Summer Tomato, Feta, and Basil Galette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pair this summery side with grilled flank steak, chicken, or salmon. 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 |
Directions:
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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