* Thaw the phyllo dough sheets according to the directions on the package. Then bring it to room temperature but don’t take them out of the plastic wrapping until you are ready to use them.

Pre-heat oven at 375° (190° C.).

Wisk together olive oil, garlic, salt and pepper.

Spread a large sheet of parchment paper out on a clean surface. Open the phyllo dough wrapping and carefully unroll the sheets. Cover with plastic wrap and then with the wet kitchen towel to avoid it drying out while you are working with it.

Take one phyllo dough sheet and place on the parchment paper. The phyllo dough is very thin and it may break when you pick it up. No worries, just put the parts together and keep going, everything will be ok in the end.

Don’t forget to cover the dough that’s waiting to be used with plastic wrap and a towel every time you get a new sheet.

With the kitchen brush spread a thin layer of the oil mixture on the phyllo dough sheet you’re working with, make sure to get the edges as well.

Layer with another phyllo sheet, brush with oil and repeat until you are done with 7 sheets. The 8th sheet will be a little different. Don’t brush the oil on the whole surface, just at the ends of each side (see video).

Then fold the sides about ½ inch towards the center to create a border and place the galette on a baking sheet. This is how it looks before baking:

Bake for 8 minutes or until lightly browned.

While phyllo dough is baking, seed and slice the poblano pepper in strips.

Carefully take phyllo dough out of oven. Layer with the Taco cheese, then poblano pepper strips, then onion, then the mozzarella & provolone cheese blend and finish with the frozen corn kernels.

Bake 12-14 minutes or until cheese has melted. If you’re feeling particularly adventurous, you can try spreading a layer of cheese between the 4th and 5th sheets!