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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was very tasty. The crust did require some pinching after roll-out but it came together just fine in the end. I followed the recipe exactly and it turned out beautiful and very tasty. I will add some additional salt next time as it was a little under salted for our taste.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.