Summer Tomato, Feta, and Basil Galette

By á-4084

Ingredients

• 3 2/5 ounces all-purpose flour (about 3/4 cup)
• 1/4 cup yellow cornmeal
• 3 1/2 tablespoons chilled unsalted butter, cut into small pieces
• 3/4 teaspoon salt, divided
• 3 tablespoons ice water
• 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

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour, cornmeal, butter, and 1/2 teaspoon salt in a food processor; process until the mixture resembles coarse meal.
With processor on, slowly add ice water through food chute, and process just until combined (do not form a ball).
Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap.
Cover and chill for 30 minutes.
2. Preheat oven to 425°.
3. 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.