You’ll love our tomato feta galette! Juicy, ripe tomatoes, tangy feta cheese, and flaky pastry create a mouthwatering experience with every bite. Enjoy this versatile dish for breakfast, lunch, or dinner. Once you try our tomato feta galette, you’ll be hooked!

If you love this Tomato Galette, you will also love this galette with figs, prosciuttosquash galette with goat cheese or Leek And Potato Galette!

A tomato galette with feta cheese, onions and tomatoes on a cutting board.

Why this recipe sings

If you’ve never made a galette before, you first need to know that galettes are quite simple to make.

Galette (in French cuisine) is a single-crust, free-form pie with a vegetable, meat, or fruit filling and the crust folded partway over the top of the filling.

This is a Greek-style tomato galette filled with lovely ripe tomatoes, fresh herbs like basil and mint, and creamy feta cheese.

The crust is easy to make and does not need to rest for long. It is flaky and delicious, made with butter, all-purpose flour, and a pinch of oregano.

The filling is savory, sweet, and full of flavor. The tomatoes combined with the creamy feta and the herbs are fragrant and summery.

Here is what you need

Tomatoes, cherry tomatoes, an onion, an egg, fresh herbs, a stick of butter, a spoon with brown sugar, a bowl with flour, a bowl with feta cheese and a small bowl with ricotta on a butcher block.
  • All-purpose flour. You can also use bread flour if you have it handy.
  • Good quality butter. If you use salted, omit the teaspoon of salt when you mix the dough.
  • Extra virgin olive oil.
  • Good quality feta cheese. Greek feta is always in a block and kept in brine. Dodoni feta and Mt Vikos feta are great cheeses available at most supermarkets. Trader Joe’s also has Greek feta sold in brine. Please don’t buy fat-free feta. It does not exist in Greece. Also, avoid pre-crumbled feta; it is dry and has no flavor.
  • Ricotta cheese. In Greece, we would use manouri or anthotyro. Mixed with the feta makes a creamy filling.
  • Fresh herbs. Basil and mint make any dish feel like summer.
  • Ripe tomatoes. Choose any size, mixing different sizes and colors of tomatoes. In the summer, there is an abundance of good tomatoes in farmer’s markets, so choose your favorites.
  • Red Onion. My favorite onion has a bold and spicy flavor that stays strong but sweeter when cooked.
  • Sea salt, pepper, and dry oregano.

How to make it

Four images. Top left, a hand with butter and flour between the fingers over a bowl. Top right, a hand mixing flour and butter in a bowl. Bottom left, dough on a cutting board. Bottom right, dough wrapped in cling film on a cutting board.

Whisk together the dry ingredients.

Work in the butter until the mixture is crumbly. Drizzle in 5-6 tablespoons of water, stirring gently until everything is evenly moistened. Add a final tablespoon of water if necessary.

Pat the dough into a disk, wrap it in a film or a reusable silicone bag and refrigerate for 30 minutes.

White cheese with herbs on a bowl and a stream of olive oil being poured inside.

Mix one cup of feta with 1-2 tbs ricotta cheese. Add the fresh herbs, the dry oregano, the olive oil, and a generous amount of freshly ground pepper. Mix well, making sure there are no big chunks of feta left.

Tomato slices on papaer towewls.

Cut the tomatoes into thin slices and place them on a paper towel.

A rolled out dough between two parchment papers.

Place the dough between two large pieces of parchment paper. Place the chilled dough between two pieces of parchment paper. Then, using a rolling pin, start at the center and begin to roll the dough away from your body, rotating it 90 degrees every few rolls to ensure an even thickness and a round shape.Roll out the dough into an approximately 12″ circle. Transfer it to a baking sheet.

A rolled out dough with tomato filling on parchment paper.

Spread the cheese mixture over the dough, leaving approximately a 1.5″ wide bare strip along the perimeter. Some parts might be uneven. That is fine, it is not an issue since you are folding the dough over the tomatoes and it can overlap.

