Monday, January 7, 2013

August 2012: Tomato, Corn, & Cheese Galette

Tomato, Corn, & Cheese Galette, 8/23/12.
Galettes are simple and elegant.  Perfect appetizers.  And this is lighter than the Tomato & Goat Cheese Tart.  I used tomatoes, grilled corn, and basil--all from our Farm Fresh Veggie Box (A less-individualized CSA program, where numerous farms chip in on weekly shares and those shares are delivered in boxes to your workplace).

More directly, this is a simplified version of a recipe from Alexandra's Kitchen's (taken from Fine Cooking Magazine).  She makes one or two large galettes, but I liked the idea of smaller individualized pastries. One large galette may work better an appetizer.  

a white or yellow onion, diced
salt and freshly ground black pepper
2 cloves garlic, chopped finely
a small bunch of basil
corn kernels from 1 ear of corn (about 1 cup), grilled (we always grill the extra cobs and keep in the fridge for later, but you could saute the corn with the onion)
frozen pastry dough (thawed in the fridge)
1 - 2 ripe tomatoes, sliced and drained on paper towels
a few ounces of shredded cheese
1 large egg yolk mixed with 1 tsp. milk or cream
1. Sautee the onions, season with salt and pepper, and add the corn and garlic when the onions are almost done. Chopped basil can be added at this point, as well. Set aside to cool.
2. Heat the oven to 375°F. Line a baking sheet, preferably one without sides, with kitchen parchment.
3. Roll the dough on a floured surface into a 15-inch round or into cut into small rounds, 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 to the lined baking sheet (roll it onto the rolling pin for easy transfer). The tomatoes can make the pastry fairly moist, so make sure the pastry isn't too thin in the center.
4. 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.
5. 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 cut them into a chiffonade. Cut the galette into wedges, sprinkle with the basil, and serve.