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!

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

Overview

Why you will love this tomato galette

It tastes like a Greek summer. Ripe tomatoes, creamy feta, fresh basil and mint, and a crust scented with oregano — every bite is fragrant, savory, and a little sweet. This is Greek-style cooking at its most satisfying.
The crust is easier than you think. No pie dish, no blind baking, no fuss. Just butter, all-purpose flour, a pinch of oregano, and a short 30-minute rest in the fridge. It bakes up golden and flaky every time.
The filling is a flavor triple threat. The combination of juicy tomatoes, tangy feta, and fresh herbs is sweet, savory, and deeply summery all at once. It’s the kind of dish that makes people ask for the recipe before they’ve finished their slice.

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

Tomatoes, feta cheese, olive oil, flour butter and herbs on a wooden surface, view from above.

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

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.

Prepare the fillings

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.

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

Assemble

A rolled out dough between two parchment papers.

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.

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 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.

Close up of a tomato galette with feta cheese, onions and tomatoes on a cutting board with a piece cut.

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.