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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 2 Hours

Nutritional Information

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

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. 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. 2. Preheat oven to 425°.
  3. 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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