Celebrate the best of summer with this Sweet Corn, Tomato & Turkey Bacon Galette. Layer flaky puff pastry with creamy ricotta, sweet corn, juicy tomatoes, and smoky turkey bacon for a rustic tart that's as beautiful as it is delicious. Bake until golden and crisp, then serve this easy galette for brunch, lunch, or a light summer dinner when fresh seasonal ingredients are at their peak.
Recipe at a glance
- Recipe: Sweet Corn, Tomato & Turkey Bacon Galette
- Total Time: 45 minutes
- Servings: 6 servings
- Difficulty: Easy
- Best For: Summer brunches, casual lunches, light dinners, and entertaining
- Main Ingredients: Puff pastry, turkey bacon, sweet corn, cherry tomatoes, ricotta, Parmesan, basil, and lemon zest
- Make-Ahead Friendly: Yes. Prepare the ricotta mixture and cook the turkey bacon ahead of time, then assemble and bake the galette just before serving.
- Why You'll Love It: Flaky pastry, creamy ricotta, smoky turkey bacon, and fresh summer vegetables come together in one colourful, rustic tart.
- Pairs Well With: A simple green salad, fresh fruit, roasted vegetables, or a light soup
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Ingredients
Find below the list of ingredients I used to make my Sweet Corn, Tomato & Turkey Bacon Galette recipe.
- Frozen Puff Pastry
- Ricotta
- Parmesan Cheese
- Fresh Basil
- Lemon Zest
- Salt & Pepper
- Fully Cooked Turkey Bacon
- Corn Kernels
- Cherry Tomatoes
- Large Egg (for egg wash)
See recipe card for quantities.
How to make the galette
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, stir together the ricotta, Parmesan, basil, lemon zest, salt, and pepper.
- Unfold the puff pastry onto the prepared baking sheet and gently roll it into about an 12-inch square if needed.
- Spread the ricotta mixture over the pastry, leaving a 1.5 inch border around the edges.
- Scatter the corn evenly over the ricotta, followed by the chopped turkey bacon. Arrange the cherry tomatoes cut-side up over the top.
5. Fold the pastry border over the filling, pleating the corners as needed. Whisk together the egg and water and brush the exposed pastry with the egg wash.
6. Bake for 20–25 minutes, or until the pastry is puffed and deep golden brown. Let the galette rest for 5–10 minutes, then garnish with additional basil, Parmesan, freshly
cracked black pepper, and a little extra lemon zest before serving.
How to store the leftover galette
Store leftover Sweet Corn, Tomato & Turkey Bacon Galette in an airtight container in the refrigerator for up to 3 days. Place parchment paper between slices to prevent them from sticking together. Reheat individual portions in a 350°F oven or air fryer until warmed through and crisp around the edges. Avoid reheating the galette in the microwave when possible, as the puff pastry may soften. Freeze cooled slices in a freezer-safe container for up to 2 months, then thaw them overnight in the refrigerator before reheating.
You may also like
If you enjoyed the flaky pastry and fresh summer flavours of this Sweet Corn, Tomato & Turkey Bacon Galette, try the Tomato Pesto Galette for another savoury tart built around ripe tomatoes and an easy, rustic crust. Explore a different style of galette with the Galette Bretonne Forestière, which pairs an earthy mushroom filling with classic French inspiration. Serve the Roasted Corn and Asparagus Salad alongside your galette for a seasonal side dish that carries the sweet corn flavour through the meal. Finish with the Banana Chocolate Galette for a simple dessert that uses the same relaxed, free-form pastry style in a rich and sweet way.
If you have leftover cooked turkey on hand, Leftover Turkey Summer Rolls offer a fresh, colourful way to turn it into a light, flavour-packed lunch or dinner that's perfect for warm-weather meals.
Recipe
Sweet Corn, Tomato & Turkey Bacon Galette
Ingredients
- 1 sheet Puff pastry thawed
- 6 slices Turkey Bacon chopped
- ½ cup Corn Kernels
- ¾ cup Cherry Tomatoes halved
- ¾ cup Ricotta
- ¼ cup Parmesan cheese grated
- 2 tablespoon Fresh Basil chopped
- 1 teaspoon Lemon Zest
- ½ teaspoon Salt
- ⅛ teaspoon Cracked Pepper
- 1 large Egg divided
- 1 tablespoon Milk
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, stir together the ricotta, egg white, Parmesan, basil, lemon zest, salt, and pepper.
- Unfold the puff pastry onto the prepared baking sheet and gently roll it into about an 12-inch square if needed.
- Spread the ricotta mixture over the pastry, leaving a 1 1?2-inch border around the edges.
- Scatter the corn evenly over the ricotta, followed by the chopped turkey bacon. Arrange the cherry tomatoes cut-side up over the top.
- Fold the pastry border over the filling, pleating the corners as needed.
- Whisk together the egg and water and brush the exposed pastry with the egg wash.
- Bake for 20–25 minutes, or until the pastry is puffed and deep golden brown.
- Let the galette rest for 5–10 minutes, then garnish with additional basil, Parmesan, freshly cracked black pepper, and a little extra lemon zest before serving.
