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.
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)
More From Cooking Light
Total: 2 Hours
Amount per serving
- Calories: 127
- Fat: 6.2g
- Saturated fat: 3.8g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 3.5g
- Carbohydrate: 14.7g
- Fiber: 1.1g
- Cholesterol: 15mg
- Iron: 1mg
- Sodium: 322mg
- Calcium: 26mg
- 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
- 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.
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