Tomato Galette With Feta

This tomato galette with feta is sweet, savory, spicy and fresh, all at the same time.

Course Pies & Galettes

Cuisine Greek

Prep Time 15

Cook Time 35

Dough resting time 30

Servings pieces

Calories 273kcal

Author by Jenny Skrapaliori Graves

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.

Nutritional Info—Please remember that the nutritional information provided is only an estimate and can vary depending on the products used.

Nutrition