This tomato & feta galette is sweet, savory, spicy and fresh, all at the same time.
Course Pies & Galettes
Prep Time 45minutes
Cook Time 25minutes
Author by Jenny Skrapaliori Graves
Rimmed baking sheet
for the crust
1 ½cupsall-Purpose Flour
1tbsdry Greek oregano
½teaspoonsalt in the flour
5 - 6tablespoonscold water
For the egg wash
1egg beaten with 1 tablespoon water
For the filling
1cupfeta cheesealways get Greek
1tbsp olive oilextra virgin
10fresh mint leaves coarsely chopped
10fresh basil leaves coarsely chopped
1tbspdry greek oregano
1-2tomatoes thinly sliced
¼onion thinly sliced
fresh ground pepper
chili pepper flakes
extra virgin olive oil
fresh basil leaves
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 to make a cohesive dough.
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 tbs ricotta cheese. Mix well. Add the fresh herbs, the dry oregano, the olive oil and a generous amount of fresh 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.
On a lightly floured work surface, roll the dough into an approximately 12" circle. Transfer the dough to a parchment-lined 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 salt and fresh 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.
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.
Serve with fresh basil on top, a sprinkle of extra virgin olive oil and a pinch of chili pepper flakes.