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A galette filled with feta cheese, onions and lots of tomatoes on a platter, cut in pieces ready to be served.

Greek Tomato & Feta Galette

This tomato & feta galette is sweet, savory, spicy and fresh, all at the same time.
Course Pies & Galettes
Cuisine Greek
Prep Time 45 minutes
Cook Time 25 minutes
Servings 8 pieces
Calories 270kcal
Author by Jenny Skrapaliori Graves


  • Rolling Pin
  • Rimmed baking sheet
  • Parchment paper


for the crust

  • 1 ½ cups all-Purpose Flour
  • 1 tbs 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 tbsp olive oil extra virgin
  • 10 fresh mint leaves coarsely chopped
  • 10 fresh basil leaves coarsely chopped
  • 1 tbsp dry greek oregano
  • 1-2 tomatoes thinly sliced
  • ¼ onion thinly sliced
  • 1 tsp brown sugar
  • salt
  • fresh ground pepper

for serving

  • 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.


    Calories: 270kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 367mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg