DIRECTIONS

1. Add the flour, cornmeal, salt and butter to a food processor and pulse several times.
2. Whisk together the sour cream, lemon juice and ice water.
3. Add a spoonful at a time to flour mixture just until the dough holds together.
4. Wrap well and let rest for at least 30 minutes or overnight in the refrigerator.
5. Preheat oven to 400 F (200 C).
6. Roll out dough on a floured surface to a 12 inch (30 cm) circle.
7. Trim the edges to make a rough circular shape.
8. Place on a baking sheet. (This can be done several hours in advance and refrigerated.)
9. In a bowl, combine the mozzarella, Fontina and basil and toss well.
10. Spread the cheeses over the dough, leaving a 2-inch border.
11. Place the tomatoes over the cheese, overlapping them slightly in rings. Season with salt and pepper.
12. Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit and leaving the centre uncovered.
13. Bake until the pastry is golden brown, 35 to 45 minutes.
14. Let cool for 5 minutes, then slide the galette onto a serving plate.
15. Cut into wedges and serve hot, warm or at room temperature.