Tomato, corn and cheese galette with cornmeal crust

By LaurieGerber

David Lebovitz delicious and interesting savory summer tart

Ingredients

• 2 T olive oil
• 1 large white onoin
• salt and pepper
• 2 cloves garlic minced
• 1/2 bunch basil, washed, dried, and coarsly chopped (about 1/2 cup) plus 10 whole basil leaves
• Kernels from 1 year of sweet corn (about 1 cup)
• 1 recipe cornmeal galette dough
• 1 large or 2 medium ripe tomatos (about 3/4 pound total) cut into 1/3" slices, drained on paper towels
• 3 oz comte or gruyere cheese, shredded
• 1 large egg holk mixed iwth 1 tsp milk or cream

Details

Servings 4

Preparation

Step 1

1. Cook the onion and corn
Saute the onoin about 10 minutes - lightly browned, season with salt and pepper. Add the garlic, chopped basil and corn and cook for 30 seconds. Set aside to cool.

2. Prep the oven and pan
Heat the oven to 375 and place rack in the center of the oven.
Line a flat baking sheet with parchment. If baking sheet has sides, flip it over an duse the bottom.

3. Prep the crust and assemble
Roll dough to a 15" round. Roll it around the rolling pin, and unroll it onto the prepared pan.

Spread the onoin and corn mixture, leaving a 2-inch border.
Arrange the tomatos in a single layer and season with salt and pepper.
Sprinkle the cheese over the tomatos.
Lift the edges of the dough and fold them over the the filling, pleating as you go. Pinch together any tears.
Brush the egg yolk and milk on the exposed crust (don't skip this - it looks really professional when cooked.

4. Bake
Bake until the crust is brown and teh cheese has melted - 35 - 45 minutes. Slide the galette off the pan onto a cooling rack. Let cool for 20 minutes. Make a chiffonade with the remaining basil leaves. Strew on before or after slicing.

Variation: For Julie Lopez dinner: Tomato corn and olive tart. Used oven-dried grape tomatoes, olives and sweet corn. Turned out very heavy and rich. Onion version lighter, sweeter.