Heirloom Tomato and Zucchini Galette with Honey + Thyme

CORNMEAL CRUST

• 1 cup all purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 10 tablespoons cold unsalted butter cut into 1/2 inch cubes, 1 stick + 2 Tbs
• 1 egg beaten

TOPPINGS

• 2 tablespoons butter
• 1 sweet onion thinly sliced
• kosher salt + pepper
• 6 fresh thyme sprigs chopped
• 8 ounces blue cheese crumbled
• 4 ounces sharp cheddar cheese shredded
• 1/4 cup fresh basil
• 1 small zucchini thinly sliced
• 1-2 small to medium heirloom tomatoes sliced
• 1 1/2 cups cherry tomatoes halved
• olive oil for drizzling
• honey and or honeycromb for serving
• toasted walnuts for topping

By halfbakedharvest