Corn and Tomato Galette

Ingredients:

All-purpose flour (for sprinkling the counter)

1 recipe pie dough

3 slices of bacon, cooked OPTIONAL

1 cup frozen corn

1 cup cherry tomatoes (halved)

½ cup shredded cheddar cheese

1 garlic clove

¼ tsp salt

¼ grated parmesan cheese

1 large egg, cracked into a bowl and lightly beaten with a fork

! Scallion, dark green part only, sliced thin

Equipment:

Rimmed baking sheet

Parchment paper

Rolling pin plastic wrap

Microwave safe plates

Paper towels

Oven mitts large bowl

Rubber spatula

Pastry brush cooling rack

Large spatula

Cutting board

Chef's knife

Adjust oven rack to lower-middle position, preheat oven to 375F. Line a baking sheet with parchment paper. If using homemade pie dough roll out into a 12 inch circle.

Transfer the pie dough to the parchment paper and refrigerate.

In a large bowl combine the corn tomatoes, cheddar cheese, garlic and salt.

Sprinkle parmesan evenly over the dough, leaving a 2 inch border around the edge. Spread the corn-tomato mixture over the parmesan. Crumble bacon overtop if using. Fold the 2 inch border up and over the edge of the filling, overlapping the folds of dough every 2 inches. Use a pastry brush to paint dough with the beaten egg.

Bake 45-50 minutes. Sprinkle with scallions once the galette comes out of the oven.

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