Corn and Tomato Galette with Herbed Garlic Goat Cheese

Crust:
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon black pepper
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
Ice water
1 egg, beaten

Filling:
1 small head garlic
6 ounces goat cheese, softened
1/4 cup fresh herbs (such as basil, dill, oregano)
3 tablespoons unsalted butter
2 cups fresh sweet corn (about 2-3 ears)
1 sweet onion, sliced thin
2 tablespoons fresh basil, chopped
Salt and pepper
3-4 small/heirloom tomatoes, sliced
4 thyme sprigs
Olive oil
Balsamic reduction for serving

Heat the oven to 400 F.

Chop off the top portion of the garlic head to reveal cloves.  Peel any excess paper/skin off from the bulb of garlic.  Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top.  Cover with the foil.  Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft.  

Meanwhile, make the crust:
In the bowl of a food processor, combine the flour, whole wheat flour, cornmeal, salt, and pepper.  Pulse once or twice to combine.  Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.

Add 3 tablespoons water and pulse until it comes together.  If needed, add 1-2 tablespoons more ice water until the dough comes together.  Turn the dough onto a floured work surface, knead a couple of times, and then form the dough into a flat disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Remove the garlic from the oven and allow to cool 5 minutes.  Squeeze garlic out of the paper skin into mash well with a fork.  Add the softened goat cheese, fresh herbs, and a pinch of pepper.

While the garlic roasts and the dough chills, add the butter to a skillet set over medium-high heat.  Add the onions and 1/4 teaspoon each of salt and pepper.  Cook, stirring constantly, until the onions begin to soften, about 5 minutes.  Stir in a tiny pinch of brown sugar and continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes.  Add the corn and cook another 5 minutes, or until the corn has browned lightly and caramelized.  Remove from the heat and stir in the basil.  Season with salt and pepper.  

Remove dough from the fridge.  Flour the work surface and roll the dough to about 1/8-inch thick.  Transfer to a baking sheet lined with parchment paper.

Spread the goat cheese over the bottom of the dough, leaving a 3-inch border around the edges.  Spread most of the corn mixture over the goat cheese, then layer the tomato slices over the corn.  Drizzle the tomatoes with olive oil, then sprinkle with salt and pepper.  Add the rest of the corn and the thyme sprigs.  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.

Heat the oven to 375 F.

Bake the galette for 45-55 minutes, or until the crust is golden and the tomatoes are very lightly charred.  Allow to cool for 5 minutes, and then slice and serve with a drizzle of balsamic reduction if desired.  The crust will be crumbly, so cut small slices for easier serving.

Serves 6.

From Half-Baked Harvest blog