Tomato, Corn & Cheese Galette with Fresh Basil

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


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

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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