Tomato, Corn, and Cheddar Galette

Tomato, Corn, and Cheddar Galette

• 1 1/4 cups all purpose flour

• kosher salt

• 1 stick cold unsalted butter, cubed

• 3 to 4 Tbs ice cold water

• 1 onion, thinly sliced

• 3 Tbs. olive oil

• 2 lbs heirloom tomatoes

• 1 cup fresh corn

• 1 cup cheddar cheese, grated

• Fresh cracked black pepper

In the bowl of a stand mixer or food processor, add the flour and salt. Pulse/mix for a few seconds. Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas. Add water or buttermilk and pulse/mix until the dough just comes together.   Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month)

Preheat oven to 425°F.

Warm 2 tablespoons olive oil in a pan over medium heat. Add the onion and cook over low for about 10 to 12 minutes or until caramelized.

Slice the tomatoes about 1/2” thick. Lightly sprinkle with salt and let sit for 5 minutes to allow some of the liquid to drain out.

Assemble the galette by rolling out the pie dough into a 12” in diameter circle. Spread the cheddar cheese leaving a 2” border. Top with onions, corn and then the tomatoes. Fold the edges of the pie dough over the filling. Brush the pie dough with egg wash and sprinkle with black pepper. Drizzle the remaining olive oil over the galette then bake for 40 - 45 minutes or until the edges are golden and the tomatoes are bubbling.

Remove and let cool slightly before serving.

Makes about 4 servings.