Summer Tomato, Feta, and Basil Galette

Photo: Anna Williams; Styling: Pam Morris
Pair this summery side with grilled flank steak, chicken, or salmon.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

June 2011