Summer Tomato, Feta, and Basil Galette

  • Ltoeat Posted: 05/19/11
    Worthy of a Special Occasion

    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 .

  • Erica8 Posted: 05/27/11
    Worthy of a Special Occasion

    This dish was excellent. I made it for a dinner party (with no changes from the recipe as written) and it received rave reviews. An excellent, light summer dish!

  • maglover12 Posted: 09/19/11
    Worthy of a Special Occasion

    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.

  • Kcozatt Posted: 09/13/11
    Worthy of a Special Occasion

    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.

  • graftongrandma Posted: 10/01/11
    Worthy of a Special Occasion

    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!

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