Heirloom Tomato Three Cheese Galette

CRUST

Step 1

In a food processor, combine flour, cornmeal, salt, black pepper and Gruyère cheese. Pulse several times to mix. Add cold cubed butter and pulse until the butter is in small pieces, about the size of tiny beads. Add 1⁄4 cup of ice water, pulse until dough takes form. Add an extra 1-2 tablespoons of ice water if needed.

Step 2

Place dough on floured surface and knead a few times into a flat disk. Wrap dough in plastic and refrigerate for a minimum of 30 minutes.

TOPPINGS

Step 3

Melt butter, or use or olive oil, in a skillet over medium-high heat.

Step 4

Add sliced onions, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper. Cook until the onions soften, about 5 minutes. Continue cooking and scrape the browned bits off the bottom of the pan until the onions are golden brown. Stir in the fresh thyme during the last minute of cooking, set pan aside.

Step 5

Remove dough from fridge, flour your work surface and roll out dough to 1/8-inch thickness. Transfer to a parchment lined baking sheet or pizza stone.

Step 6

Crumble blue cheese, sharp cheddar and Gruyère cheese over dough. Add caramelized onions evenly over the cheese layer. Add basil leaves over onion layer. Add tomatoes as the final layer. Sprinkle with salt and pepper, drizzle with olive oil. Then, drizzle lightly with honey.

Step 7

Fold over the edge of the dough to form a nice edge for the galette to hold in the toppings. Beat the egg and brush the crust. Place the galette in the refrigerator for a minimum of 15 minutes.

BAKE

Step 8

Preheat oven to 375° F. Bake the galette for 50 minutes, depending on your oven, until the crust is golden brown. The tomatoes should look roasted. Let cool for 5 minutes, cut into slices and serve.