CHEDDAR GALETTE DOUGH

1. Whisk the flour, salt and black pepper in a mixing bowl with high sides.
2. Blend the cold butter cubes into the dry ingredients using a food processor, pastry blender or the butter knife method. Stop mixing when the texture of the flour changes from silky to mealy; this shouldn't take long. Sprinkle in the cheddar cheese and mix until just incorporated. Don’t worry if a few larger chunks of butter remain, this gives the crust its flaky texture.
3. Drizzle the vodka into the flour mixture while gently pulsing in food processor or mixing with a fork or pastry blender until fully incorporated. Check the hydration of the dough by gathering a small fistful; if it holds together, it’s ready. If the dough is still too dry, slowly add some ice cold water; 1 tablespoon at a time, testing the dough by pinching it occasionally.
4. Carefully gather the dough together into a rough disk, then divide the dough into 6 equal parts. Shape each section into disks and wrap in plastic wrap. Chill for at least 1-2 hours before rolling and forming.

TOMATO & GRILLED CORN FILLING

1. Double line a baking sheet with two layers of paper towels. Slice the heirloom tomatoes into 1/4" thick slices and place them on the lined baking sheet. Sprinkle with sea salt and cover with another layer of paper towels. This process will help pull the moisture out of the tomatoes and prevents a soggy galette. Set aside.
2. Husk the corn and lightly butter. Place corn directly on a hot grill and cook over medium high heat, turning occasionally, until it's tender and charred on all sides. About 10 minutes. Once cooled, slice the corn from the cob. 

FORM & BAKE THE GALETTE

1. On a lightly floured surface roll out the chilled dough disks into a 6-8" rounds, 1/8" thick. Place on a lined baking sheet and store in the fridge while you form the galettes, one at a time (so the dough doesn't get too warm and soft).
2. Top the dough round evenly with a layer of tomatoes, corn and a sprinkle of herbs. Then top with a few heirloom cherry tomatoes.
3. Carefully lift and fold the edges up and over the filling, allowing the dough to naturally pleat at 1-2 inch intervals as you fold. It should pleat around 8-10 times as you work your way around. Once shaped, chill in the fridge while you shape the rest of the galettes.
4. Preheat the oven to 375° and allow the galettes to firm up and chill in the fridge for at least 15 minutes while the oven warms. 
5. Line 2 baking sheets with parchment paper and place 3 galettes, evenly spaced, on each baking sheet. 
6. Whisk together and egg with a few cracks of black pepper. Gently brush the edges of the galettes with egg wash just before baking. 
7. Bake for 40-45 minutes, rotating the pan halfway through, until the crust is a deep golden brown and your kitchen smells like heaven.
8. Allow to chill to room temperature. Top with fresh herbs and serve with a nice crisp glass of your favorite white wine.