Directions

To Prepare Crust

1. WHISK flour and 1 teaspoon kosher salt in a large bowl. Add butter and using a pastry blender, two knives, or your fingertips, cut the butter until the pieces are very small. (Alternately, pulse flour and 1 teaspoon kosher salt in a food processor a few times to combine. Add butter and pulse until the mixture only has a few pea-size pieces of butter remaining.)

2. ADD ice water and stir or pulse until the dough begins to clump together. Transfer the dough to plastic wrap and pat into a 4-inch disk. Refrigerate the dough for at least 30 minutes and up to 1 day.

To Prepare Filling:

3. PREHEAT oven to 400°F.

4. PLACE tomato slices on a clean kitchen towel or paper towels and sprinkle with 1 teaspoon kosher salt. Let sit for 15 minutes. Combine oil and garlic in a small bowl.

5. UNWRAP dough and let stand for 5 minutes. Roll the dough out on a lightly floured sheet of parchment paper to a 14-inch circle. Transfer the dough on the parchment to a baking sheet.

6. BRUSH the dough with the garlic oil. Scatter cheese over dough, leaving a 1½-inch border. Arrange tomatoes and corn over cheese. Fold the edges of the crust up and over the outer edges of the filling, pleating as necessary. Brush the edges of the crust with beaten egg (you will not use all of the egg).

7. BAKE the galette until the filling is hot and the crust is golden brown, 25 to 30 minutes. Let stand for 20 minutes. Sprinkle with basil just before serving.