Description
A delicious and rustic Tomato and Feta Galette made with flaky puff pastry, tangy Greek feta, fresh herbs, and juicy heirloom tomatoes. Perfect as a savory appetizer or light main dish.
Ingredients
Scale
Main 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, to taste
- 1 egg, beaten
- 2–3 fresh basil leaves, sliced
- 1 sheet puff pastry, thawed if frozen
Instructions
- Drain the tomatoes: Arrange tomato slices over a wire rack set on a baking sheet. Sprinkle with kosher salt and let them drain for at least 30 minutes to remove excess moisture. Optionally, blot or transfer to paper towels to absorb more liquid before assembling.
- Preheat the oven: Set oven temperature to 400 degrees Fahrenheit and position the rack in the center. Line a half baking sheet with parchment paper.
- Prepare the puff pastry: Lightly flour your workspace and roll out the puff pastry sheet to approximately 13×16 inches. Loosely roll it around a rolling pin and transfer carefully to the prepared baking sheet, unrolling it flat.
- Add cheese and herbs: Evenly sprinkle the crumbled feta over the center of the pastry, keeping a 2-inch border around the edges. Scatter garlic slices, half of the thyme leaves, rigani (oregano), sea salt, and freshly ground black pepper over the cheese.
- Layer the tomatoes: Arrange the drained tomato slices on top of the cheese and herbs. Sprinkle the remaining thyme over the tomato layer.
- Fold the edges: Carefully fold the pastry edges over the filling, crimping and overlapping the dough as needed to create a rustic border. Brush the folded dough edges with the beaten egg for a golden finish.
- Bake the galette: Place the galette in the preheated oven and bake until the crust is golden brown and fully cooked, about 30 minutes.
- Cool and garnish: Remove from oven and let the galette cool for at least 10 minutes. Garnish with fresh basil leaves and additional thyme if desired.
- Serve and enjoy: Serve the galette warm as a savory appetizer or light meal.
Notes
- Use good quality block Greek feta cheese in brine for the best flavor and texture; avoid pre-crumbled or fat-free feta.
- Rigani is Greek oregano with a robust flavor—can be found online or in Mediterranean specialty stores.
- Draining tomatoes is essential to prevent soggy pastry; blotting with paper towels after salting helps to absorb extra moisture.
- If fresh thyme is unavailable, dried thyme can be used, but reduce quantity to about 1 teaspoon due to stronger flavor.
- Brush the pastry edges with egg wash carefully to ensure a shiny, golden crust.
