Name: Tomato Feta Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 prepared pie crust or pastry dough; 3 medium tomatoes, sliced; 1 cup feta cheese, crumbled; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 tablespoons fresh basil, chopped; 1 teaspoon fresh thyme leaves; 1 small onion, thinly sliced; 1/4 cup grated Parmesan cheese; 1 egg, beaten; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1 tablespoon balsamic glaze

I love making this Tomato Feta Galette when I want a savory dish that feels rustic, fresh, and full of flavor. The flaky crust pairs perfectly with juicy tomatoes and creamy feta cheese, creating a delicious balance of textures in every bite. I always enjoy how beautiful this galette looks straight from the oven while still being simple enough for casual meals or gatherings.

Why You’ll Love This Recipe

I love how this galette combines buttery pastry with fresh Mediterranean-inspired flavors. The tomatoes become sweet and juicy while the feta adds a creamy and salty contrast that tastes incredible. I also enjoy how versatile this recipe can be because it works wonderfully for lunch, brunch, appetizers, or light dinners. Tomato Feta Galette

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust or pastry dough
Tomatoes
Feta cheese
Olive oil
Garlic
Fresh basil
Fresh thyme
Onion
Parmesan cheese
Egg
Salt
Black pepper
Red pepper flakes
Balsamic glaze

Directions

I preheat the oven and line a baking tray with parchment paper.
I roll out the pastry dough into a rustic circle.
I slice the tomatoes and lightly pat them dry to remove extra moisture.
I sauté the onion and garlic in olive oil until soft and fragrant.
I spread the onion mixture over the center of the pastry, leaving a border around the edges.
I top the pastry with sliced tomatoes, crumbled feta cheese, and Parmesan cheese.
I season everything with salt, black pepper, thyme, and red pepper flakes.
I fold the pastry edges inward over the filling.
I brush the crust with beaten egg for a golden finish.
I bake the galette until the crust becomes golden and crisp.
I finish with fresh basil and balsamic glaze before serving.

Servings and timing

Servings: 6 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

I sometimes add spinach or zucchini for extra vegetables and texture. When I want a richer flavor, I include ricotta cheese along with the feta. I also enjoy adding olives or sun-dried tomatoes for a Mediterranean twist. For extra crispiness, I sprinkle sesame seeds on the crust before baking.

storage/reheating

I store leftover galette in an airtight container in the refrigerator for up to 3 days. When I reheat it, I warm it in the oven so the crust stays crisp. I also enjoy eating slices at room temperature because the flavors remain delicious. Tomato Feta Galette

FAQs

Can I use store-bought pie crust?

I often use store-bought pastry dough when I want to save time, and it works very well.

How do I keep the crust from becoming soggy?

I lightly pat the tomatoes dry and sometimes sprinkle a little Parmesan under the filling to absorb moisture.

Can I make this galette ahead of time?

I like preparing the filling ahead and assembling the galette right before baking.

What tomatoes work best for this recipe?

I usually use Roma or heirloom tomatoes because they have great flavor and less moisture.

Can I serve this galette cold?

I enjoy it warm, but it also tastes wonderful chilled or at room temperature.

Conclusion

I always enjoy how flavorful and rustic this Tomato Feta Galette turns out. The flaky crust, juicy tomatoes, and creamy feta create a savory dish that feels both elegant and comforting. It is one of my favorite recipes to prepare when I want something fresh, simple, and beautifully homemade.