A Greek Galette

Directions for the dough:
1. Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
2. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.

Directions for the filling:
1. In a large frying pan, heat the olive oil over medium heat, and saute the onions for approximately 2 to 3 minutes. Add the ground beef, basil, and crushed mint. Cook meat until 3/4 of the way cooked through. (Don’t worry! It’ll finish cooking in the oven). Set aside.
2. In a food processor, combine the feta, Greek yogurt, garlic, and black pepper. Pulse until a cheesy paste has been made. Yum! Don’t eat any! Save it for the galette!! Set aside.

Assembling/Cooking the galette:
1. Preheat your oven to 400 degrees.
2. Roll out the dough to approximately 1/4 inch thickness and about 12 inches round.
3. Spread half of the cheesy mixture around the center of each piece of the rolled-out dough (should cover about 8 or 9 inches). Top with beef mixture and place zucchini or other yummy vegetables on top/around the sides.
4. Fold up the dough, creating a pleat, around the filling.
5. Brush the dough with an egg wash (an egg, mixed with a bit of water).
6. Drizzle olive oil over top of the galette.
7. Bake for approximately 30 to 40 minutes, or until the crust begins to brown.

Enjoy that darn good Freeky food.

“…there’s a HOLE in this cake”