Found in the freezer – a ball of galette dough. Found in the fridge – zucchini, onion, pepper, tomato. Result: a nice squash and onion galette, topped with fresh tomato, olives, and firm goat cheese.
Daily Archives: August 18, 2019
Tomato, Corn & Cheese Galette with Fresh Basil
From Fine Cooking (Issue #40) a nice galette with a crunchy cornmeal based crust.
Starting with heirloom tomatoes from the local farm market.
A filling of sautéed onion, fresh corn, garlic, and basil
Ready for the oven – cornmeal galette dough, with onion/corn mix, topped with sliced tomatoes, and a dusting of grated Parmesan cheese.
Forty minutes in a 375 degree oven and ready to eat.
With an arugula salad, on the patio by the pond
