Tomato, Corn and Cheese Galette with Fresh Basil

Name: Tomato, Corn and Cheese Galette with Fresh Basil
Prep time: 35 min
Cook time: 60 min
Total time: 165 min
Yield: 4
Cuisine: French
Ingredients: 1 cup All-Purpose Flour (1-1/4 cups (142 g) all-purpose flour); 1 cup Fine Yellow Cornmeal (1/3 cup (43 g) fine yellow cornmeal); 1 tsp Granulated Sugar (1 teaspoon sugar); ½ tsp Kosher Salt (½ teaspoon (3 g) kosher salt); 6 tbsp Unsalted Butter (6 tablespoons (3 oz.) unsalted butter, cut into 1/2-inch pieces and chilled); 4 tbsp Olive Oil (2 tablespoons olive oil + 2 tablespoons olive oil); 1 cup Water (1/4 cup ice water); 1 piece White Onion (1 large white onion, thinly sliced); 0 pieces Table Salt (Salt and freshly ground black pepper); 2 cloves Garlic (2 cloves garlic, chopped finely); ½ bunch Basil (1/2 bunch basil or tarragon, washed, dried, and coarsely chopped, (to yield about 1/2 cup); plus 10 whole leaves); 1 piece Corn (Kernels from 1 ear of corn (about 1 cup)); 1 piece Tomato (1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices, drained on paper towels — up to 2); 3 oz Comté Cheese (3 ounces Comté or Gruyère cheese, shredded); 1 tbsp Egg (1 egg beaten with 1 tablespoon water)

A rustic French galette filled with a sautéed mixture of onion, corn, and herbs, topped with shredded Comté or Gruyère cheese and sliced ripe tomatoes, then baked until golden.

165 minFrench

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

All-Purpose Flour1 cup · 1-1/4 cups (142 g) all-purpose flour
Fine Yellow Cornmeal1 cup · 1/3 cup (43 g) fine yellow cornmeal
Granulated Sugar1 tsp · 1 teaspoon sugar
Kosher Salt½ tsp · ½ teaspoon (3 g) kosher salt
Unsalted Butter6 tbsp · 6 tablespoons (3 oz.) unsalted butter, cut into 1/2-inch pieces and chilled
Olive Oil4 tbsp · 2 tablespoons olive oil + 2 tablespoons olive oil
Water1 cup · 1/4 cup ice water
White Onion1 piece · 1 large white onion, thinly sliced
Table Salt0 pieces · Salt and freshly ground black pepper
Garlic2 cloves · 2 cloves garlic, chopped finely
Basil½ bunch · 1/2 bunch basil or tarragon, washed, dried, and coarsely chopped, (to yield about 1/2 cup); plus 10 whole leaves
Corn1 piece · Kernels from 1 ear of corn (about 1 cup)
Tomato1 piece · 1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices, drained on paper towels — up to 2
Comté Cheese3 oz · 3 ounces Comté or Gruyère cheese, shredded
Egg1 tbsp · 1 egg beaten with 1 tablespoon water

Make it mine in the app

Steps

1Make the dough. In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.
2To make the galette, heat the olive oil in a sauté pan, preferably nonstick, over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 min. Season with salt and pepper. Add the garlic, chopped basil, and corn and cook for 30 seconds. Transfer the mixture to a bowl and set aside to cool.
3Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)
4Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.
5Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling. Sprinkle the cheese over the onions and corn. Arrange the tomatoes in a single layer over the cheese and season them with salt and pepper. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and water mixture over the exposed crust.
6Bake until the crust has browned and the cheese has melted, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 min. Stack the remaining 10 basil leaves and use a sharp knife to cut them into a chiffonade. Cut the galette into wedges, sprinkle with the basil, and serve.