Tomato Galette With Feta
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
-
Additional Time
30 mins
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Servings
8 pieces
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Calories
273 kcal
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Cuisine
Greek
Tomato Galette With Feta
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This tomato galette with feta is sweet, savory, spicy and fresh, all at the same time.
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Ingredients
for the crust
- 1 ½ cups all-purpose flour
- 1 tablespoon dry Greek oregano
- ½ cup unsalted butter cold
- ½ teaspoon salt in the flour
- 5 - 6 tablespoons cold water
For the egg wash
- 1 egg beaten with 1 tablespoon water
For the filling
- 1 cup feta cheese always get Greek
- 1-2 tbs ricotta cheese
- 1 tablespoon olive oil extra virgin
- 10 fresh mint leaves coarsely chopped
- 10 fresh basil leaves coarsely chopped
- 1 tablespoon dry Greek oregano
- 1-2 tomatoes thinly sliced
- ¼ onion thinly sliced
- 1 teaspoon brown sugar
- salt
- fresh ground pepper
for serving
- chili pepper flakes
- extra virgin olive oil
- fresh basil leaves
Instructions
Make the crust:
- Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary.
- Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
Preheat the oven to 425°F.
Make the filling and assemble
- Mix one cup of feta with 1-2 tablespoons of ricotta cheese. Mix well. Add the fresh herbs, the dry oregano, the olive oil and a generous amount of freshly ground pepper. Mix well, making sure there are no big chunks of feta left.
- Cut the tomatoes into thin slices and place them on a paper towel-rimmed plate.
- Place the dough between two large pieces of parchment paper. Place the chilled dough between two pieces of parchment paper. Then, using a rolling pin, start at the center and begin to roll the dough away from your body, rotating it 90 degrees every few rolls to ensure an even thickness and a round shape.Roll out the dough into an approximately 12" circle. Transfer it to a baking sheet.
- Spread the cheese mixture over the dough, leaving a 1.5"-2" wide bare strip along the perimeter.
- Add a layer of tomato slices. Season lightly with sea salt and freshly ground pepper. Add some onion slices. Sprinkle a tiny bit of brown sugar all over. Repeat a layer of tomatoes and onion, filling the space to your preference (mix the different colors/sizes of tomatoes you might have)—season with a little salt, pepper, and a tiny sprinkle of brown sugar.
- Beat one egg with a teaspoon of water to make the eggwash.Fold the bare edges of the dough towards the center. Brush the exposed edges of the crust with the egg wash. Sprinkle a pinch of chili pepper flakes all over.
- Bake the galette for 25 to 35 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and allow it to cool for 5 to 10 minutes before serving.
- Serve with fresh basil on top, a sprinkle of extra virgin olive oil, and a pinch of chili pepper flakes.
Notes
- Nutritional Info—Please remember that the nutritional information provided is only an estimate and can vary depending on the products used.
- Making a tomato galette can result in a soggy crust due to the tomatoes' excess moisture. To avoid the extra moisture, place the tomato slices on a kitchen towel right after slicing and pat them lightly right before layering.
- Making a tomato galette can result in a soggy crust due to the tomatoes' excess moisture. To avoid the extra moisture, place the tomato slices on a kitchen towel right after slicing and pat them lightly right before layering.
- Another trick is to add a cheese layer first and then the tomatoes. This creates a protective barrier, and the soggy bottom is a thing of the past.
- Another trick is to add a cheese layer first and then the tomatoes. This creates a protective barrier, and the soggy bottom is a thing of the past.
- You can substitute gluten-free all-purpose flour for regular flour. I had good results with Bob's Mill. If you use this flour, bake the galette for an extra 5 minutes.
- Use ¼ cup + 2 tablespoons extra virgin olive oil instead of ½ cup of butter for the dough.
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
368mg
(15%)
Potassium
116mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
701IU
(14%)
Vitamin C
3mg
(3%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 368mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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