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