Savory Galette with Tomatoes, Corn, and Gruyère
Ingredients
The dough
-
1
cup
all-purpose flour
-
⅓
cup
fine yellow cornmeal
-
1
tsp
sugar
-
1¼
tsp
salt
-
6
T
unsalted butter
-
2
T
olive oil
-
¼
cup
ice water
The filling
-
2
T
olive oil
-
1
large
white onion
-
to taste
salt and freshly ground black pepper
-
2
cloves
garlic
-
½
bunch
basil or tarragon
-
1
ear
corn
-
1
large or 2 medium
ripe tomatoes
-
3
oz
Comté or Gruyère cheese
-
1
egg
beaten with water
Instructions
- Prepare the dough by mixing flour, cornmeal, sugar, and salt, then cutting in the butter until crumbly.
- Add olive oil and ice water, mix until combined, shape into a disk, wrap, and refrigerate for at least 1 hour.
- In a pan, heat olive oil and sauté sliced onion until browned, then season with salt and pepper.
- Add garlic, chopped herbs, and corn to the onion mixture, cook briefly, and set aside to cool.
- Preheat the oven to 375°F and prepare a baking sheet with parchment.
- Roll out the dough into a 15-inch round and transfer to the baking sheet.
- Spread the onion mixture over the dough, top with cheese and arrange tomato slices on top.
- Fold the edges of the dough over the filling, pleating as necessary, and brush with egg wash.
- Bake for 35 to 45 minutes until the crust is golden and cheese is melted.
- Let cool slightly, garnish with additional herbs, slice, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
50mg
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