You’ll love our tomato 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 it, you’ll be hooked!
If you’re a fan of our delicious Tomato Galette with Feta, you’re in for a treat with our Galette With Figs And Prosciutto, Tomato Feta Pizza or Burrata and Eggplant Pizza!
Why this recipe sings
What is a galette?
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.
If you’ve never made a galette before, you first need to know that galettes are quite simple to make. They are also fun with all the different fillings and the freeform crust. You can experiment and be creative with the fruits and vegetables of the season.
Here is what you need
- 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, good tomatoes are abundant in farmer’s markets.
- Onion. My favorite is red onion, with a bold and spicy flavor that stays strong but becomes sweeter when cooked. White onions, shallots, or Vidalia onions would also work.
- Sea salt, pepper, and dried oregano.
How to make our tomato galette
Make the crust
- 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.
Prepare the fillings
- 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.
- Cut the tomatoes into thin slices and place them on paper towels.
Assemble
- Place the chilled dough between two pieces of parchment paper. Then, using a rolling pin, start at the center and 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 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 bit of 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.
What makes this tomato galette so delicious?
Follow our three steps for success.
- Step one is using one cup of good Greek feta cheese mixed with one tablespoon of ricotta. Ricotta resembles very soft 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. The herbs infuse the cheese and add another layer of flavor.
- 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.
This tomato galette recipe has many layers of flavor. It is sweet, savory, spicy, and fresh all at once. Please don’t wait until the end of tomato season to add it to your meal rotation!
Tips
- Making a tomato galette can result in a soggy crust due to the tomatoes’ excess moisture. To avoid the extra moisture, place the tomato slices on a kitchen towel right after slicing and pat them lightly right before layering.
- Another trick is to add a cheese layer first before the tomatoes. This creates a protective barrier, 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.
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Tomato Galette With Feta
This tomato galette with feta is sweet, savory, spicy and fresh, all at the same time.
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 the tomatoes’ excess moisture. To avoid the extra moisture, place the tomato slices on a kitchen towel right after slicing and pat them lightly right before layering.
-
- Another trick is to add a cheese layer first and then the tomatoes. This creates a protective barrier, 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.
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
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