Yield: Yields 1 galette.
Servings: four as lunch, eight as an appetizer.
Because this dough has the added crunch and texture of cornmeal, it’s a bit more difficult to roll out, so be a little more generous when flouring your work surface. If the dough tears, just pinch it back together. Olives can be used in place of corn for a delicious variation.
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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 minutes. 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.
I have had this recipe saved in a notebook since it first came out but never made it. I'm so glad I finally gave it a try! It was outstanding. I used red and yellow tomatoes from my garden and fresh summer corn. Made it exactly as listed and it was absolutely divine. This is a keeper.
This is one of my "go to" recipes when I'm called upon to bring an appetizer. I frequently use kalamata olives instead of the corn but it is totally delicious both ways. I put the tomatoes on paper towels to soak up a fait amount of their liquid prior to putting on the tart for baking. Like another reviewer I use various cheeses. Enjoy!
We make this ALL THE TIME! We have it as a summer supper with a salad on the same plate, we have it as appetizers, we have it as a make ahead meal. It is so amazing!
I can't believe no one has rated this yet. It's a real crowd pleaser. I've been making it for many years and no one has responded with anything but praise. Nice, classic summery flavors. Rich without being too heavy; the tomatoes and basil lend acidic and herbaceous notes that counterbalance tart crust and cheese. This is also relatively quick to put together. The only regular change i make is to use different cheeses because i'm not too fond of Comte: smoked cheeses go nicely as do semi-soft sheep milk cheeses and cheddar.
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