Tomato, Corn and Cheese Galette with Fresh Basil
View original ↗
Alexandra's Kitchen · by Alexandra Stafford★ 4.8

Tomato, Corn and Cheese Galette with Fresh Basil

NUTRITION · PER SERVING165M COOK
CAL 39%·PRO 37%
CARBS 67G35% OF CAL
8G FIBER0G ADDED0G INTRINSIC53G OTHER6G TOTAL SUGAR
FAT 49G57% OF CAL
20G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rustic free-form tart with a buttery crust topped with caramelized onions, fresh corn, tomatoes, and melted cheese. A savory, elegant vegetarian main for lunch or dinner.

mainfrenchpizzavegetarian
View the full recipe on Alexandra's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1-1/4 cups (142 g) all-purpose flour
  • 1/3 cup (43 g) fine yellow cornmeal
  • 1 teaspoon sugar
  • ½ teaspoon (3 g) kosher salt
  • 6 tablespoons (3 oz.) unsalted butter, cut into 1/2-inch pieces and chilled
  • 2 tablespoons olive oil
  • 1/4 cup ice water
  • 1 large white onion, thinly sliced
  • Salt and freshly ground black pepper
  • 2 cloves garlic, chopped finely
  • 1/2 bunch basil or tarragon, washed, dried, and coarsely chopped, (to yield about 1/2 cup); plus 10 whole leaves
  • Kernels from 1 ear of corn (about 1 cup)
  • 1 recipe Cornmeal Galette Dough (see above)
  • 1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices, drained on paper towels
  • 3 ounces Comté or Gruyère cheese, shredded
  • 1 egg beaten with 1 tablespoon water
PREP
35M
SODIUM
1127MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.