Roasted Tomato and Sweet Corn Galette

From Leslie Mackie's Macrina Bakery
makes one  ten-inch galette 

For the veggies
2 ears sweet corn, kernels removed and sautéed in 1-2 tablespoons butter until tender (or microwaved in their husks for 9 min. at medium/high power- careful they’ll be hot!, then kernels cut from cobs)
3-4 end of summer good size Jersey tomatoes

For the cheese filling
2 eggs
14 oz. whole milk ricotta (can use low-fat but will be slightly runnier)
1 & 1/2 cups freshly grated cheese, preferably fontina
1/2 freshly grated Parmesan Reggiano 
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh oregano (not dry)
freshly ground black pepper to taste
pinch kosher salt
1/2 teaspoon lemon zest
Whisk together egg, cheeses, herbs and zest just ‘til combined. 

For the dough
1 cup all-purpose flour
1/4 cup finely ground cornmeal
1/4 cup rye flour
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar
4 ounces (1 stick) unsalted butter, cut into pieces
3-4 Tablespoons ice cold water

In a large bowl, whisk together dry ingredients. Scatter butter pieces over dry ingredients. Cut butter into flour mixture using pastry blender or your fingers until butter is in pea-size pieces. Drizzle in cold water, a tablespoon at a time, just until you have a shaggy dough that just holds together. Pat into a disc. Wrap in plastic wrap and chill for an hour before rolling out. 

​Wash and thickly slice tomatoes. Pat dry with paper towel. Place tomatoes in a single layer on parchment lined baking sheet. Drizzle with 1 tablespoon olive oil, salt and pepper to taste. Roast at 375 degrees for approx. 35-40 minutes until fragrant and edges are slightly caramelized. Set aside. 

Roll dough on a sheet of parchment into a circle approx. 14” about 1/8” thick. Spoon ricotta filling onto center of dough. Spread evenly leaving a 2” border. Fold border up over edge of filling, creating pleats. Brush edge with egg wash. Refrigerate for 30 minutes. Pre-heat oven to 375 degrees F.

Bake galette on bottom rack of oven for 45-50 minutes, until crust is golden and filling is set. Let galette cool about 15 minutes before topping with corn, roasted tomato slices and a generous handful of fresh herbs. Can serve warm or at room temp. Cover and refrigerate any leftovers.