This tomato galette recipe is one of the most rewarding things you can make with summer tomatoes. A flaky, herb-scented crust cradles layers of juicy ripe tomatoes, tangy Greek feta, and fresh mint and basil — sweet, savory, and a little spicy all at once. Whether you serve it for breakfast, a lazy lunch, or a light summer dinner, it disappears fast. Once you try it, you’ll be making it on repeat all season.
If you’re a fan of our delicious Tomato Galette with Feta, you’re in for a treat with our Tomato Feta Sandwich, Tomato Feta Pizza, or Burrata and Eggplant Pizza!
Why you will love this tomato galette
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 free-form crust. You can experiment and be creative with the fruits and vegetables of the season.
In Greece, savory pies and tarts have been part of the culinary tradition for centuries — think spanakopita and tiropita. A galette is the rustic French cousin of these Greek classics, and it pairs beautifully with Greek cheeses like feta, manouri, and anthotyro.
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.
This recipe works beautifully as a heirloom tomato galette — use a mix of colors
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.
The steps for success
Step 1: Mix your feta with a spoonful of ricotta. One cup of good Greek feta combined with just one tablespoon of ricotta transforms the filling completely. In Greece, we’d use manouri or anthotyro — soft, creamy cheeses that appear in pies and pastries all over the country. Ricotta is the closest substitute most people have on hand, and it does the same job beautifully: it lightens the feta, makes it creamier, and dials back the saltiness just enough.
Step 2: Mix your fresh herbs directly into the cheese. Don’t scatter the basil and mint on top as an afterthought — fold them into the feta mixture. As the galette bakes, the herbs infuse the cheese from the inside out, adding a layer of fragrance and flavor you simply can’t get any other way.
Step 3: Add a tiny pinch of brown sugar over the tomatoes. This is the step that surprises people and then converts them forever. A very thin sprinkle of brown sugar over each layer of tomatoes doesn’t make the galette sweet — it neutralizes any sharpness or acidity in the tomatoes and creates this perfect back-and-forth between savory and sweet in every single bite. Don’t skip it.
Tomato galette variations
- Heirloom tomato galette — use a rainbow of heirloom varieties for a stunning presentation.
- Cherry tomato galette — halve cherry tomatoes, no need to drain, they’re sweeter and less watery
- Tomato galette with puff pastry — swap the homemade crust for store-bought puff pastry, bake at 400°F and watch closely
- Tomato and goat cheese galette — replace feta with soft chèvre for a milder, creamier flavor
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!
Pro 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.
More Greek style savory pies you will love
Cooked it? Rate it!
If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Tomato Galette with Greek Feta
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
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..
Thank you Karini, it means so much to me that you liked it and making another already! x
This is now my 5th time I am making the galette. I am addicted to this wonderful dish!
Thank you so much Karin! x
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.
Thanks so much Gloria! Please try it, it’s actually really good!
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!
Thanks so much Shelley! Yes, good feta is key for Greek flavors. x Jenny
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.
Please try it, it is actually really good! Thanks so much Aditi!
Beautiful! Love this kind of recipe in the summer time!
Thanks Paige! It is indeed perfect for this time of the year. x Jenny
This savory version of a galette is the perfect summertime side dish. I love the feta filling in it.
Thank you Sharon! Feta & tomato is my favorite combination. x Jenny
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.
Thank you so much Amy! x
This looks incredibly filling andlike it’s bursting with flavor! Can’t wait to try
Please try it, it is actually really good! Thanks so much Jenny x
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!
Oh, thank you Jo! x
Oh my goodness, this looks delicious. Tomato and Feta is such a winning combination and I am so tempted to try your recipe out!
Hope you will love it as much as we do! Thanks so much Jagruti!
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.
Thanks so much Ramona!
This was delicious – even my kids loved it! Great flavors – we had made it several times….
Thank you Tracey! So glad you loved it! And the kids…that is always the biggest compliment. x Jenny
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?
Hi Lauren! Thank you so much, you made my day with your comment! Please try more recipes and come back to let me know what you think.
I have a recipe for baklava, it’s my grandma’s. She used to make it with pistachios and syrup. You can find it here:
https://thegreekfoodie.com/2018-6-23-pistachio-baklava-recipe/
I am planning to post a walnut/ honey version closer to fall. I love baklava! x Jenny
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.
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!
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!
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
Can’t wait to make more of this galette. So easy and delicious
This looks absolutely divine, can I use puff pastry & what would I need to do differently please? Want to make for a get together in 2 weeks.
Hi Sharon,
You can use puff pastry as well as a ready-made pie crust. Brush with the egg wash as you would and watch the baking closely. Cooking time should be similar, but do a try out ahead of time to check depending of the crust you chose to use.
Good luck! x Jenny