Summer Tomato, Feta, and Basil Galette

9 75 136
Ingredients Minutes Calories
Prep Cook Servings
45 min 30 min 8
Summer Tomato, Feta, and Basil Galette
Health Highlights


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.

Nutrition Facts

Per Portion

Calories 136
Calories from fat 69
Calories from saturated fat 41
Total Fat 7.6 g
Saturated Fat 4.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 23.6 mg
Sodium 340 mg
Potassium 142 mg
Total Carbohydrate 14.1 g
Dietary Fiber 1.2 g
Sugars 1.2 g
Protein 3.4 g

Dietary servings

Per Portion

Grain 0.8
Milk Alternative 0.2
Vegetables 0.5

Energy sources


Meal Type(s)