Ingredients and Preparation
1/2 cup white flour
1/4 cup whole wheat flour
1/4 cup yellow cornmeal
3 1/2 Tablespoons chilled butter, cut into small chunks
1/2 teaspoon salt
Combine above ingredients in a food processor and pulse until the butter is evenly distributed and well broken up.
3 Tablespoons ice water
While the food processor is running, add one tablespoon of water at a time until the mixture just comes together. Pat the dough into a flat circle, about 4 inches in diameter, on plastic wrap. Cover and chill for 30 minutes.
Preheat oven to 425
2-3 medium sized, ripe tomatoes- sliced into rounds
Salt and Pepper
Once the dough has chilled, roll out to about a 13 inch diameter circle. Arrange tomato slices on top, leaving a 1 inch border all the way around. Fold the border over the edges of the tomatoes to give the galette a rustic crust. Sprinkle with salt and pepper to your taste.
Bake on parchment paper at 425 degrees for 25 minutes , or until the crust is golden brown.
Feta cheese- about 1/2 cup
Remove galette from oven and sprinkle with Feta cheese. Bake for an additional 5 minutes.
Fresh basil leaves
Remove galette from oven and cool for 5 minutes. Just before serving, place fresh basil leaves on top.