Tomato, Corn & Cheese Galette with Fresh Basil

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


  • ½ bunch basil, washed, dried, and coarsely chopped, (to yield about ½ cup); plus 10 whole basil leaves
  • 3 oz. Comté or Gruyère cheese, shredded
  • 1 recipe Cornmeal Galette Dough
  • Salt and freshly ground black pepper
  • 2 Tbs. olive oil
  • 1 large egg yolk mixed with 1 tsp. milk or cream
  • 1 large white onion, thinly sliced
  • + 3 more ingredients
    • 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
    • Kernels from 1 ear of corn (about 1 cup)

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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