tomato feta and basil galette

Isn’t summer all about homegrown tomatoes and garden-fresh herbs?  I mean, I’d be hard pressed to ever grow tired of tomatoes chopped into salads or drizzled with balsamic over Buffalo mozzarella, but I’m not opposed to using the season’s bounty in new and unique ways.

I pulled this recipe from the June issue of Cooking Light; enticed by the variety of savory flavors, the textures, the colors, and the opportunity to use a few garden-fresh ingredients.  The cornmeal dough is easy-peasy to whip up, rolled out nicely, and created a beautiful crust.   Despite the fact I baked it on a really hot and muggy day, the galette was refreshing even warm from the oven.  The only thing I’d suggest is cutting down on the 1/4 tsp of salt the recipe has added to the tomatoes prior to baking.  I generally don’t salt tomatoes before I eat them and I found the finished product a little on the salty side for my taste.  Other than that, it’s an elegant but rustic addition to a meal, or served as an appetizer with a glass of wine before dinner.  Enjoy!

Tomato, Feta and Basil Galette


  • 3/4 cup all-purpose flour
  • 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


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 and serve.