Tomato and Gruyere Cheese Galette

INGREDIENTS

1 1/4 cups

all-purpose flour

1/3 cup

finely ground cornmeal

1 tsp

light brown sugar

1 tsp

salt

6 tbsp

unsalted cold butter, cut into 1/2-inch pieces

3 tbsp

extra-virgin olive oil

1/4 cup

ice water

large or 2 medium (about 3/4 pounds) ripe heirloom tomatoes

sea salt

1 cup

shredded Gruyere cheese

1/4

fresh basil leaves, chopped

2 tsp

extra-virgin olive oil for brushing

freshly ground black pepper

large egg white, for egg wash