Prep 30 mins
Cook 45 mins
A galette is nothing more than a free-form tart, sweet or savory. This one makes a great light dinner, lunch or appetizer, especially in the summer when the basil and tomatoes are freshest. Feel free to experiment with other fillings - the method is the same.
- 2 tablespoons olive oil
- 1 large white onion, sliced thin
- kosher salt
- fresh ground black pepper
- 2 cloves garlic, chopped fine
- 1⁄2 bunch fresh basil, coarsely chopped (about 1/2 c. packed)
- 1 cup corn kernel
- 1 tart pastry dough (see my Recipe)
- 1 -2 ripe tomatoes, cut into thick slices and drained on paper towels (about 3/4 lb.)
- 3 ounces gruyere or 3 ounces parmesan cheese or 3 ounces goat cheese
- 1 large egg yolk, mixed with
- 1 teaspoon milk
- Oven to 375 degrees F.
- You will need a sheet pan (preferably one without sides) lined with parchment.
- Heat the olive oil in a saute pan and add teh onions.
- Saute until light brown, about 10 min.
- Season to taste with salt and pepper.
- Add the garlic, basil and corn and saute about 1 minute more.
- Transfer the mixture to a bowl and let cool completely.
- Roll the galette dough out to a 15" round on a lightly floured surface, then fold it in half, then in half again and transfer it to the parchment lined sheet pan.
- Unfold it.
- Spread the onion mixture over the dough leaving a 2" border all the way around.
- Lay the tomatoes in a single layer over the onions and season them lightly with salt and pepper.
- Sprinkle the cheese over top.
- Fold the edges of the dough inward over the filling, pleating if you like, or just fold over free-form- it doesn't matter, this is a rustic tart.
- Brush the egg yolk mixture over the edge of the exposed edge of the tart.
- Bake until the crust is brown and the cheese is melted, about 35-45 minutes.
- Cool for about 10 minutes, then slide it onto a rack to finish cooling.
- Garnish with fresh basil leaves and serve warm.