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Grilled tomato and corn galette

Author Karen Gibson

Ingredients

For the cornmeal dough:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup fine yellow cornmeal
  • 1 teaspoon sugar
  • 1 1/4 teaspoon salt
  • 6 tablespoons unsalted butter cut into 1/2-inch pieces and chilled
  • 3 tablespoon olive oil
  • 1/4 cup ice water

For the dill sauce:

  • 1 tablespoon fresh dill minced
  • 1 tablespoon red onion or shallot finely minced
  • 1/3 cup Greek yogurt
  • 2 tablespoons sour cream
  • 1 teaspoon lemon juice
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 ounce finely crumbled feta cheese about 1/4 cup
  • 1 tablespoon extra virgin olive oil

For the filling:

  • 1 heaping cup fresh corn kernels sliced from about 3 ears of corn
  • 1 pound of tomatoes sliced 1/4" thick - a mix of sizes and colors is nice (you'll need 6-9 nice slices depending on the size of the tomatoes)
  • salt
  • freshly ground black pepper

Instructions

  • Prepare the dough: 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.
  • Prepare the sauce: In a medium mixing bowl, whisk together Greek yogurt, sour cream, lemon juice, honey and vinegar and salt until smooth and creamy. Add the feta cheese and whisk vigorously to break down the feta into the sauce. Add the oil, whisk. Add the dill and onions. Refrigerate until ready to use.
  • Assemble: Grease a 10" cast iron skillet with a high-heat oil, like sunflower or grapeseed.
  • Remove the dough from the refrigerate and allow to warm for about 5 minutes. 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. (This dough has a tendency to split - just pinch it back together and keep going.) Transfer it by rolling it around the rolling pin and unrolling it in the cast iron pan. Center, and then gently press the dough into the pan, leaving the edges hanging over the sides.
  • Spread the corn kernels evenly over the dough, and spoon the sauce on top. Use a spatula to even out the sauce.
  • Arrange the tomato slices on top of the sauce, edge to edge. Sprinkle with salt and pepper.
  • Fold the edges of the dough over the filling, pleating as you go, gently pressing the dough into place. Don't obsess about the appearance: galettes are supposed to be pleasingly rustic.
  • Grill: Preheat your grill to medium-high (about 375°) and prepare for direct grilling (charcoal grill users: spread the coals evenly over the grate; open the top vent fully, the bottom vent half way).
  • Place the cast iron pan in the center of the grill, and close the lid as best you can. Monitor the temperature, and adjust the air flow to maintain consistent heat. Bake for 20 to 30 minutes, or until the edges of the galette begin to turn golden. Remove from the heat and allow to rest for 10 minutes.
  • Optional: To brown the top of the galette, run the pan under your oven broiler for a few minutes.