Summer Tomato, Feta, and Basil Galette

9 75 131
Ingredients Minutes Calories
Prep Cook Meals
45 min 30 min 1
Summer Tomato, Feta, and Basil Galette
Health Rating

Ingredients for 1 meal

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1/10 cup All-purpose white flour
0.03 cup Basil, fresh (small leaves)
0.03 tsp Black pepper
1/2 tbsp Butter, unsalted (cut into small pieces)
0.03 cup Cornmeal (yellow)
1/10 cup, crumbled Feta cheese, low fat
1/4 cup Heirloom tomatoes (or multicoloured pear tomatoes, halved lengthwise)
1/10 tsp Salt (divided)
1/3 tbsp Water (ice water)


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.

Preheat oven to 425°.

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.

Nutrition Facts

Per Portion

Calories 131
Calories from fat 61
Calories from saturated fat 37
Total Fat 6.8 g
Saturated Fat 4.2 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 22.4 mg
Sodium 338 mg
Potassium 143 mg
Total Carbohydrate 14.1 g
Dietary Fiber 1.2 g
Sugars 1.6 g
Protein 3.4 g

Dietary servings

Per Portion

Grain 0.8
Milk Alternative 0.2
Vegetables 0.5

Energy sources