Tomato Galette

  in Main Dishes, Recipes, Vegetarian

Serves 6

Adapted from alexandracooks.com

Crust:
1-1/4 cups all-purpose flour
1/3 cup masa harina
1/2 teaspoon sea salt
1 stick butter, cut into 1/2-inch pieces, chilled
1/4 cup ice water

Filling:
2 tablespoons olive oil
1 large onion, thinly sliced
Salt and freshly ground black pepper
2 cloves garlic, chopped finely
1/3 cup chopped fresh basil, plus whole leaves for garnish
1 cup corn
1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into
     1/3-inch slices, drained on paper towels
3 oz. aged Provolone cheese, shredded
1 egg, beaten

  1. In a medium bowl, mix together the flour, masa harina, and salt. Cut in the chilled butter using a food processor or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the ice water and mix until the dough begins to come together. Gather the dough and shape it into a thick disk. Wrap in plastic and refrigerate for at least 1 hour.
  2. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring frequently, until lightly browned and starting to caramelize, about 15 minutes. Season with salt and pepper. Add the garlic, chopped basil, and corn and cook for 2 minutes. Transfer to a bowl and set aside to cool.
  3. Heat the oven to 375°F. Line the back of a baking sheet with parchment. (Or line an unrimmed baking sheet.) Roll the dough on a floured surface into a 15-inch round and transfer it to the prepared baking sheet.
  4. Spread the onion and corn mixture over the dough, leaving a 2-inch border. Sprinkle the cheese over the onions and corn. Arrange the tomatoes in a single layer over the cheese and season with salt and pepper. Lift the edges of the dough and fold inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg over the exposed crust.
  5. Bake until the crust has browned, about 45 minutes. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 minutes. Stack the remaining 10 basil leaves and use a sharp knife to cut them into a chiffonade. Cut into wedges and sprinkle with the basil.