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1
Mound the flour, cornmeal and salt on a work surface or in a bowl.
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2
Add the butter to the flour and cut in the butter until it looks like oatmeal.
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3
This can be done in a food processor by pulsing several times.
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4
Whisk together the sour cream, lemon juice and 1/3 cup ice water.
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5
Add a tablespoon at a time to the flour mixture, using a fork to distribute the liquid.
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6
Add just enough water so the dough holds together.
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7
Wrap well and let rest for at least 30 minutes, or overnight, in the refrigerator.
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8
Preheat oven to 400.
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9
Roll out the dough on a floured surface to a 12-inch circle.
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10
Trim the edged to make a circular shape.
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11
Place on a baking sheet.
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12
(This can be done several hours in advance and refrigerated).
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13
In a bowl, combine the mozzarella, Fontina and basil.
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14
Spread the cheeses over the dough, leaving a 2-inch border.
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15
Place the tomatoes over the cheese, overlapping them slightly in rings.
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16
Season with salt and pepper.
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17
Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit and leaving the center uncovered.
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18
Bake until the pastry is golden brown, 35 to 45 minutes.
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19
Let cool for 5 minutes, the slide the galette onto a serving plate.
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20
Cut into wedges and serve hot, warm, or room temperature.
