Enjoy the flavors of summer with this delicious tomato and feta galette! A flaky and buttery crust topped with fresh heirloom tomatoes, creamy and tangy feta, and herbs, this recipe is easy to make thanks to store-bought puff pastry. This makes a perfect dinner or brunch.
Got any fresh tomatoes from the farmers market or garden to use up? Cause you're going to want some for this recipe! It's galette time, baby.
Fresh-ripe tomatoes are one of my favorite flavors of summer. In salads, stuffed with rice, snacked on with bread and cheese (one of my super favorite snacks!) – there are lots of delicious possibilities.
When I'm wanting something a little more than snacking on tomatoes with bread and cheese, I like to make this galette because it's simple and flavorful. I usually make it with puff pastry as shown in this recipe, but a ready-made pie crust can be a great option too!
Preparing a Galette
If your puff pastry is frozen, you'll either need to thaw it in the refrigerator overnight or place it on the counter about two hours before. Place it on a lightly floured surface and roll it out to a 13x16-inch rectangle. If you don't have puff pastry, you can also use a ready-made pie crust or make your own. If going with this route, roll out the dough to about a 13 to 14-inch circle.
Avoid a Soggy Crust by Salting and Draining the Tomatoes
Slice the tomatoes ¼-inch thick and place them on a wire rack in a baking sheet or over a sink. Season with salt and let drain for 30 minutes. Afterward, you can move the tomatoes to a paper towel-lined plate to absorb extra moisture or blot them. I don't recommend skipping this step.
Use Good Quality Feta Cheese
Don't make any shortcuts and use pre-crumbled feta. Also avoid fat-free feta. You want the good stuff here! Purchase a package of Greek block feta in brine. A couple of great brands that can be found at most grocery stores are Dodoni and Mt. Vikos. They're made with a blend of sheep and goat’s milk, and have the perfect balance of creamy, crumbly, and tangy!
Assembling and Baking your Galette
Layer the center of the pastry with feta, garlic, herbs, and tomatoes. Fold in the outside edges and brush with egg and bake in the oven at 400 degrees Fahrenheit until the crust is golden brown.
Make this for Dinner or Brunch
This galette makes a perfect dinner or breakfast/brunch option. I wouldn't judge you if you made this for a midday snack just because. 🙂 Be sure to make this and let me know how you liked it in the comments!
Tomato and Feta Galette with Puff Pastry
- 1 pound heirloom tomatoes (3 medium tomatoes), sliced ¼” thick
- ½ teaspoon kosher salt
- 5 ounces Greek feta cheese (about 1 cup), crumbled*
- 2-3 garlic cloves, thinly sliced
- 2-3 teaspoons fresh thyme leaves
- ¾ teaspoon rigani (Greek oregano)
- ¼ teaspoon sea salt
- freshly ground black pepper
- 1 egg, beaten
- 2-3 fresh basil leaves, sliced
- 1 sheet puff pastry, thawed if frozen
- Arrange tomato slices over a wire rack in a baking sheet. Sprinkle with kosher salt and set aside for at least 30 minutes to drain. An optional additional step is to move them to paper towels to further absorb any moisture or they can be blotted before assembling the galette.
- Preheat oven to 400 degrees Fahrenheit with a rack positioned in the center. Line a half baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface until it’s roughly 13x16 inches. Loosely roll the dough around the rolling pin and carefully transfer it to the prepared baking sheet, laying it out completely flat.
- Sprinkle the cheese evenly over the center of the dough, leaving a 2-inch border along each edge. Top with garlic, half of the thyme, oregano, sea salt, and pepper. Layer the tomatoes on top and add the rest of the thyme.
- Fold the edges over the filling, crimping and overlapping as needed. Brush the dough with egg.
- Bake the galette until the crust is golden brown and cooked through, about 25-40 minutes depending on your oven.
- Let cool at least 10 minutes. Garnish with fresh basil and/or additional thyme leaves.
- Serve warm and enjoy!
- Good quality feta cheese is best here. Avoid any pre-crumbled or fat-free feta and go with block feta in brine. Dodoni and Mt. Vikos are two great brands I recommend that can be found at most grocery stores - they’re both made with a blend of sheep and goat’s milk and are authentically Greek, creamy, and tangy!
- Rigani is the name of Greek oregano and has a “true” oregano flavor. It can be found online or at most Greek and Mediterranean specialty shops.