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
Rimmed baking sheet
Rolling pin plastic wrap
Microwave safe plates
Oven mitts large bowl
Pastry brush cooling rack
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.