Description
A savory galette featuring summer tomatoes–great accompaniment to grilled salmon or poultry!
Ingredients
Scale
- 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 (2.5 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 (2.5 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