Sweet Corn and Slow Roasted Tomato Galette
- 4 Bushel Boy Vine-On Tomatoes, sliced widthwise into thirds
- Extra virgin olive oil
- Fresh thyme leaves
- Coarse salt
- 1 cup all-purpose flour
- ¼ cup fine-ground cornmeal
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons cold cream cheese, cut into cubes
- 7 tablespoons cold unsalted butter, cut into cubes
- ⅓ cup ice water
- Kernels from 2 small ears sweet corn
- 2 tablespoons grated Parmesan cheese
- Chopped fresh basil, for topping
- 1 egg, beaten, for egg wash
Heat oven to 250 degrees F. Arrange tomato slices in single layer on baking sheet. Drizzle tomatoes lightly with olive oil, then sprinkle tops with thyme leaves and salt. Bake tomatoes 3 to 4 hours until well roasted.
Meanwhile, in bowl of food processor, pulse flour, cornmeal, sugar and salt until combined. Add cream cheese and butter and pulse just until mixture resembles coarse meal. Add water and process just until dough comes together into ball. Shape dough into disc and cover tightly with plastic wrap. Chill while tomatoes are roasting.
When tomatoes have finished roasting, remove from oven and increase temperature to 400 degrees F. On lightly floured surface, roll out dough to large circle (about 14 inches in diameter, ⅛-inch thick). Transfer to parchment paper-lined baking sheet. Sprinkle two-thirds of corn kernels on top of dough, leaving 2-inch border. Top evenly with tomato slices. Fold in edges of dough. Top with remaining corn kernels and Parmesan cheese. Brush edges of dough with egg wash.
Bake 30 minutes until crust is golden brown. Serve warm or at room temperature. Top with fresh basil and a sprinkle of cracked pepper just before serving.
Recipe Courtesy of: Stephanie Wise of Girl Versus Dough.