While on a recent dessert tour (I KNOW) with some of my favorite DC food bloggers, I realized how much I miss cooking. Everyone around me was talking about her latest culinary adventure, trip to the farmers market, favorite restaurant meal of the week etc., and I had nothing to contribute. Training sucks away all of my time and money, leaving me few opportunities to wander through the stalls at the Dupont Sunday market or spend all evening whipping up a gourmet meal. I’m too focused on refueling quickly and with healthy foods that I miss out on a lot.
In fact, tonight is the first time I’ve really cooked in a few weeks. I used a pretty simple recipe, sure, but it was the perfect summer post-run meal. Introducing: Tomato, Feta and Basil Galette.
- 3 2/5 ounces all-purpose flour (about 3/4 cup)
- 1/4 cup yellow cornmeal
- 3 1/2 tablespoons chilled unsalted butter, cut into small pieces
- 3/4 teaspoon salt, divided
- 3 tablespoons ice water
- 1 pint jewel box tomatoes or multicolored pear tomatoes, halved lengthwise (I used a variety pack)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
- 1/4 cup small basil leaves
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.
The tomatoes roast slightly, and the flavors are light and delicious. I’d like to try something similar with different veggies and cheeses. Any suggestions?