Tomato and Corn Galette
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 tablespoons butter
  • 1 sweet onion thinly sliced
  • kosher salt + pepper
  • 1 single pie crust, store-bought or homemade
  • ¼ cup fresh basil
  • 3-4 small to medium heirloom tomatoes sliced
  • ½ cup frozen or fresh corn
  • olive oil and honey, for drizzling
  • 1 egg, beaten
  1. Add the butter to a skillet set over medium-high heat. Add the onions and ¼ teaspoon each of salt and pepper. Cook, stirring frequently until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat.
  2. Flour your work surface and roll your dough to about ⅛-inch thickness. Transfer to a baking sheet lined with parchment paper.
  3. Add the caramelized onions in an even layer over the dough leaving a 3-inch border around the edges. Layer on the basil, tomato slices, and corn, sprinkling with salt and pepper and drizzling with olive oil and a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
  4. Preheat the oven to 375ºF.
  5. Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve immediately!
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