adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tomato and Feta Galette
0 Likes
Prep Time:
15 minutes
Cook Time:
32 minutes
Total Time:
72 minutes
Transform garden tomatoes into a flavorful tomato and feta galette - a perfect dish for elegant brunch or lunch in late summer.
Ingredients:
  • 1 tablespoon butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • salt and ground black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 pound tomatoes, sliced into 1/4-inch rounds
  • 0.5 cup grated Parmesan cheese, or more to taste
  • 0.5 cup panko bread crumbs
  • 0.5 cup crumbled feta cheese
  • 1 tablespoon fresh parsley
  • 1 egg, beaten
  • 2 tablespoons thinly sliced fresh basil
Instructions:
  • In a skillet over medium heat, melt butter with oil. Add onion and cook until translucent, about 10-15 minutes. Stir in garlic, thyme, salt, and pepper; cook until fragrant, about 2 minutes. Remove from heat.
  • Roll out the puff pastry on a lightly floured surface, then transfer it to a baking sheet lined with parchment paper before placing it in the freezer.
  • Preheat the oven to 450°F (230°C) to create the perfect cooking environment.
  • Place tomato slices neatly on a wire rack over a baking sheet. Evenly sprinkle salt over the slices and let them sit for 10 minutes to release excess moisture.
  • Combine Parmesan cheese, bread crumbs, feta cheese, and parsley in a bowl. Spread half of this flavorful mixture onto the puff pastry, ensuring to leave a 1-inch border. Top with the onion mixture.
  • Pat dry tomatoes and layer them on top of the onions. Scatter the rest of the cheese mixture over the tomatoes. Fold the puff pastry border over the tomato edges and gently brush egg wash over the pastry.
  • Place the galette in the preheated oven until the crust is golden and puffed, which should take around 20 minutes. After baking, sprinkle fresh basil on top and let it cool for 15 minutes before slicing.

Similar Recipes