Summer Tomato, Feta, And Basil Galette

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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

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