Summer Tomato Feta and Basil Galette
Ingredients
- ¾ cup (3 2/5 oz) all-purpose flour (can also use whole wheat pastry)
- ¼ cup (2 oz) yellow cornmeal
- 3½ tbsp (48 g) chilled unsalted butter, cut into small pieces
- ¾ tsp (4 ml) salt, divided-
- 3 tbsp (45 ml) ice water
- 1 pint jewel box tomatoes (i just used sliced roma tomatoes)
- ¼ tsp (2.5 ml) freshly ground black pepper
- ½ cup (4 oz) crumbled reduced-fat feta cheese
- ¼ cup (2 oz) small basil leaves
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