tomato & corn galette

best baked in a pie

dish to avoid cleaning the

oven later on

source, 6 servings

8 tomatoes halved; 2 T olive oil, 2 T butter, kosher salt, 5 ears corn, 1 bunch scallions, cut up; 1/2 c white wine; crust: 2 c shredded cheddar, 1 stick butter, cold; 1/2 c cold water, 2 c flour

roast tomatoes, oil, butter, salt, 400 F, 15 minutes; add corn, scallions, wine, roast 15 minutes; chop/knead together crust, roll out, place in pie dish, add filling with slotted spoon (serve extra over pasta), fold edges in; 400 F, 45 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s