City Palate

The Harvest Issue - September October 2017

Tomato, Corn and Cheese Galette with Fresh Basil
Nov/Dec 2011

From Kathy Richardier

By David Lebovitz, from the web site finecooking.com.

Cornmeal Galette Dough:

1-1/4 c. all-purpose flour

1/3 c. fine yellow cornmeal (instant polenta works really well)

1 t. sugar

1-1/4 t. salt

1/2 c. chilled unsalted butter, cut into
1/2-inch pieces

2 T. olive oil

1/4 c. ice water

Filling:

1 T. olive oil

1 large white onion, thinly sliced

salt and pepper

2 garlic cloves, minced

1/2 bunch basil, coarsely chopped (save 10 basil leaves for garnish)

kernels from 1 ear of corn (about 1 cup)

1 large or 2 medium ripe tomatoes, sliced 1/3-inch thick and drained on paper towels – make sure they are very well drained

3 oz. comté or gruyère cheese, shredded

1 large egg yolk, whisked with 1 t. milk or cream

To make the dough, mix together the flour, cornmeal, sugar and salt. Cut in the chilled butter with a pastry blender until 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 it together and shape it into a disc. Wrap the disc in plastic and refrigerate at least 1 hour.

To make the filling, heat the olive oil in a sauté pan over medium heat. Add the onion and cook until slightly browned, about 10 minutes. Season with salt and pepper. Add the garlic, chopped basil and corn and cook another 30 seconds. Set aside to cool.

Preheat the oven to 375°F. Roll the dough on a well-floured surface into a 15-inch round, lifting and moving it a bit to make sure it doesn’t stick. Transfer the dough to a parchment-lined baking sheet or a pizza stone. Spread the onion and corn mixture over the dough leaving about 2 to 2-1/2 inches of dough border. Arrange the tomatoes in a single layer over the onions and season with salt and pepper. Sprinkle the cheese over the tomatoes and fold the edges of the dough over the filling, pleating as you go (or just let the dough self-pleat). Brush the egg yolk and milk mixture over the exposed crust.

Bake the galette until the crust has browned, about 40 minutes. Slide it off the parchment or pizza stone onto a cutting surface and let cool for 10 minutes. Cut the remaining basil leaves into a chiffonade, then cut the galette into wedges, sprinkle with the basil and serve with a green salad. Serves 4.