Summer Tomato, Feta, and Basil Galette

By CarolineNGa

This is modified from a Cooking Light recipe. There were several comments by people regarding the pie dough -- and few seemed to like the one in the recipe. I decided it would be better to just buy a pie dough and roll it out to the proper size for this galette.

Ivy Manning, Cooking Light

JUNE 2011

Ingredients

• 1 pint jewel box tomatoes or multicolored pear tomatoes, halved lengthwise
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
• 1/4 cup small basil leaves
• 1 pie dough (found in the refrigerated section)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 425°.

Unwrap dough, and roll dough into a 13-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Arrange tomatoes, cut sides up, on top of dough, leaving a 1 1/2-inch border. Sprinkle with the remaining 1/4 teaspoon salt and pepper. Fold edges of dough over tomatoes to partially cover. Bake at 425° for 25 minutes or until golden brown. Sprinkle evenly with cheese. Bake an additional 5 minutes. Cool for 5 minutes, and sprinkle with basil. Cut into 8 wedges.