• 8servings
  • 127calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3.4 ounces all-purpose flour (about 3/4 cup)

  2. 1/4 cup yellow cornmeal

  3. 3 1/2 tablespoons chilled unsalted butter, cut into small pieces

  4. 3/4 teaspoon salt, divided

  5. 3 tablespoons ice water

  6. 1 pint jewel box tomatoes or multicolored pear tomatoes, halved lengthwise

  7. 1/4 teaspoon freshly ground black pepper

  8. 1/2 cup (2 ounces) crumbled reduced-fat feta cheese

  9. 1/4 cup small basil leaves

Instructions Jump to Ingredients ↑

  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.


Send feedback