Follow with a layer of tomato slices. Season lightly with salt and freshly 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 mix the different colors/sizes of tomatoes I might have)—season with a little salt, pepper, and a tiny sprinkle of brown sugar. 

Brushing egg wash on a galette.

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.

A tomato galette with feta cheese, onions and tomatoes on a cutting board surrounded with different color and size tomatoes.

Why is this tomato galette different?

There are three steps I follow when I make it.

  • Step number one is using one cup of good Greek feta cheese mixed with one tablespoon of ricotta. Ricotta resembles Greek cheeses like Anthotyros and manouri, often used in various pies in Greece. I love mixing it with the feta because it lightens the cheese and makes it creamier and less salty.
  • The second step is mixing fresh herbs with the cheese. Basil, mint & feta is a great combination I can’t have enough of. It adds a layer of flavor that is quite different from just adding chopped herbs on top.
  • The third, last & best step 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.

Tips & Tricks

  • Making a tomato galette can result in a soggy crust due to excess moisture from the tomatoes. Place the tomato slices on a kitchen towel right after slicing and pat them lightly right before layering to avoid the extra moisture.
  • Another trick is adding a cheese layer first and then the tomatoes. A protective barrier is created, and the soggy bottom is a thing of the past.
  • You can substitute gluten-free all-purpose flour for regular flour. I had good results with Bob’s Mill. If you use this flour, bake the galette for an extra 5 minutes.
Close up of a tomato galette with feta cheese, onions and tomatoes on a cutting board with a piece cut.

This tomato galette recipe 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!

Check out my Greek pantry staples 

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A tomato galette with feta cheese, onions and tomatoes on parchment paper.

Tomato Galette With Feta

by Jenny | The Greek Foodie
This tomato galette with feta is sweet, savory, spicy and fresh, all at the same time.
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Dough resting time 30 minutes
Course Pies & Galettes
Cuisine Greek
Servings 8 pieces
Calories 273 kcal

Equipment

  • Rolling Pin
  • Rimmed baking sheet
  • Parchment paper

Ingredients
  

for the crust

  • 1 ½ cups all-Purpose Flour
  • 1 tablespoon dry Greek oregano
  • ½ cup unsalted butter cold
  • ½ teaspoon salt in the flour
  • 5 – 6 tablespoons cold water

For the egg wash

  • 1 egg beaten with 1 tablespoon water

For the filling

  • 1 cup feta cheese always get Greek
  • 1-2 tbs ricotta cheese
  • 1 tablespoon olive oil extra virgin
  • 10 fresh mint leaves coarsely chopped
  • 10 fresh basil leaves coarsely chopped
  • 1 tablespoon dry greek oregano
  • 1-2 tomatoes thinly sliced
  • ¼ onion thinly sliced
  • 1 teaspoon brown sugar
  • salt
  • fresh ground pepper

for serving

  • chili pepper flakes
  • extra virgin olive oil
  • fresh basil leaves

Instructions
 

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.
  • 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 tablespoons of ricotta cheese. Mix well. Add the fresh herbs, the dry oregano, the olive oil and a generous amount of freshly 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.
    • Place the dough between two large pieces of parchment paper.
      Place the chilled dough between two pieces of parchment paper. Then, using a rolling pin, start at the center and begin to roll the dough away from your body, rotating it 90 degrees every few rolls to ensure an even thickness and a round shape.
      Roll out the dough into an approximately 12" circle. Transfer it to a baking sheet.
    • Spread 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 sea salt and freshly 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 (mix the different colors/sizes of tomatoes you might have)—season with a little salt, pepper, and a tiny sprinkle of brown sugar.
    • Beat one egg with a teaspoon of water to make the eggwash.
      Fold the bare edges of the dough towards the center. Brush the exposed edges of the crust with the egg wash. Sprinkle a pinch of chili pepper flakes all over.
    • Bake the galette for 25 to 35 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.

