- Cooking Time: 25
- Servings: 8
- Preparation Time: 30
BackstoryThis recipe was part of the Houston ExxonMobil's Aussie Ex-Pat Goumet Group - Cooking Light event - it was originally printed in Cooking Light Magazine 2011 and made by Susan Spencer White.
- 3 2/5 ounces all-purpose flour (about 3/4 cup)
- 1/4 cup yellow cornmeal
- 3 1/2 Tbls chilled unsalted butter, cut into small pieces
- 3/4 tsp salt, divided
- 3 Tbls ice water
- 1 pint jewel box tomatoes or multicolored pear tomatoes,
- halved lengthwise
- 1/4 tsp 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.