713 East Prospect Road · Fort Collins · Colorado · 80525

Tomato, Feta and Basil Galette

Though summer tomatoes, in my opinion, are best straight off the vine with no preparation, this is another great way to let them shine. This crust is very simple to make, and is a nice balance between a buttery pie crust and a doughy pizza crust. The cornmeal gives it a nice substantial texture, and the basil and feta add freshness and saltiness. I love this served with a simple greens salad, or with a fried over easy egg on top.

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.