the garlic and fresh corn and cook for about 1 minute.
  5. Stir in the chopped basil and Dijon mustard, then season with salt and freshly ground black pepper to taste.
  6. Remove the skillet from the heat and let the filling cool.
  7. Once the filling has cooled, stir in the grated Gruyère or Comté until evenly combined.


Assemble and Bake
  1. Preheat the oven to 375°F.
  2. Roll the chilled dough into approximately a 14 to 16-inch round and transfer it to a parchment-lined baking sheet.
  3. Spoon the cooled corn, onion, basil, and cheese filling into the center of the dough, leaving about a 2-inch border around the edge.
  4. Arrange the drained tomato slices over the top of the filling.
  5. Sprinkle the tomatoes with a little additional salt and freshly ground black pepper. Add extra basil over the top, if desired.
  6. Fold the exposed dough up and over the filling, pleating the pastry as you work your way around the galette and leaving the center exposed.
  7. Whisk the egg yolk and milk together, then brush the egg wash over the exposed pastry.
  8. Bake for about 40 minutes, or until the crust is golden brown, the tomatoes are softened, and the cheese is melted.
  9. Let the galette rest for several minutes before slicing. Serve warm or at room temperature.
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A wicker basket filled with fresh vegetables including carrots, tomatoes, kale, and radishes in a detailed green illustration.
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