Name: Heirloom Tomato and Eggplant Galette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 Servings
Ingredients: 1-3/4 cups all-purpose flour; 1/2 cup cornmeal; 1 tbsp white sugar; 1 tsp salt; 1 cup (2 sticks) unsalted butter, cut into cubes and chilled; 1 large egg yolk, chilled; 1/4-1/2 cup ice water; 1 egg; 2 tsp milk or cream; 1-1/2 cups Gruyere cheese, grated; 1 medium eggplant, cut into 1/8-inch slices; 4-5 tomatoes, cut into 1/8-inch slices; kosher salt and freshly-ground black pepper, to taste; optional: freshly-grated Parmesan cheese and/or minced fresh thyme, for serving.