    Notes

    • Making a tomato galette can result in a soggy crust due to excess moisture from the tomatoes. Place the tomato slices on a kitchen towel right after slicing and pat them lightly right before layering to avoid the extra moisture.
    • Another trick is adding a cheese layer first and then the tomatoes. A protective barrier is created, and the soggy bottom is a thing of the past.
    • You can substitute gluten-free all-purpose flour for regular flour. I had good results with Bob’s Mill. If you use this flour, bake the galette for an extra 5 minutes.
    • Use ¼ cup + 2 tablespoons extra virgin olive oil instead of ½ cup of butter for the dough.
     
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 273kcalCarbohydrates: 21gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 368mgPotassium: 116mgFiber: 2gSugar: 2gVitamin A: 701IUVitamin C: 3mgCalcium: 133mgIron: 2mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Tomato Galette with Feta

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    Recipe Rating




    33 Comments

    1. 5 stars
      just tried my very first Galette and it was divine! And a big success, I already had to promise to make another one tomorrow. Thank you Jenny, this is a keeper! And looks so pretty..

      1. Thank you Karini, it means so much to me that you liked it and making another already! x

    2. 5 stars
      I love the rustic look of this recipe. Perfect for lunch, brunch, or as an appetizer. I know this would be a hit in my house.

    3. 5 stars
      Just gorgeous! So perfect with summer’s amazing, fresh-from-the garden tomatoes! Thanks for the great tips – like scouting out Dodoni brand feta and also about how to avoid a “soggy bottom,” especially with such a watery filling as tomatoes. So helpful!

    4. 5 stars
      I need to try galette and this recipe looks amazing to try my first on now. Easy, well explained, and just too tempting to not make it. Thanks for sharing.

    5. 5 stars
      This savory version of a galette is the perfect summertime side dish. I love the feta filling in it.

    6. 5 stars
      I love this idea for a free form pie. And with all the delicious summer tomatoes, it will be a fun appetizer or light lunch.

    7. 5 stars
      That galette looks very delicious! I love feta and tomato combination in any dish. A rustic galette never fails to impress, and your’s turned out stunning!

    8. Oh my goodness, this looks delicious. Tomato and Feta is such a winning combination and I am so tempted to try your recipe out!

    9. 5 stars
      This galette looks incredible and the combination is definitely a winner. Absolutely love the addition of the oregano to the pastry. I am making this super fast. Thank you for the recipe and the inspiration.

    10. 5 stars
      This was delicious – even my kids loved it! Great flavors – we had made it several times….

    11. 5 stars
      This recipe is a revelation: crisp, buttery pastry and summer flavours of tomatoes and herbs. I made it exactly as written. I’ll have to try more Greek Foodie recipes. Do you ever make baklava with walnuts and honey?

    12. This is the perfect recipe for this time of year when all of the tomatoes are ripening in gardens and farmers markets are full of fresh tomatoes and herbs. Your instructions were very clear and easy to understand. I can’t wait to try this.

    13. 5 stars
      I made this galette today and it turned out great! It was perfect and tasted delicious! I used canned tomatoes as I didn’t have any fresh ones. Thanks for posting this yummy recipe!

    14. Hi. Two questions: Can I use lard instead of butter? If yes, same amount? When you say to always get GREEK Feta cheese, do you “just” mean Feta that’s made from goat’s or sheep’s milk and not cow’s milk or do you mean it must be MADE in Greece? Thanks!

      1. Hi Monika,
        Sure you can use lard, you can use the same amount as with butter. Lard will affect the texture of the crust, it might be a little more savory and drier with more crumble.
        I am Greek born and raised can only allow myself to use Greek feta. 🤷🏼‍♀️ made in Greece. I don’t like the French fat free feta for example, fat free feta does not exist in Greece. I also don’t buy the crumbled feta in the plastic containers, I find it too dry and flavorless. I get a block of feta in brine. I find Greek feta at my local Shoprite, Whole Foods etc
        One brand I like is DODONI, here is the link https://www.dodoni.us/
        and another MT VIKOS https://www.mtvikos.com/
        Trader Joe’s has Greek feta block in brine.
        Bulgarian feta is good, just make sure it is a block in brine.
        Keep in mind you can also use goat cheese.
        Thank you 😊 x Jenny