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 or 2 medium ripe tomatoes (about ¾ lb. total) cut into 1/3-inch slices, drained on paper towels
  • 1 large egg yolk mixed with 1 tsp. milk or cream
  • + 3 more ingredients
    • 1 large white onion, thinly sliced
    • Kernels from 1 ear of corn (about 1 cup)
    • 2 cloves garlic, chopped finely

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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