1. Mound the flour, cornmeal and salt on a work surface or in a bowl. Add the butter to the flour and cut in the butter until it looks like oatmeal. This can be done in a food processor by pulsing several times. 2. Whisk together the sour cream, lemon juice and 1/3 cup ice water. Add a tablespoon at a time to the flour mixture, using a fork to distribute the liquid. Add just enough water so the dough holds together. Wrap well and let rest for at least 30 minutes, or overnight, in the refrigerator. 3. Preheat oven to 400. 4. Roll out the dough on a floured surface to a 12-inch circle. Trim the edged to make a circular shape. Place on a baking sheet. (This can be done several hours in advance and refrigerated). 5. In a bowl, combine the mozzarella, Fontina and basil. Spread the cheeses over the dough, leaving a 2-inch border. Place the tomatoes over the cheese, overlapping them slightly in rings. Season with salt and pepper. Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit and leaving the center uncovered. 6. Bake until the pastry is golden brown, 35 to 45 minutes. Let cool for 5 minutes, the slide the galette onto a serving plate. Cut into wedges and serve hot, warm, or room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
