Tomato Galette with Feta

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.

Assemble

1. 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.

2. 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.
3. 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. 

3. 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.
4. 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.