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Close-up shot of a tomato and feta galette on parchment paper with a slice cut out.
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Tomato and Feta Galette with Puff Pastry

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.
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Inactive Time 30 minutes
Servings 4 people
Author Marissa

Ingredients

  • 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

Instructions

  • 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!

Notes

  1. 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!
  2. 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.