Description
A rustic and flavorful Tomato Feta Galette made with flaky pastry, juicy tomatoes, creamy feta cheese, and fresh herbs. This Mediterranean-inspired savory tart is elegant yet simple, perfect for brunch, lunch, appetizers, or light dinners.
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
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Roll out the pastry dough into a rustic circle on the prepared baking tray.
- Slice the tomatoes and gently pat them dry with paper towels to remove excess moisture.
- Heat olive oil in a skillet over medium heat and sauté the onion and garlic until soft and fragrant.
- Spread the onion mixture over the center of the pastry, leaving a 2-inch border around the edges.
- Arrange the tomato slices over the onion mixture.
- Sprinkle feta cheese and Parmesan cheese evenly over the tomatoes.
- Season with salt, black pepper, thyme, and red pepper flakes.
- Fold the pastry edges inward over the filling.
- Brush the crust with beaten egg for a golden finish.
- Bake for 35–40 minutes until the crust is golden and crisp.
- Top with fresh basil and drizzle with balsamic glaze before serving.
Notes
- Spinach or zucchini can be added for extra vegetables and texture.
- Ricotta cheese creates a richer and creamier filling.
- Olives or sun-dried tomatoes add a Mediterranean-inspired twist.
- Sprinkle sesame seeds on the crust for added crunch.
- Patting the tomatoes dry helps prevent a soggy crust.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
