Fresh Tomato Galette with Feta and Basil (Edit recipe)

A fresh tomato galette made with a flaky pie crust, whipped feta spread, tomatoes and fresh basil. This is one of my favorite recipes to make when my garden is overflowing with fresh tomatoes. You can use your favorite pie crust recipe or just pick one up at the store. Enjoy!

30 minutes

55 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	474
Fat:	31 g
Carbohydrates:	38 g
Protein:	13 g
Cholesterol:	18 g
Sodium:	580 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Jessi's Kitchen

Serves: 6

Ingredients

1.5 lb Tomato, heirloom or slicers, cored and sliced
4 oz Full Fat Cream Cheese
7 oz Feta Cheese
1 cloves Garlic, minced
1 whole Lemon zest, zest of one lemon
0.125 tsp Sea Salt
2 Tbsp fresh Basil, chopped
16 oz Refrigerated Pie Crust, homemade or store bought
1 whole Egg

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 and line a baking sheet with parchment paper.
Slice your tomatoes about 1/4 inch thick and lay on a paper towel. Sprinkle them with a little salt to help release any excess moisture.
In a bowl combine the cream cheese, feta, garlic, lemon zest, salt and basil. Mix until everything is combined. I like to use a hand mixer here
Lightly flour a clean surface and roll out the pie crust until it is about 1/8-1/4 inch thick and around 12 inches in diameter.
Place the pie crust on the parchment lined pan. Alternately, you can also roll it out directly on the parchment paper.
Spread the feta mixture on the dough leaving a 2 inch border around the edge.
Pat the tomato slices with a paper towel to remove any excess moisture.
And then arrange tomatoes on top of the cheese in a circular pattern. Be sure to overlap the slices.
Fold the edges of the dough over the tomatoes making sure the pie crust is sealed. Place the galette in the freezer for about 10 minutes while you prepare the egg wash.
Whisk together one egg and 1 tablespoon of water. When the galette is done chilling brush egg wash over the pie crust.
Bake for 45-55 minutes or until everything is golden brown and crispy.
Let cool for about 15 minutes before slicing

Notes

If you don’t prefer a lot of cheese feel free to not use all of the feta mixture on your galette.

I like to use whatever tomatoes I have growing in my garden. Feel free to use cherry tomatoes or other smaller varieties. I usually just slice them in half and then salt them like I do the slicers.

I like to chill the dough for a few minutes before baking to ensure the butter didn’t get too soft during the rolling out process. This is especially important on warm days.

I use a sourdough discard pie dough recipe for this. You can use your favorite pie dough recipe or pick one up at the store.