1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup small basil leaves
How to Make It
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.
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.
New use for an abundance of fresh tomatoes, but a little blah. I used whatever tomatoes were ready in the garden, which were not the ones called for, but cut them in similar sized chunks. Would be good to let them drain a little before throwing on the crust, got a little soupy. The crust turned out perfectly following the amounts listed, but did by hand with pastry blender rather than dirtying the food processor. Rolled out to 13" in b/t two sheets of saran so I didnt have to add more flour. This might have been key to getting it to stretch so far. Toppings could have used some more herbs and maybe garlic. Even though it's not meant to be a pizza, I found myself wanting to make it more pizza-like. Cornmeal crust would be easy to use for other recipes.
I agree with 2 previous posts! The crust was terrible! Could not be rolled out to 13 in. Also, you need more than 3 T. water. I would try it again with pie crust or pizza crust. I made it to take somewhere and couldn't! We ate it at home. I wouldn't even give it a 1, except that it was tasty. If I do make it again, I will do the crust differently!
I have made this galette twice and love it. I don't bother to use a food processor - when the quantity of ingredients is this small, it can be easy to overmix. I whisk together the dry ingredients and cut in the butter with a pastry cutter until the pieces are pea-sized. Then I drizzle in the ice water, a tablespoon at a time, and use a rubber spatula to gently incorporate until the dough comes together. 3 tablespoons of ice water is not enough to make a dough - I add about 6 or 7. Chill dough thoroughly, then roll it out on a well-floured board.
My husband made this for dinner tonight and the crust was terrible. It was dry and couldn't be rolled out to a circle any bigger than 9". The tomatoes were good but that's about all you can say about it.
The tomatoes were very sweet once baking condensed the sugar. The crust was grainy because of the cornmeal (I would use very fine cornmeal). For about 50 grams of fat, the portions are very small. Might be better using pizza dough .
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