Heirloom Tomato & Corn Galette
 
Prep time
Cook time
Total time
 
Serves: 6-8 servings
Ingredients
  • Cornmeal Thyme Dough:
  • 1 cup plus 1 tablespoon all purpose four, plus more for rolling
  • ½ cup stoneground cornmeal
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter, cubed
  • 1 heaping tablespoon fresh thyme leaves
  • 2- 3 tablespoons cold water
  • Heirloom Tomato & Corn Filling:
  • 6 ounces goat cheese, softened
  • 3 tablespoons unsalted butter
  • 2 cups cooked fresh sweet corn (about 2 -3 ears)
  • 1 onion, sliced thin
  • salt and pepper
  • 3-4 heirloom tomatoes, sliced
  • 1 cup Gruyere cheese, shredded
  • 4 thyme sprigs
  • olive oil
Instructions
  1. In a food processor, combine 1 cup of flour, cornmeal, and salt; pulse to combine. Add butter and pulse until the mixture looks like corse sand. Add thyme and 2 tablespoons of water. Pulse and add additional water, 1 tablespoon at a time, if needed until the dough starts to form together and is wet enough to stay together when pinched. Form into a disk, wrap with plastic wrap, and refrigerate until firm; about 30 minutes to 1 hour. You can also do this by hand in a large bowl. Use a fork or pastry cutter to blend the butter in.
  2. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  3. In a large pan, heat the butter until melted then add the sliced onion and cook down until caramelized, about 15 minutes. Then add in the corn and allow to caramelize, about 5 more minutes and add salt and pepper to taste.
  4. On a floured work surface, roll out the dough to a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the goat cheese over the bottom of the dough leaving a 3-inch border around the edges. Spread most of the corn and onion over the goat cheese, top with shredded gruyere cheese, then layer on the tomato slices. Drizzle the tomatoes with olive, sprinkle with salt and pepper. Add the rest of corn and the thyme sprigs. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
  5. Bake the galette for 45 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes before serving.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/heirloom-tomato-corn-galette-with-cornmeal-crust/