TOMATO GALETTE WITH BASIL PESTO & FETA,

This homey galette tart is a delicious way to use up fresh summer tomatoes. —Kate Wood, Selma, AL

Prep: 25 min. • Cook: 35 min. + cooling Makes: 6 servings

2 Roma tomatoes, sliced

1/8 in. thick 1 pint grape tomatoes, halved

3/4 tsp. salt

2 Tbsp. prepared pesto

1 Tbsp. mayonnaise

Dough for single-crust pie

1/2 cup crumbled feta cheese, divided

1 tsp. Italian seasoning

1/2 tsp. pepper

1 large egg

1 Tbsp. water

1 Tbsp. grated Parmesan cheese Fresh basil leaves, optional

1. Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone.

2. Spread pesto mixture over crust to within 2 in. of edge; top with 1/4 cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining 1/4 cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with the egg wash and sprinkle with Parmesan.

3. Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil leaves before serving.

1 PIECE 315 cal., 21g fat (12g sat. fat), 77mg chol., 693mg sod., 24g carb.

(3g sugars, 2g fiber), 7g pro.

DOUGH FOR SINGLE-CRUST PIE

Combine 13/4 cups all-purpose flour,

11/2 tsp. sugar and 1/4 tsp. salt; cut in 6 Tbsp. cold butter and 1/3 cup shortening until crumbly. Gradually add 4-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour.

“Butter and shortening are the secret to a tender, flaky crust.”