Household Mag.

Pesto, Tomato, & Corn Galette

Food + DrinkHailey AndresenComment


1 cup cherry tomatoes, halved

2 ears of sweet corn, sliced off the cob

1 large waxy potato, thinly sliced

1 tablespoon fresh basil

handful of parmesan

1/4 cup of pesto

1 pie crust dougH


Preheat your oven to 400 degrees.

Once you have sliced your corn, halved your tomatoes, and thinly sliced your potato (about 1/8"-1/4" thick per slice), combine. 

Add 1 tablespoon of fresh basil, a handful of parmesan & 1/4 cup of pesto to your veggies to finish your filling.

Roll out your pie crust directly on to a baking sheet lined with parchment paper. 

Pour your filling in to the center leaving 1-2" around the edge. 

Fold your edge up to secure. Brush your pastry dough with olive oil, salt & pepper. 

Place in the oven and cook for 25-30 minutes or until your crust is golden brown. 

Let cool & serve.

Photography by Amy Frances.