Tomato, Corn & Cheese Galette
1-1/4 c flour
1/3 c fine yellow cornmeal
1 t sugar
1-1/4 t salt
6 T butter, cut into 1/2-inch pieces and chilled
3 T olive oil
1/4 c ice water

2 T olive oil
1 large white onion, thinly sliced
salt and pepper
2 cloves garlic, finely chopped
1/2 bunch basil, coarsely chopped (yielding about 1/2 cup) plus 10 whole basil leaves
kernels from 1 ear corn
1 large or 2 medium ripe tomatoes, cut into 1/3-inch slices, drained on paper towels
3 oz. Gruyere cheese, shredded
1 large egg yolk with 1 t milk or cream
In medium bowl, mix together flour, cornmeal, sugar and salt. Cut in the chilled butter using a stand mixer, food processor or pastry blender until its evenly distribued but still in large, visible pieces. Add olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape into a disk. Wrap in plastic and refrigerate at least 1 hour.

For filling: heat olive oil in a saute pan over medium heat. Add sliced onion and cook, stirring frequently, until lightly browned, about 10 minutes. Season with salt and pepper. Add garlic, chopped basil and corn, and cook 30 seconds. Transfer to a bowl and set aside to cool.

Adjust oven rack to the center position and heat oven to 375F. Line a baking sheet with parchment. Roll dough on a floured surface into a 15-inch round, lifting dough with a metal spatula as you roll to make sure its not sticking. If it is, dust with more flour. Transfer by rolling it around a rolling pin and unrolling on the lined baking sheet.

Spread onion-corn mixture over the dough, leaving a 2-inch border without filling. Arrange the tomatoes in a single layer over onions. Season with salt and pepper. Sprinkle the cheese over tomatoes. Lift the edges and fold them inward over the filling, pleating as you go, to form a folded-over crust.

Bake until the crust has browned and the cheese has melted, 35-45 minutes. Slide galette 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 basil and serve!
Suzy Hochgesang
Good Thanksgiving appetizer! (Th. 2006)