Summer Tomato, Feta, And Basil Galette – a delicious recipe with yellow cornmeal, butter, salt, water, tomatoes, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 425u00b0.
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 425u00b0 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.
253
kcal
Calories
15
g
Fat
23
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Summer Tomato, Feta, And Basil Galette falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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