CORNMEAL DOUGH

Prepare crust: Place the cornmeal, flour, salt and herbs in bowl of a food processor. Pulse to combine. With machine running, add butter, piece by piece, through feed tube. With processor running, add water, a tablespoon at a time, through feed tube. The dough should come together when pinched between your fingers. Form dough into a ball and flatten out to a disk. Wrap in plastic food wrap. Refrigerate for 30 minutes.

Place a piece of parchment on a work surface and dust with cornmeal. Dust top of disk with cornmeal. Top with another piece of parchment paper. Roll dough out into an 11-inch round. Remove top piece of parchment. Place dough, with bottom parchment paper, onto a baking sheet pan.

TOMATO FETA GALETTE

Preheat oven to 375 degrees. Slice tomatoes into ¼-inch slices. Place on a paper-towel-lined plate to absorb excess liquid.

Heat sauté pan on medium heat. Add 1 teaspoon olive oil. Add onion. Sauté until translucent. Remove and cool to room temperature.

Spread breadcrumbs on bottom of rolled out cornmeal crust, leaving a 1-inch border. Spread sautéed onion over breadcrumbs. Place tomato rounds in a single layer on dough. Sprinkle top with crumbled feta. Sprinkle with sea salt.

Whisk together egg and cream/half and half. Fold dough edge up over galette sides. Pinch dough edges to create pleats. Brush top of pleated dough with egg wash. Bake for 35 minutes or until crust is browned. Cool for 10 minutes before cutting. When ready to serve, drizzle with remaining 1 teaspoon olive oil and sprinkle with snipped chives.