Corn Galette with Ricotta and Chile Oil

Name: Corn Galette with Ricotta and Chile Oil
Ingredients: ¼ c neutral oil, such as canola or peanut; 1 tbsp chile flakes; 5 garlic cloves, finely minced; ¼ tsp kosher salt; 1 ¼ c (160 grams) all-purpose flour; ¾ tsp kosher salt; ½ c (1 stick/113 grams) unsalted butter, cold, cut into thin slices; 2 to 4 tablespoons ice water; ⅔ c whole milk ricotta cheese; ¼ c (about 1/2 ounce) grated Parmesan cheese; 1 tbsp finely chopped fresh basil, plus more for serving; 1 medium garlic clove, minced (about 1 teaspoon); Salt (to taste); 2 heaping cups corn kernels (from about 5 ears of corn), divided; 1 ½ tbsp unsalted butter, cut into 3 or 4 small pieces; Pinch granulated sugar; 1 egg, beaten, for brushing

"This savory galette is the perfect way to showcase an abundance of summer corn. A creamy mixture of ricotta cheese, Parmesan, basil, and garlic binds the sweet, golden kernels together inside a tender, flaky crust topped with more corn and pats of butter...."

INGREDIENTS

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¼ c neutral oil, such as canola or peanut

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1 tbsp chile flakes

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5 garlic cloves, finely minced

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¼ tsp kosher salt

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1 ¼ c (160 grams) all-purpose flour

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¾ tsp kosher salt

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½ c (1 stick/113 grams) unsalted butter, cold, cut into thin slices

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2 to 4 tablespoons ice water

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⅔ c whole milk ricotta cheese

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¼ c (about 1/2 ounce) grated Parmesan cheese

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1 tbsp finely chopped fresh basil, plus more for serving

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1 medium garlic clove, minced (about 1 teaspoon)

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Salt (to taste)

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2 heaping cups corn kernels (from about 5 ears of corn), divided

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1 ½ tbsp unsalted butter, cut into 3 or 4 small pieces

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Pinch granulated sugar

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1 egg, beaten, for brushing

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