Summer is coming and with it comes all things fresh and lovely. Ripe, colorful, fresh corn and tomatoes are already well stocked in my stores, and so I couldn’t wait another week to whip up this savory tart that I had discovered at the end of last summer.
Have you ever pinned a bunch of pins on pinterest and suddenly realized they all originated from the same source? Well, I’m pretty slow, but after winding back up at Alexandra’s blog for the third time in a row I picked up on the pattern. So now I follow her on pinterest and facebook because she’s an awesome cook and an excellent photographer.
I could literally eat this dough, uncooked, and unaccompanied. Well that’s probably weird, but that whole wheat and cornmeal combination really appeals to me. Though I prefer the texture of the whole wheat, the tart is also lovely and scrumptious with the all-purpose variety.
And don’t get me started on the Gruyère! I never thought I would like fancy cheeses, but I’m probably a little too addicted for my budget’s own good now. A tip? I found that if you can get it, try buying just the right amount of cheese you need from the deli counter instead of buying the prepackaged stuff that might go bad in the fridge if you only use 3 oz. and then forget about the rest. Cheese lovers forbid!
Enjoy the taste of summer my friends!
Tomato, Corn, Gruyère Galette
1-1/4 cups whole wheat flour
1/3 cup fine yellow cornmeal
1 tsp. sugar
1-1/4 tsp. salt
6 Tbsp unsalted butter, cut into 1/2-inch pieces and chilled
3 Tbsp olive oil
1/4 cup ice water
Form dough. In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.
2 Tbsp olive oil
1 large white onion, thinly sliced
Salt and freshly ground black pepper
2 cloves garlic, chopped finely
1/2 bunch basil, washed, dried, and coarsely chopped, (to yield about 1/2 cup)
Kernels from 1 ear of corn (about 1 cup)
1 large or 2 medium ripe tomatoes, cut into 1/3-inch slices and drained on paper towels
3 oz. Gruyère cheese, shredded
1 large egg yolk mixed with 1 tsp. milk or cream
10 whole leaves basil, optional for garnish
Sauté. Heat the olive oil in a sauté pan, preferably non-stick, 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 aside to cool.
Pre-heat. Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)
Shape. Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling-pin and unrolling it on the lined baking sheet.
Fill. Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling. Arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.
Complete. Bake until the crust has browned and the cheese has melted, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 min. Stack the remaining 10 basil leaves and use a sharp knife to cut them into a chiffonade. Cut the galette into wedges, sprinkle with the basil, and serve.
Original Source: Fine Cooking Magazine (40, pp. 68-73 August 2000)