Fresh Tomato Galette with Feta and Basil
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!
PREP TIME
30 minutes
COOK TIME
55 minutes
INGREDIENTS
9
Serves: 6
Ingredients
- 1.5 lb1.5 lb1.5 lb Tomato, heirloom or slicers, cored and sliced
- 4 oz4 oz4 oz Full Fat Cream Cheese
- 7 oz7 oz7 oz Feta Cheese
- 1 cloves1 cloves1 cloves Garlic, minced
- 1 whole1 whole1 whole Lemon zest, zest of one lemon
- 0.125 tsp0.125 tsp0.125 tsp Sea Salt
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, chopped
- 16 oz16 oz16 oz Refrigerated Pie Crust, homemade or store bought
- 1 whole1 whole1 whole Egg
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Process
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.Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Nut Free Pescetarian Shellfish Free Sugar Free Vegetarian| 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. | |
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One response to “Fresh Tomato Galette with Feta and Basil”
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This is stunning!