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I have a thing for galettes. Never mind the fact that I’m not sure I’m correctly pronouncing the word (or maybe I am, but it just does NOT roll off the tongue nicely), I haven’t met a galette I don’t love. Surprisingly, I’ve only made savory versions, though technically a galette is a pretty generic term for any flat, round, or freeform crusty cake (according to Wikipedia). Though I’m sure I’ll eventually foray into the world of sweet galettes, I’m perfectly happy to fill my galettes with savory ingredients.
I’m pretty sure you can put anything in a pastry crust and enjoy it, but I particularly loved this Summer Tomato, Feta, and Basil version that I spotted in a recent Cooking Light issue. It truly is the epitome of summer and reminded me a lot of my favorite Caprese Tart with Basil Garlic Crust. The moral? Tomatoes and Basil taste good with CHEESE, whether it be feta or mozzarella! Much as I loved my butternut squash and caramelized onion galette, I wasn’t crazy about the pastry in that recipe. This crust will probably be my new go-to…whole wheat cornmeal crust happens to be my favorite type of pizza crust and that’s what this reminded me of. 
A galette makes for a good side dish or an appetizer, particularly because they’re often incredibly easy to put together…which is why they’ll continue to be served up in my kitchen!
Summer Tomato, Feta, and Basil Galette
- Total Time: 1 hour
- Yield: 8 1x
Description
A savory galette featuring summer tomatoes–great accompaniment to grilled salmon or poultry!
Ingredients
- 3/4 cup (3 2/5 oz) all-purpose flour (can also use whole wheat pastry)
- 1/4 cup (2 oz) yellow cornmeal
- 3 1/2 tbsp (48 g) chilled unsalted butter, cut into small pieces
- 3/4 tsp (4 ml) salt, divided-
- 3 tbsp (45 ml) ice water
- 1 pint jewel box tomatoes (I just used sliced roma tomatoes)
- 1/4 tsp (2 1/2 ml) freshly ground black pepper
- 1/2 cup (4 oz) crumbled reduced-fat feta cheese
- 1/4 cup (2 oz) small basil leaves
Instructions
- Lightly spoon flour into a dry measuring cup, leveling with a knife. Add flour, cornmeal, butter, and 1/2 tsp (2 1/2 ml) salt to the bowl of a food processor. Pulse until mixture resembles coarse meal. Slowly add ice water through the chute of the food processor and pulse just until combined and starting to come together (but not forming a ball). Press the mixture into a 4-inch circle on plastic wrap. Cover and chill for 30 minutes.
- Preheat oven to 425F. Unwrap doll and roll out into a 13-inch circle. Place dough on a parchment lined baking sheet. Arrange tomatoes on dough, leaving a 1 1/2 inch border. Sprinkle with remaining salt and pepper and fold edges of dough up over tomatoes to partially cover.
- Bake at 425F for 25 minutes or until golden brown. Sprinkle with feta cheese and bake for an additional 5 minutes. Remove from oven, cool for 5 minutes, and sprinkle with basil. Slice into 8 wedges.
Notes
- From Cooking Light June 2011
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 wedge
- Calories: 140
If You Liked This Recipe, You’ll Love These
- Strawberry Galette with Basil Crust
- Stuffed Zucchini Boats
- Grilled Feta Cheese with Honey and Thyme
- Tomato and Asiago Cheese Stuffed Meatballs
Frequently Asked Questions
What makes this crust different from a standard pie dough?
This crust combines 3/4 cup all-purpose flour with 1/4 cup yellow cornmeal, giving it a texture and flavor the author compares to her favorite whole-wheat pizza crust. The cornmeal adds crunch and a slightly nutty character that a plain flour dough wouldn’t have — the author calls it her “new go-to” over the pure-flour crust she’d used in previous galettes.
Why does the dough need to chill for 30 minutes before rolling?
The dough uses 3 1/2 tablespoons of chilled butter and 3 tablespoons of ice water — resting it in the refrigerator for 30 minutes after pressing into a 4-inch circle allows the butter to firm back up and the gluten to relax, making the dough easier to roll into a 13-inch circle without tearing or shrinking.
Why is the feta added in the last 5 minutes of baking rather than at the start?
The galette bakes at 425°F for 25 minutes until the crust is golden brown, then the feta is sprinkled on and the galette returns to the oven for just 5 more minutes. Adding the cheese at the end prevents it from drying out at high heat — feta has low moisture content and would turn rubbery or burned if added from the start.
Love galettes and their rustic comfort appeal. Lovely recipe :)