For an extra layer of flavor, consider adding a thin spread of pesto under the cheese mixture. Use a variety of colorful heirloom tomatoes for a visually stunning galette. If you don't have fresh thyme, 1 teaspoon of dried thyme can be substituted. Store leftover galette in the refrigerator for up to 2 days. Reheat in a preheated oven or toaster oven to maintain the crust's crispness.
Tomato and Feta Galette
-
PREP TIME15 mins
-
COOK TIME32 mins
-
TOTAL TIME1 hrs 12 mins
-
SERVING6 People
-
VIEWS9
Embrace the rustic charm of late summer with this stunning Tomato and Feta Galette. A flaky, buttery crust cradles sweet, juicy tomatoes, fragrant herbs, and creamy feta for a symphony of flavors in every bite. Perfect as a light lunch, elegant appetizer, or impressive vegetarian main course.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate31 g
-
Cholesterol53 mg
-
Fiber2 g
-
Protein10 g
-
Saturated Fat9 g
-
Sodium442 mg
-
Sugar4 g
-
Fat25 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet, melt butter with olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 10-12 minutes. Stir in the minced garlic and fresh thyme leaves; cook until fragrant, about 1-2 minutes. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside to cool slightly.
02
StepGently unfold the thawed puff pastry on a lightly floured surface. Roll it out slightly to even the edges and create a roughly 12-inch circle or square. Transfer the puff pastry to a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 10 minutes to help prevent shrinking during baking.
03
StepPreheat oven to 450 degrees F (230 degrees C).
04
StepArrange the tomato slices on a wire rack set over a baking sheet. Sprinkle generously with salt and allow to drain for about 10 minutes to remove excess moisture.
05
StepIn a medium bowl, combine the grated Parmesan cheese, panko bread crumbs, crumbled feta cheese, and chopped fresh parsley. Mix well.
06
StepRemove the puff pastry from the freezer. Spread half of the cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges. Layer the cooled onion mixture over the cheese mixture.
07
StepGently pat the drained tomato slices dry with paper towels and arrange them artfully over the onion layer. Sprinkle the remaining cheese mixture over the tomato layer. Fold the edges of the puff pastry over the tomatoes, pleating as needed to create a rustic border. Lightly brush the exposed pastry with the beaten egg to promote browning.
08
StepBake in the preheated oven for 20-25 minutes, or until the crust is golden brown and puffed. Remove from oven and sprinkle with fresh basil leaves. Let cool on the baking sheet for 10-15 minutes before slicing and serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lorna Konopelski
Jul 1, 2025I made this for a brunch party, and it was a huge hit! Everyone raved about the flaky crust and the delicious tomato filling.
Emilia Herman
Jun 29, 2025This recipe is a keeper! Thank you for sharing.
Emmalee Homenick
Jun 29, 2025I used goat cheese instead of feta, and it was absolutely divine!
Rebekah Koch
Jun 28, 2025I added some roasted garlic to the onion mixture, and it added a wonderful depth of flavor.
Shyann Hand
Jun 27, 2025The directions were easy to follow, and the galette turned out beautifully. I will definitely be making this again.
Jena Stamm
Jun 27, 2025This is such a versatile recipe. I've made it with different vegetables, and it's always a winner.
Simeon Stehr
Jun 26, 2025Be sure to drain the tomatoes well! I didn't, and my crust was a little soggy.
Gretchen Kshlerin
Jun 26, 2025This recipe is amazing! The combination of flavors is perfect. My family loved it!