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Burst Tomato Galette with Corn and Zucchini

I have a long history of spectacular tomato tart failures. There was the one that enchanted me on TV a decade ago, with a parmesan crust, bacon, fine breadcrumbs and roasted garlic, that — several hours of work later — ended up tasting metallic and clashy against the acidic tomatoes. There was the tomato tarte tatin flop from a fancy French chef, for which I have to blame. And two summers ago, there was an heirloom tomato galette, with colors like a rainbow, that fell apart before we ate it. The problem more often than not is a basic one: tomatoes are very wet and tart crusts need to stay fairly dry. But this has never stopped me from trying again, and I’m glad, because it led me to this.

By smittenkitchen · From Open Recipes · 14 ingredients
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Burst Tomato Galette with Corn and Zucchini

Why it works: Olive and cherry match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,889 recipes. Both carry 2-methylbutyl acetate, which smells fruit. The science ↓

Burst Tomato Galette with Corn and Zucchini

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

1284Calories
55 gProtein
42 gFat
180 gCarbs

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Cherry1 cup (138g)87
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Waternot in our table0
Pumpkinnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By smittenkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + cherrytop 6% of all pairs
    Smell alikestrong
    Cooked together1,889 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  2. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Cherry + corntop 8% of all pairs
    Smell alikestrong
    Cooked together241 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Yogurt + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,920 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Olive + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together2,502 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the lemon

How well each one fits the dish's main ingredients (flour, butter, yogurt, olive, cherry, corn, egg):

  1. Vanillafits better
  2. Avocadofits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against flour, butter, yogurt, olive, cherry, corn, egg. Candidates are from the same food group and used in at least 100 recipes.