Corn Galette with Ricotta and Chile Oil | TASTE

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