I’m pretty sure you can put anything in a pastry crust and enjoy it, but I particularly loved this Summer Tomato, Feta, and Basil version. It truly is the epitome of summer and reminded me a lot of my favorite Caprese Tart with Basil Garlic Crust. The moral? Tomatoes and Basil taste good with CHEESE, whether it be feta or mozzarella! Much as I loved the butternut squash and caramelized onion galette, I wasn’t crazy about the pastry in that recipe. This crust will probably be my new go-to…whole wheat cornmeal crust happens to be my favorite type of pizza crust and that’s what this reminded me of.
A galette makes for a good side dish or an appetizer, particularly because they’re often incredibly easy to put together…which is why they’ll continue to be served up in The Sweets Life kitchen!
Looking for other Galette Recipes? Try the Roasted Vegetable Galette with Kalamata Olive Crust or the Individual Zucchini, Lemon, and Ricotta Galettes!
One Year Ago: Banana Blueberry Bread
Summer Tomato, Feta, and Basil Galette
from Cooking Light June 2011
-3/4 cup all-purpose flour (I subbed whole wheat pastry)
-1/4 cup yellow cornmeal
-3 1/2 tbsp chilled unsalted butter, cut into small pieces
-3/4 tsp salt, divided
-3 tbsp ice water
-1 pint jewel box tomatoes (I just used sliced roma tomatoes)
-1/4 tsp freshly ground black pepper
-1/2 cup crumbled reduced-fat feta cheese
-1/4 cup small basil leaves
1. Lightly spoon flour into a dry measuring cup, leveling with a knife. Add flour, cornmeal, butter, and 1/2 tsp salt to the bowl of a food processor. Pulse until mixture resembles coarse meal. Slowly add ice water through the chute of the food processor and pulse just until combined and starting to come together (but not forming a ball). Press the mixture into a 4-inch circle on plastic wrap. Cover and chill for 30 minutes.
2. Preheat oven to 425F. Unwrap doll and roll out into a 13-inch circle. Place dough on a parchment lined baking sheet. Arrange tomatoes on dough, leaving a 1 1/2 inch border. Sprinkle with remaining salt and pepper and fold edges of dough up over tomatoes to partially cover.
3. Bake at 425F for 25 minutes or until golden brown. Sprinkle with feta cheese and bake for an additional 5 minutes. Remove from oven, cool for 5 minutes, and sprinkle with basil. Slice into 8 wedges.
This content was originally posted on Honest Cooking in my featured column "Cooking the Magazines".