Tomato and Feta Galette

This Tomato and Feta Galette is the perfect way to use up fresh, summer tomatoes and so easy to do too! Fresh tomatoes and chunks of feta in a flaky crust.

I love a good galette! They have all the makings of a delicious pie- the delicious crust and wonderful fillings- without all the hassle! They don’t have to look pretty and are often rustic looking – please ignore my type A personality shining through here. I just had to laying out tomatoes in spiral. You don’t need to do that with a galette. Just lay out your crust, spread out your fillings and fold over the edges to hold them in. Then bake. That’s all that is required. But if you’re a type A like me, you can arrange the fillings beautifully and it is still so easy to make!

I have made several versions of galette, some of which I have shared the recipes for on this site. They can be savory like this one and my Mediterranean Vegetable Galette or sweet like my Apple Ginger Galette. I have never been disappointed by a galette- even the ones that have fallen apart on me. They have all been delicious.

This one is no exception! I used fresh tomatoes (some from the garden and some from a farm stand we passed on our drive home from an errand the other day). And added fresh basil and cheese into the mix. Enveloped in the delicious flaky crust, it was the perfect lunch!

A Tomato and Feta Galette sprinkled with extra feta and fresh basil.

How to make Tomato and Feta Galette

To make this galette, you will need:

  • 1 1/2 cups flour
  • 1/2 cup cold butter
  • 1/2 teaspoon salt
  • 5-6 tablespoons water
  • 1/2 cup ricotta cheese
  • 1/2 tablespoon fresh basil. chopped
  • salt and pepper to taste
  • 4 tomatoes
  • 2 tablespoons crumbled feta
  • 1 egg, beaten
  • 1 tablespoon water
Closeup of a Tomato and Feta Galette.

The first thing I do when making this galette, I start with the dough. I add flour and salt to food processor and pulse to combine. Then I add the butter and pulse until the mixture resembles a coarse meal. Finally, I add the water and pulse. I turn it out onto a floured surface and form it into a ball. Then cover it with plastic wrap and place in fridge for 30 minutes.

While the dough chills in the fridge, I slice tomatoes and lay them out on paper towels. They get patted down lightly with paper towel to try to soak up some moisture.

Next, I add ricotta, basil, salt and pepper into a small bowl and mix to combine.

Once the tomatoes and ricotta mixture are prepped, I preheat my oven to 425F and remove the dough from fridge. I roll it out on a floured surface to a circle with a 12″ diameter and then place it on a baking sheet lined with parchment paper.

To assemble the galette, I spread the ricotta mixture into the center of the crust, leaving about 2 inches space from the edge (I need this to fold over the crust in the last step). I arrange the tomatoes on top of ricotta mixture and sprinkle them with feta cheese. Then I fold over the edges of the galette and brush with egg wash. It bakes for about 35 minutes or until the crust has turned a nice golden brown colour. When its out of the oven, I sprinkle it with fresh basil before serving.

I hope you give this recipe a try and enjoy it as much as we do! Bon appetit!

-Cathy

You may also like:

Mediterranean Vegetable Galette
Apple Ginger Galette

A Tomato and Feta Galette sprinkled with extra feta and fresh basil.

Tomato and Feta Galette

Herbs and Flour
This Tomato and Feta Galette is the perfect way to use up fresh, summer tomatoes and so easy to do too! Fresh tomatoes and chunks of feta in a flaky crust.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Appetizers, Dinner
Cuisine French
Servings 6 servings
Calories 325 kcal

Ingredients
  

For the crust

  • 1 1/2 cups flour
  • 1/2 cup butter cold
  • 1/2 teaspoon salt
  • 5-6 tablespoons water

For the filling

  • 1/2 cup ricotta cheese
  • 1/2 tablespoon fresh basil chopped
  • salt and pepper to taste
  • 4 tomatoes
  • 2 tablespoons feta crumbled

For the egg wash

  • 1 egg beaten
  • 1 tablespoon water

Instructions
 

  • Add flour and salt to food processor and pulse to combine. Add the butter and pulse until mixture resembles a coarse meal. Add water and pulse. Turn out onto a floured surface and form into a ball. Cover with plastic wrap and place in fridge for 30 minutes.
  • Slice tomatoes and lay out on paper towels. Pat lightly with paper towel on top to try to soak up some moisture.
  • Add ricotta, basil, salt and pepper into a small bowl and mix to combine.
  • Preheat oven to 425F. Remove dough from fridge and roll out on a floured surface to a circle with a 12″ diameter. Place on a baking sheet lined with parchment paper.
  • Spread ricotta mixture into the center of the crust, leaving about 2 inches space from the edge. You will need this to fold over the crust in the last step.
  • Arrange tomatoes on top of ricotta mixture. Sprinkle with feta cheese.
  • Fold over the edges of the galette and brush with egg wash. Bake for about 35 minutes or until the crust has turned a nice golden brown colour. Sprinkle with fresh basil before serving.

Nutrition

Calories: 325kcalCarbohydrates: 28gProtein: 8gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 425mgPotassium: 268mgFiber: 2gSugar: 3gVitamin A: 1319IUVitamin C: 11mgCalcium: 93mgIron: 2mg
Keyword feta, feta cheese, fresh tomatoes, garden tomatoes, savory pie, savoury pie, tomatoes
Tried this recipe?Let us know how it was!

One Comment

  1. Pingback: Apple Ginger Galette - Herbs & Flour

Leave a Comment

Your email address will not be published.

Recipe Rating




*