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 .
Summer Tomato, Feta, and Basil Galette
Ltoeat Posted: 05/19/11
Erica8 Posted: 05/27/11
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
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
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
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!
KaylaD Posted: 08/02/14
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.