This stunning tomato-feta galette is the most delicious way to eat tomatoes and cheese for dinner. Sweet lovely tomatoes with creamy feta, in a buttery, flaky crust what’s not to like?
If you’ve never made a galette before, the first thing you need to know is that galettes are quite simple to make. And on a weekday, for a quick dinner you can definitely use store bought pie crust. On the weekend I recommend you make your own, it is really easy to make and it does not need to rest for a long time.
What makes this tomato-feta galette recipe different from others are three things in my opinion. One is using one cup of good Greek feta cheese mixed with a 1 tbsp of ricotta. Ricotta resembles a Greek cheese called Anthotyros that is often used in various pies in Greece. I love mixing it with the feta because it slightly lightens it and adds a faint sweetness to an otherwise savory flavor. My second trick is mixing fresh herbs in with the cheese. Basil, mint & feta is a killer combination that I can’t have enough of. It is a layer of flavor that is quite different from just adding chopped herbs on top. The third, last & best trick is to add a very thin sprinkle of brown sugar on top of the tomatoes as you layer them. The sugar breaks any tanginess the tomato might have and creates the perfect sweet and savory bite at the end. For me it is the most important step.
Making a tomato-feta galette can result in a soggy crust due to excess moisture from the tomatoes. One thing I do to avoid this is to rest my tomato slices on a kitchen towel right after slicing and pat them lightly right before I layer them. Another trick is to add a healthy layer of cheese first and then the tomatoes. That way I create a protective barrier and the soggy bottom is a thing of the past.
This tomato-feta galette has many layers of flavor. It is sweet, savory, spicy and fresh, all at the same time. Don’t wait until the end of tomato season to add it to your meal rotation. You’ll be sorry if you do — I’m certain of it.Print
This tomato-feta galette has many layers of flavor. It is sweet, savory, spicy and fresh, all at the same time.
for the crust
- 1 1/2 cups All-Purpose Flour
- 1 tbs dry Greek oregano
- 1/2 cup cold unsalted butter
- 1/2 teaspoon of salt in the flour
- 5 to 6 tablespoons cold water
For the egg wash
- 1 large egg beaten with 1 tablespoon water
For the filling
- 1 cup Greek feta cheese
- 1–2 tbs ricotta cheese
- 1t tbsp extra virgin olive oil
- 10 fresh mint leaves coarsely chopped
- 10 fresh basil leaves coarsely chopped
- 1 tbsp dry greek oregano
- 1–2 heirloom tomatoes thinly sliced
- 3–4 campari tomatoes thinly sliced (keep in mind that campari are small, if using regular size tomato you probably need only one)
- 1/4 onion thinly sliced
- 1 tsp brown sugar
- fresh ground pepper
- chili pepper flakes
- extra virgin olive oil
- fresh basil leaves
Make the crust:
Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.
Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
Preheat the oven to 425°F.
Make the filling and assemble
Mix one cup of feta with 1-2 tbs ricotta cheese. Mix well. Add the fresh herbs, the dry oregano, the olive oil and a generous amount of fresh ground pepper. Mix well, making sure there are no big chunks of feta left.
Cut the tomatoes into thin slices and place them on a paper towel rimmed plate.
On a lightly floured work surface, roll the dough into an approximately 12″ circle. Transfer the dough to a parchment-lined baking sheet.
Spread all of the cheese mixture over the dough, leaving a 1.5″-2″ wide bare strip along the perimeter.
Add a layer of tomato slices. Season lightly with salt and fresh ground pepper. Add some onion slices. Sprinkle a tiny bit of brown sugar all over.
Repeat a layer of tomatoes and onion, filling the space to your preference ( I like to interwind the different colors/sizes of tomatoes I might have). Season with a little salt, pepper and a tiny sprinkle of brown sugar.
Fold the bare edges of the dough towards the center. Brush the exposed edges of the crust with egg wash. Sprinkle a small pinch of chili pepper flakes all over.
Bake the galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and allow it to cool for 5 to 10 minutes before serving.
Serve with fresh basil on top, a sprinkle of extra virgin olive oil and a pinch of chili pepper flakes.