ATK Kids
A layer of Parmesan cheese keeps a savory galette nice and crisp.
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Published May 11, 2022.
When it comes to baking at home, I like to keep things on the simple (but still from-scratch) side. That means one-bowl brownies, cookies that don’t require an overnight rest, and free-form galettes over pies. I’ve already raved about the ease of a galette, but there is one problem that can plague even the most skilled bakers: a soggy bottom.
Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we’ve come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit. But as far as savory galettes go, I’m all about the cheese shield.
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Now, a cheese shield probably wouldn’t hold up well in a medieval battle, but it’s the ultimate defense against a soggy crust in this Corn, Tomato, and Bacon Galette, a recipe the ATK Kids team developed for The Complete Baking Book for Young Chefs.
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The Complete Baking Book for Young Chefs
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Sprinkling just ¼ cup of grated Parmesan cheese over the bottom of the crust before adding the filling prevents the liquid from the corn and tomatoes from leaking into the crust and turning it soggy as it bakes. What you’re left with is a crisp, savory galette that makes the perfect centerpiece to a lunch or dinner spread when paired with a simple salad. Paging Paul Hollywood: I dare you to find a soggy bottom here.
Corn, Tomato, and Bacon Galette
Filled with crispy bacon, sweet corn, and cherry tomatoes, this savory free-form tart is a great project for young chefs.
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