tomato, feta, & basil galette


I just had possibly the most classic summer of my life. I fell hard for a boy who lives across the country (who went back there last week), I rode my bike everywhere, went sailing and exploring, and probably, maybe spent more days reading in the park than working.


Farmers market visits were also made. I made sure to get tomatoes and zucchini as often as I could so I could come home and make this meal. The zucchini saute is so delicious it can hold up a meal just on its own, and the galette's crust is... well, it's really kind of hard to not eat all the dough before it's cooked.

So here are my two new favorite summer recipes. Hope you can make them before it's all cold and junk. Also, I hope you had a dreamy summer, too. I'd love to hear about it.

Summer Tomato, Feta, and Basil Galette (via Cooking Light)


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
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup small basil leaves


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.

Quick Sauté of Zucchini with Toasted Almonds (via Smitten Kitchen)

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or paremsan, in thin slices

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.
Season with salt and pepper and serve immediately, with or without cheese on top.