Description
A rustic and savory Tomato and Feta Galette made with flaky puff pastry, fresh heirloom tomatoes, tangy Greek feta, and aromatic herbs, perfect as a warm appetizer or light main dish.
Ingredients
Scale
Produce
- 1 pound heirloom tomatoes (3 medium tomatoes), sliced ¼” thick
- 2–3 garlic cloves, thinly sliced
- 2–3 teaspoons fresh thyme leaves
- 2–3 fresh basil leaves, sliced
Dairy
- 5 ounces Greek feta cheese (about 1 cup), crumbled
- 1 egg, beaten
Pantry
- ½ teaspoon kosher salt
- ¾ teaspoon rigani (Greek oregano)
- ¼ teaspoon sea salt
- freshly ground black pepper, to taste
- 1 sheet puff pastry, thawed if frozen
Instructions
- Drain Tomatoes: Arrange tomato slices over a wire rack placed on a baking sheet. Sprinkle with kosher salt and set aside for at least 30 minutes to drain excess moisture. Optionally, blot with paper towels before assembling to remove additional moisture.
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and position a rack in the center. Line a half baking sheet with parchment paper.
- Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface until roughly 13 by 16 inches. Loosely roll the dough around a rolling pin and carefully transfer it to the prepared baking sheet, laying it flat.
- Add Fillings: Evenly sprinkle the crumbled feta cheese over the center of the dough, leaving a 2-inch border. Top with sliced garlic, half of the thyme leaves, rigani, sea salt, and freshly ground black pepper. Layer the drained tomato slices on top and sprinkle with the remaining thyme.
- Fold Edges: Fold the edges of the dough over the filling, crimping and overlapping as needed to create a rustic edge. Brush the dough edges with the beaten egg for a golden finish.
- Bake Galette: Bake in the preheated oven for 40 minutes or until the crust is golden brown and cooked through.
- Cool and Garnish: Let the galette cool for at least 10 minutes before garnishing with fresh basil slices and additional thyme leaves if desired.
- Serve: Serve warm and enjoy this flavorful rustic galette.
Notes
- Use good quality block feta cheese in brine for the best flavor and texture, avoiding pre-crumbled or fat-free varieties.
- Rigani is Greek oregano and provides an authentic oregano flavor; it can be found at Mediterranean specialty shops or online.
- Draining the tomato slices helps prevent the galette from becoming soggy.
- If puff pastry is frozen, ensure it is fully thawed before rolling out.
- Adjust baking time slightly based on your oven for a perfectly golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 70 mg
