Tomato, Corn & Cheese Galette

Name: Tomato, Corn & Cheese Galette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 galette
Ingredients: 2 tablespoons olive oil; 1 large white onion, sliced thin; kosher salt; fresh ground black pepper; 2 cloves garlic, chopped fine; 1/2 bunch fresh basil, coarsely chopped (about 1/2 c. packed); 1 cup corn kernel; 1 tart pastry dough (see my Recipe); 1 -2 ripe tomatoes, cut into thick slices and drained on paper towels (about 3/4 lb.); 3 ounces parmesan cheese or 3 ounces goat cheese; 1 large egg yolk, mixed with; 1 teaspoon milk

Submitted by P48422

"A galette is nothing more than a free-form tart, sweet or savory. This one makes a great light dinner, lunch or appetizer, especially in the summer when the basil and tomatoes are freshest. Feel free to experiment with other fillings - the method is the same."

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Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 1 galette

ingredients

2 tablespoons olive oil
1 large white onion, sliced thin
kosher salt
fresh ground black pepper
2 cloves garlic, chopped fine
¹⁄₂ bunch fresh basil, coarsely chopped (about 1/2 c. packed)
1 cup corn kernel
1 tart pastry dough (see my Recipe)
1 -2 ripe tomatoes, cut into thick slices and drained on paper towels (about 3/4 lb.)
3 3 ounces parmesan cheese or 3 ounces goat cheese
1 large egg yolk, mixed with
1 teaspoon milk

directions

Oven to 375 degrees F.
You will need a sheet pan (preferably one without sides) lined with parchment.
Heat the olive oil in a saute pan and add teh onions.
Saute until light brown, about 10 min.
Season to taste with salt and pepper.
Add the garlic, basil and corn and saute about 1 minute more.
Transfer the mixture to a bowl and let cool completely.
Roll the galette dough out to a 15" round on a lightly floured surface, then fold it in half, then in half again and transfer it to the parchment lined sheet pan.
Unfold it.
Spread the onion mixture over the dough leaving a 2" border all the way around.
Lay the tomatoes in a single layer over the onions and season them lightly with salt and pepper.
Sprinkle the cheese over top.
Fold the edges of the dough inward over the filling, pleating if you like, or just fold over free-form- it doesn't matter, this is a rustic tart.
Brush the egg yolk mixture over the edge of the exposed edge of the tart.
Bake until the crust is brown and the cheese is melted, about 35-45 minutes.
Cool for about 10 minutes, then slide it onto a rack to finish cooling.
Garnish with fresh basil leaves and serve warm.