| 9 | 75 | 136 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 30 min | 8 |
| 3/4 cup | All-purpose white flour |
| 3 1/2 tbsp | Butter, unsalted (cut into small pieces) |
| 1/4 cup | Cornmeal (yellow) |
| 1/2 cup, crumbled | Feta cheese, low fat |
| 1/4 cup | Basil, fresh (small leaves) |
| 2 cup | Heirloom tomatoes (or multicoloured pear tomatoes, halved lengthwise) |
| 1/4 tsp | Black pepper |
| 3/4 tsp | Salt (divided) |
| 3 tbsp | Water (ice water) |
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.
2. 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.
3. Preheat oven to 425°.
4. 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.
5. Fold edges of dough over tomatoes to partially cover.
6. 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.
| Grain | 0.8 |
| Milk Alternative | 0.2 |
| Vegetables | 0.5 |
