Quick & Easy Tomato And Feta Galette Now that the first really good tomatoes of summer are showing up at farmers markets, I think we should all add a "tomato night" to our meal plans. And to get you started, I recommend this stunning galette because it is the most delicious way to eat tomatoes and cheese for dinner. It partners sweet tomatoes with woodsy thyme and creamy feta, then wraps it up with a buttery, flaky crust for a rustic, free-form pie that's easy enough to pull together even when you don't really feel like cooking.
I love my galettes piled high with filling to the point where it is difficult for the dough to stay in place, so I used about 2-6 tomatoes, but please feel free to use less. Because of all the tomatoes, you might want to consider using tomatoes that are not fully ripened or too juicy as you may end up with a mini tomato lake in the bottom of your crust. If you find that you still end up with a a wet-bottomed crust (surely there is a technical name for this that I do not know about), you can cover the top of the galette with foil and bake at 450 for 10 – 12 minutes which will help get rid of some of the liquid and make your crust nice and crispy again.
This galette has a delicious garlic crust and tomato/basil/feta combination reminds me of a very fancy pizza, which in a way, is what a tomato galette is.
Serves 4 to 6
For the Dough
For the Dough
In a food processor, add the flour, and salt and pulse to combine. Slowly add the butter 1 tablespoon at a time, pulsing between each addition of butter. In a small bowl whisk the egg, then add the egg to the flour and pulse until just combined. Slowly add the ice water 1 teaspoon at a time until the dough forms. Be careful to not overwork the dough.
Bring the dough to a lightly floured surface and roll into a ball, wrap in plastic and flatten. Allow it to chill in the refrigerator for about 30 minutes.
For the Tomato Filling
Preheat the oven to 400 degrees.
Slice the tomatoes about ¼ inch thick. Wash and dry the basil leaves - you can leave them whole or gently rip them in smaller pieces with your hands - do not use your knife to cut them! Break up the feta into small and medium-sized crumbles. Add salt and pepper to taste. Set everything aside.
Assembly and Cooking
Take out the dough and flatten until slightly over ¼ inch thick. Don't worry too much about the exact shape or edges - it is not supposed to be perfect. It should be around 12 inches in diameter.
Layer the tomatoes, basil and feta in the middle the the dough, leaving a 1½ inch border. Fold over the border over the tomatoes. Brush with extra virgin olive oil mixed with the minced garlic and oregano.
Bake for about 25 - 30 minutes, or until the crust is golden.