Cherry tomato and cheese galette

Pulse the flour, cornmeal, salt and very cold cubed butter in a food processor until it looks like coarse crumbs.

Add a touch of cider vinegar and a big splash of ice water at once; pulse 5 or 6 times, scrape down, then pulse until it forms loose clumps that stick when pressed, stopping before a ball forms.

Press together on plastic wrap into a disc, wrap and chill about an hour.

Mix the goat cheese, egg yolk, kosher salt, black pepper, cayenne and sliced basil with a spatula until smooth.

Roll the dough on a floured surface to a circle about an eighth of an inch thick, about an inch bigger than a 12-inch pizza pan; roll onto the pin, transfer to the pan and chill.

Halve about three cups of cherry tomatoes and toss with extra virgin olive oil and a teaspoon of Dijon; do not salt yet.

Spread the cheese over the dough leaving about an inch and a half bare; add the tomatoes with a slotted spoon.

Fold the edge up and over, pleating every three inches or so.

Brush the dough with egg wash and grate over a light dusting of parmigiano reggiano.

Bake in the centre of a 425F oven about 30 minutes until well browned, top, sides and bottom.

Cool completely to room temperature or chill; garnish with basil, drizzle with olive oil and sprinkle with sea salt before serving.