Food recipes
Summer Tomato, Feta, and Basil Galette
Summer Tomato, Feta, and Basil Galette Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow butter, without salt salt, table water, bottled, generic pears, raw spices, pepper...
Summer Tomato, Feta, and Basil Galette
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
butter, without salt
salt, table
water, bottled, generic
pears, raw
spices, pepper, black
cheese, feta
spices, basil, dried
Directions:
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.
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.2.
Preheat oven to 425.3.
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
butter, without salt
salt, table
water, bottled, generic
pears, raw
spices, pepper, black
cheese, feta
spices, basil, dried
Directions:
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.
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.2.
Preheat oven to 425.3.
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.