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Summer Tomato, Feta, and Basil Galette

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 2 hrs
Yield 8 servings (serving size: 1 wedge)
Pair this summery side with grilled flank steak, chicken, or salmon.

Ingredients

  • 3.4 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

Nutrition Information

  • calories 127
  • fat 6.2 g
  • satfat 3.8 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 3.5 g
  • carbohydrate 14.7 g
  • fiber 1.1 g
  • cholesterol 15 mg
  • iron 1 mg
  • sodium 322 mg
  • calcium 26 mg

How to Make It

  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.