You may recall the many fruity galettes I've turned out in my kitchen for
dessert - blueberry and peach, plum, fig and almond, pluots etc.
All so good and very easy to make.
Early Saturday evening, with a growing bowl of fresh tomatoes from both
my neighbor's and daughter's gardens on the kitchen island, I decided to
make this savory one. . . . . .and it was delicious.
For a quick version I used a readymade piecrust.
Sauté a thinly sliced yellow onion in a little olive oil until soft and golden,
Add a couple of chopped garlic cloves and some corn kernels cut from
the cob (which I'd frozen previously) and cook together for a few minutes.
Add salt and pepper, then set aside.
Grate a cup of Gruyere cheese and slice a few ripe tomatoes.
Unroll dough onto parchment paper placed on a baking sheet.
Add onion mixture spreading to within 2" of edge. Cover with the
cheese and layer tomatoes on top.
Fold up edges and pinch together, don't be fussy, needs to look rustic.
Brush crust with an egg yoke mixed with a teaspoon of cream for a nice glaze.
Bake on center oven rack in a 375F preheated oven 35-40 min. until golden
and you can see the cheese bubbling.
Remove to a cooling rack and allow to sit 10 min. before adding fresh chopped
basil and/or Italian dried herbs.
I served with a green salad and a glass of chilled rosé - and we enjoyed
the meal in the gazebo on Saturday night. . . . . . .feeling a little
breeze and cooling in the air at long last!