Tomato, Corn & Cheese Galette with Fresh Basil

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


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

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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