Tomato, Corn & Cheese Galette with Fresh Basil

Tomato, Corn & Cheese Galette with Fresh Basil
Photo by Judi Rutz


  • Salt and freshly ground black pepper
  • 2 Tbs. olive oil
  • 1 recipe Cornmeal Galette Dough
  • ½ bunch basil, washed, dried, and coarsely chopped, (to yield about ½ cup); plus 10 whole basil leaves
  • Kernels from 1 ear of corn (about 1 cup)
  • 1 large white onion, thinly sliced
  • 3 oz. Comté or Gruyère cheese, shredded
  • + 3 more ingredients
    • 1 large egg yolk mixed with 1 tsp. milk or cream
    • 2 cloves garlic, chopped finely
    • 1 large or 2 medium ripe tomatoes (about ¾ lb. total) cut into 1/3-inch slices, drained on paper towels

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 a...

View full recipe at Fine Cooking


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