HEIRLOOM TOMATO GALETTE with Garlic-Infused Honey

INSTRUCTIONS:

1. Grate frozen butter with handheld cheese grater. Return to freezer.

2. In a large mixing bowl, combine flour, corn meal, salt, and pepper. After mixing, cut in frozen butter to the dry mixture, until it becomes a dry crumble.

3. Add beaten egg to crumble.

4. When dough is fully mixed, shape into a ball. With the palm of your hand, flatten to a disc shape. Cover with plastic wrap and place in refrigerator for 45 minutes.

5. While dough chills, sauté onion and slice tomatoes in 1/4-inchthick slices.

6. Grab your dough from the refrigerator and place on a lightly floured surface. Roll your dough out to 1/8-inch thick and move to a parchment-lined baking sheet. Preheat oven to 375.

7. Leaving a 2-inch perimeter, add the goat cheese and feta cheese to crust.

8. Drizzle cheese with Garlic-Infused Honey and sprinkle with freshly chopped basil.

9. Top cheese with onions and tomato slices. Drizzle with olive oil and honey, and sprinkle with salt and pepper.

10. Fold over the 2-inch edge to create a crust. Whisk together an egg and 1 tablespoon of water, and brush crust with egg wash.

11. Chill galette for 15 minutes in refrigerator. Bake for 45–60 minutes. Serves 6