1-Getting started with this Tomato Corn Cheese Galette is fun and simple. Begin by preparing the dough, which sets the foundation for a flaky crust. Mix the flour, cornmeal, sugar, and salt, then cut in the chilled butter until it’s in small pieces. Add the olive oil and ice water gradually to form a dough, shape it into a disk, wrap it, and chill for at least an hour.

2-Next, preheat your oven to 375°F and line a baking sheet with parchment paper. While the dough chills, work on the filling by heating olive oil in a pan. Cook the sliced onion until lightly browned, about 10 minutes, then season with salt and pepper. Add the garlic, chopped herbs, and corn kernels, cooking for just 30 seconds before letting it cool.

3-Roll out the dough on a floured surface into a 15-inch round and transfer it to the baking sheet. Spread the onion and corn mixture over the dough, leaving a 2-inch border, and sprinkle the shredded cheese on top. Arrange the tomato slices in a single layer, season them, and fold the dough edges over the filling, pleating as you go. Brush the crust with the egg wash for a golden finish.

4-Bake for 35 to 45 minutes until the crust is browned and the cheese melts. Let it cool for 10 minutes, then sprinkle with chiffonade of the whole herb leaves before serving. For variations, remember you can use substitutes for dietary needs, like vegan cheese or gluten-free flour. If you’re looking for more baking basics, our easy cake dough tips page has helpful advice that applies here too.