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.
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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.
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