Butter (1/2 cup)
In a blender or food processor, combine the
Fine Ground Cornmeal (1/2 cup)
Whole Wheat Pastry Flour (1 cup)
Salt (1 tsp)
and butter. Pulse to combine until the mixture resembles wet sand.
Add in the
Water (3 Tbsp)
and pulse again.
Scrape out the dough onto a sheet of plastic wrap. Use your hands to form it into a ball, then cover with another piece of plastic wrap.
Flatten into a disc and place in the fridge to chill for 1-2 hours.
Sweet Onion (1)
in half, then slice into thin pieces.
Heat a skillet over low heat and add 2 tablespoons of butter and the onions. Caramelize for 45 minutes to 1 hour, stirring occasionally, until the onions are golden brown. Add a pinch of salt to taste.
While the onion cooks, grate the
Gruyère Cheese (1 cup)
Young Gouda (1 cup)
Slice the corn kernels off the ear of
Heirloom Tomatoes (2)
into 1/4 inch discs and drain on paper towels to remove excess moisture.
Remove the dough from the fridge. Sprinkle a piece of parchment with whole wheat pastry flour, and sprinkle the top of the dough with flour. Use a rolling pin, bottle of wine, or glass to flatten the dough into a 1/4 inch-1/8 inch circular crust.
Sprinkle the cheese evenly across the center of the crust, leaving a few inches of a border. Top the cheese with the onions.
Arrange the sliced tomatoes on top of the onions. Fold the dough up around the tomatoes.
Milk (1 tsp)
thoroughly with a pinch of
Ground Black Pepper (to taste)
Brush the crust with the egg wash. Place into the oven to bake for 30-35 minutes, or until the crust is golden and the center is set.
Allow cooling before serving. Garnish with thinly sliced or torn
Fresh Basil Leaves (1 handful)
and more fresh ground pepper before serving.