Every summer for the past few years, right around this time, I’ve gotten a craving for this galette. I think what happens is that I miss the Independence Day celebrations in the US, and then I spiral into a deep, deep nostalgia for all things American. And all I want is corn on the cob. And apple pie. Mmmm, and s’mores. Did I mention s’mores the other day already? Yes, I think I did.
So anyway, for the past few years I’ve been making and tweaking this galette recipe, but I think now I’ve finally settled on this version, and I'm sharing it with you. It would be really great for a summer patio dinner party, or even a picnic, as it can be sliced up into fairly sturdy pieces and easily transported. I usually eat the galette warm, straight out of the oven, but it also tastes good at room temperature. And it holds up in the refrigerator for a few days (though crust, regardless of its exact composition, almost always tastes best the day it is baked).
My challenge here in Germany has been finding fresh corn. It’s not yet a staple of German cuisine (and I don’t foresee it becoming so – seems like there might be too many corn-related links to genetically modified produce or the general destruction of the environment and homogenization and fast food-ization of the food supply). And yet, fresh corn is just so delicious. But the fact is that it’s almost impossible to find here in the grocery store. When I do find actual corn-on-the-cob, it’s normally pre-packaged in packs of two and wrapped tightly in layers of plastic. So, normally I wouldn’t do this, but sometimes I sacrifice my principles if I want this galette enough, and I actually use canned corn. It’s not as good, obviously, but it still makes a decent galette. So in a dire emergency, go ahead and use that canned corn.