Tomato, Corn & Cheese Galette — A Favorite Summer Meal — With A Chocolate Chip Cookie for Dessert

tomato tart

The August 2000 issue of Fine Cooking Magazine was fantastic. I can’t believe that two of my all-time favorite recipes came from that issue — from one article in fact — and that I have now been making these recipes for almost 10 years. I feel old.

I didn’t realize it at the time, but David Lebovitz, author of The Perfect Scoop, wrote the article and supplied the two fabulous tart dough recipes, one sweet, one savory, that I have been making all these years. The sweet galette dough is used in this recipe as well as this one (both from the above mentioned article), and the savory cornmeal galette dough is used in the above pictured tart, and it is so tasty.

This galette, filled with caramelized onions, fresh corn, basil, Gruyère cheese and heirloom tomatoes, is prefect for the end of summer. Serve it with a simple mixed greens salad or a cucumber-and-feta cheese plate for a light, vegetarian meal. Yum.

I have actually blogged about this tart before. In that post, however, I had pressed the dough into a tart shell and blind baked it briefly before adding the remaining ingredients. That method is fine, just a touch fussier. I prefer making these rustic, free-form tarts.

 tomato tart

The original recipe for this tart calls for onions as opposed to leeks. I used leeks because I received a whole bunch in my CSA, but truthfully, I think this tart is tastier with onions. Use whatever you have. Gruyère is particularly tasty, but any cheese you have on hand will do.

tart ingredients

Assembling these tarts is easy: Simply spread the corn and caramelized onion (or leek) mixture into the center of the dough; top with cheese; top with the tomatoes; then fold the edges up to make a free-form tart.

Assembling the Tart

Tomato, Corn and Cheese Galette with Fresh Basil

Source: Fine Cooking Magazine (40, pp. 68-73 August 2000)
Serves 4

Note: For no particular reason, I split the dough in half and made two small tarts, but this is unnecessary. Normally I make just one large tart, and it is fantastic.

Cornmeal Galette Dough

1-1/4 cups (5 oz.) all-purpose flour
1/3 cup (1-1/2 oz.) fine yellow cornmeal
1 tsp. sugar
1-1/4 tsp. salt
6 T. (3 oz.) unsalted butter, cut into 1/2-inch pieces and chilled
3 T. olive oil
1/4 cup ice water

In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.

Finishing the tart:

2 Tbs. olive oil
1 large white onion, thinly sliced
Salt and freshly ground black pepper
2 cloves garlic, chopped finely
1/2 bunch basil or tarragon, washed, dried, and coarsely chopped, (to yield about 1/2 cup); plus 10 whole leaves
Kernels from 1 ear of corn (about 1 cup)
1 recipe Cornmeal Galette Dough (see above)
1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices, drained on paper towels
3 oz. Comté or Gruyère cheese, shredded
1 large egg yolk mixed with 1 tsp. milk or cream

1. Heat the olive oil in a sauté pan, preferably nonstick, over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 min. Season with salt and pepper. Add the garlic, chopped basil, and corn and cook for 30 seconds. Transfer the mixture to a bowl and set aside to cool.

2. Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)

3. Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.

4. Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling. Update 7-16-2014: Sprinkle the cheese over the onions and corn. Arrange the tomatoes in a single layer over the cheese and season them with salt and pepper. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.

5. Bake until the crust has browned and the cheese has melted, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 min. Stack the remaining 10 basil leaves and use a sharp knife to cut them into a chiffonade. Cut the galette into wedges, sprinkle with the basil, and serve.

tomato tart

This is another recipe I’ve already blogged about, but it is so good. Chewy Chocolate Chip Cookies. The key is to keep your oven at 375ºF; bake only 6 cookies on a sheet at one time; and remove them from the oven after 11 minutes — they won’t look done but they continue cooking on the sheet. For kicks, I added a little fleur de sel to the tops of these before baking. Here’s the recipe.

chewy chocolate chip cookie with a touch of salt on top


  1. Ali! I’m just getting back to cooking after welcoming Alice to the world on Aug 1st (more to come). I made this tart the other night and we absolutely loved it. The crust is incredible. I used 1TBSP of sugar instead of 1tsp and I might just continue making it that way. Anyway, I mostly just wanted to let you know that it was delicious and to remind you to make it if you haven’t in a while. So much catching up to do on your blog! Also – I have no idea how you manage to keep cooking and blogging with three little ones, I haven’t been able to find the time to do a post since Alice was born let alone a post every week.

    • Talley Talley!! It is so wonderful to hear from you. I have been thinking about you. Darcy emailed me about Alice, and I kept waiting for a blog post but nothing came in my inbox. Will check your site now. I absolutely adore the name Alice, and I hope she is being a good dolly for you. Please post a million pictures immediately? And don’t despair — the hardest adjustment for me right when Ella arrived…so many changes, unknowns, sleepless nights. You’ll get the hang of it before you know it. I wish we could chat. Better, I wish I could fly over and see you. I am so excited for your little family. Sending lots of love. xoxo

  2. I made this tart for dinner last night and I definitely was not disappointed! Actually, I impressed myself – it looked just like your picture! I really like the dough recipe. The cornmeal gives it a nice little crunch. FYI, I added some sliced zucchini just cause I had some in the fridge. It would be nice to use this crust in the winter. Any suggestions for a filling? Maybe some sort of spinach filling? Anyway, many thanks for a great recipe.

  3. Delicious! The dough was not what I expected, but excellent. I had to add a bit more flour and cornmeal because it was so sticky (eyeballed the oil, may have accidentally added too much…) but still baked up a treat; kind of fragile and crumbly like shortbread yet held it shape. I served it with a chilled tomato-avocado-prawn salsa and it was the perfect lunch for a sunny day in Melbourne :)

    • Oh that lunch sounds amazing! The salsa sounds like the perfect accompaniment to the galette. I have to be honest, I haven’t made this dough in a little while so I’m forgetting how it handle, but I do love how the cornmeal gives the dough some nice texture. Sorry it gave you a little bit of trouble!

  4. Hi, this looks terrific. I have a question – in the pictures the tomatoes are on top but in the instructions you say to put the cheese on top of the tomatoes. Which is the preferred method? Thank you.

    • Shannon — I have been meaning to make a note on this for years! Sorry about the confusion. I am going to change the wording now. You can do either. I think it looks prettier with the tomatoes on top, but, honestly, in the end it really doesn’t matter. I prefer tomatoes on top. Hope that helps!

  5. Loved the cornmeal addition to the crust and the filling was awesome! The flavor combinations in the filling was awesome! I used red onion because thats what I had on hand and it was great! The only problem I ran into was the crust was a little under cooked. I did not put the egg yolk/milk combination on it. Would that have done anything different?

    • Hi Alyssa — So happy to hear this! Except for the crust situation of course. I don’t think the egg wash would have made a difference — was it the underside that was undercooked or the exposed crust? I have a few thoughts: 1. Maybe you could have rolled the dough out a little thinner? If so, a thinner crust will crisp up more quickly and cook more evenly. 2. What kind of sheetpan were you baking it on? Could it have been insulated? I doubt this is the case, but I have one insulated baking pan that always causes issues when I’m baking. Let me know, and I’ll keep thinking!


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