2 Tbs. olive oil
1 large white onion, thinly sliced
Salt and freshly ground black pepper
2 cloves garlic, chopped finely
1/2 bunch basil, washed, dried, and coarsely chopped, (to yield about 1/2 cup); plus 10 whole basil leaves
Kernels from 1 ear of corn (about 1 cup)
1 recipe Cornmeal GaletteDough
1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices, drained on paper towels
3 oz. Comt or Gruyre cheese, shredded
1 large egg yolk mixed with 1 tsp. milk or cream

Description

Because This Dough Has The Added Crunch And Texture Of Cornmeal, It's A Bit More Difficult To Roll Out, So Be A Little More Generous When Flouring Your Work Surface. If The Dough Tears, Just Pinch It Back Together. Olives Can Be Used In Place Of Corn For

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