Tomato Galette

• 1 cup all-purpose flour, placed in freezer for 1 hour
• 14 cup yellow cornmeal, placed in the freezer for 1 hour
• 12 teaspoon kosher salt
• 8 tablespoons unsalted butter, cut into 1/2 inch pieces and placed in the freezer for 1 hour (1 stick)
• 3 tablespoons sour cream
• 1 teaspoon fresh lemon juice
• 34 cup mozzarella cheese, grated
• 34 cup Fontina cheese, grated
• 14 cup fresh basil leaf, cut into thin srips
• 3 medium tomatoes, ripe but firm and thinly sliced
• fresh ground black pepper

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

flour, yellow cornmeal, kosher salt, unsalted butter, sour cream, lemon juice, mozzarella cheese, fontina cheese, fresh basil leaf, tomatoes, fresh ground black pepper

Taken from www.food.com/recipe/tomato-galette-385736 (may not work)