Receita Solta

Rustic Sweet Corn, Zucchini, and Cherry Tomato Tart

Solar flavors in a versatile and irresistible pie for the summer.

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Equipe Receita Solta

Rustic Sweet Corn, Zucchini, and Cherry Tomato Tart
Prep Time30 min
Cook Time45 min
Servings6-8 porções
DifficultyMedium
Calories380 kcal

Resumo para quem tem pressa

"This rustic galette features a buttery, flaky crust filled with fresh corn kernels, grated zucchini, and juicy cherry tomatoes. The creamy filling with Gruyère cheese and fresh herbs is wrapped by hand-folded edges in a rustic style."

A vibrant celebration of fresh summer ingredients, this rustic pie combines the sweetness of corn, the lightness of zucchini, and the acidic touch of cherry tomato in a crispy and golden dough. Perfect for a light lunch, relaxed dinner, or a memorable picnic, it captures the essence of the season in a simple and elegant way.

O Que Você Precisa Saber

- The act of squeezing the liquid from the grated zucchini is fundamental to keep the base of the dough dry and crispy after baking. - The raw fresh corn maintains its natural crunchy sweetness, contrasting with the egg cream and melted cheese in the oven. - The rustic folding of the dough edges seals the filling and eliminates the need for traditional removable-bottom pans.

Ingredients

Ingredients

  • 2 cups (240g) All-purpose flour
  • 120 g Unsalted butter, cold and cubed
  • 4-6 tablespoons Ice water
  • 1 teaspoon Salt
  • 2 cups Fresh corn (kernels)
  • 1 unit Medium zucchini
  • 1 cup (halved) Tomate cereja
  • 1/2 cup Gruyère or Emmental cheese (grated)
  • 2 units Large eggs
  • 1/2 cup Fresh cream
  • 2 tablespoons Extra virgin olive oil
  • 2 tablespoons Fresh chopped basil
  • 1 teaspoon Chopped fresh thyme
  • A gosto Freshly ground black pepper
  • Pitada Nutmeg

Instructions

Instructions

1

<strong>Prepare the Dough:</strong> In a large bowl, mix the flour and salt. Add the cold butter in cubes and incorporate with your fingertips or a food processor, until you get a coarse crumb texture. Gradually add the cold water, spoonful by spoonful, mixing until the dough comes together. Do not overwork. Form a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

2

<strong>Prepare os Vegetais:</strong> Rale a abobrinha em ralo grosso e esprema bem para remover o excesso de água. Este passo é crucial para evitar uma torta aguada. Em uma frigideira, aqueça uma colher de azeite e salteie o milho por 3-4 minutos, até ficar levemente dourado. Adicione a abobrinha e salteie por mais 2 minutos. Tempere com sal e pimenta. Deixe esfriar um pouco.

3

<strong>Prepare the Filling:</strong> In a separate bowl, beat the eggs with the fresh heavy cream. Add the grated cheese, basil, thyme, a pinch of nutmeg, salt, and black pepper to taste. Mix well until all ingredients are incorporated, creating a creamy and aromatic base for the filling. Reserve this mixture for the next step.

4

<strong>Assemble the Pie:</strong> Preheat the oven to 190°C. On a lightly floured surface, roll out the chilled dough into a circle of approximately 30-35 cm in diameter. Transfer the batter to a baking sheet lined with parchment paper. Spread the sauteed vegetables evenly over the dough, leaving a 4-5 cm border free around.

5

<strong>Finish and Bake:</strong> Pour the egg and cream mixture over the vegetables. Distribute the cut cherry tomatoes on top. Fold the edges of the dough over the filling, creating a rustic border. Brush the edge of the dough with a little olive oil or beaten egg yolk. Bake for 40-45 minutes, or until the batter is golden and the filling is set and slightly puffed. Let cool slightly before serving.

Equipe sua Cozinha

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Chef Tips

- Keep the butter and water very cold during dough making to ensure flaky steam pockets in the crust. - Bake on parchment paper sprinkled with a little fine cornmeal to provide an extra crispy and firm base. - Let the pie rest on a wire rack for 10 minutes after removing from the oven before cutting into triangular slices.

Variations

- Adicione pedacinhos de bacon frito escorrido ao milho e abobrinha para acrescentar notas defumadas ao recheio campestre. - Pincele as bordas da massa com ovo batido e polvilhe gergelim torrado e sementes de papoula antes de levar para assar. - Inclua uma colher de sopa de pesto de manjericão espalhado diretamente na base da massa antes de colocar os vegetais.

Substitutions

- Gruyère cheese can be replaced by grated Emmental cheese, aged Serra da Canastra cheese, or dry buffalo mozzarella. - Fresh heavy cream can be swapped for natural unsweetened Greek yogurt or high-fat cream. - All-purpose flour can have 20% replaced by whole wheat flour to add earthy texture to the crust.

How to Store

Store in a closed container under refrigeration for up to 3 days. Reheat on the oven rack or in the air fryer to reactivate the crispiness.

Can You Freeze It?

Freeze the already baked and completely cold pie in slices wrapped in aluminum foil for up to 2 months. Reheat directly in the oven.

What to Serve With

Serve with fresh green leaf salad seasoned with honey mustard vinaigrette, and a glass of chilled white wine.

Frequently Asked Questions

Can I use drained canned corn in this rustic pie?

It can be used, but fresh corn kernels off the cob offer a much firmer, crunchier texture and pure vegetable sweetness.

How to ensure that the base of the pie does not get damp underneath?

Squeeze the zucchini vigorously in a clean cloth, bake in a very hot oven at 190°C on the bottom rack, and use a preheated metal baking sheet.

Why should the butter be in cold cubes when mixing with the flour?

The pieces of cold fat melt only during baking, releasing steam that creates small hollow and flaky pockets in the crust.

Should the cherry tomatoes be placed whole or cut?

Cut the tomatoes in half and place the cut side facing up so the steam evaporates without wetting the bottom filling.

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