Tomato And Feta Galette Recipe

Ingredients and Preparation

Crust:

The crust is an essential component of the Tomato and Feta Galette recipe, providing a delicate yet sturdy base for the flavorful fillings. To make the crust, you will need the following ingredients:

2 1/4 cups all-purpose flour

1 teaspoon salt

1 cup cold unsalted butter, cut into small cubes

1/4 cup ice-cold water

To prepare the crust, follow these steps:

In a large mixing bowl, combine the flour and salt. Whisk together to incorporate air and ensure even distribution of the salt.

Add the cubed butter to the flour mixture and use your fingers or a pastry blender to work the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

Gradually add the ice-cold water to the mixture, stirring with a fork to combine. Be careful not to overmix, as this can lead to a tough crust.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together in a cohesive mass.

Form the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours before rolling it out to a thickness of about 1/8 inch (3 mm).

Roll the crust onto a lightly floured surface, turning it occasionally as you roll to prevent sticking.

Transfer the rolled-out crust to a baking sheet lined with parchment paper or a silicone mat. Gather any scraps and re-roll the dough to make a decorative border for the galette’s edges.

The prepared crust is now ready to be filled with the Tomato and Feta mixture, which will follow in the next steps of the recipe.

* 1 sheet puff pastry, thawed

To make this delicious Tomato and Feta Galette, you will need to gather the following ingredients:

• 1 sheet puff pastry, thawed
• 2 large tomatoes, sliced into 1/4-inch thick rounds
• 8 ounces feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Now that you have your ingredients, let’s move on to the preparation of your galette. To begin, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the crumbled feta cheese and chopped fresh rosemary. Season with salt and pepper to taste.

On a lightly floured surface, roll out the thawed puff pastry to a thickness of about 1/8 inch. Transfer the pastry to your prepared baking sheet.

Distribute the sliced tomatoes evenly over the center of the pastry, leaving a 1-inch border around the edges.

Sprinkle the feta cheese mixture over the tomatoes, making sure not to overfill the galette.

Drizzle the olive oil over the top of the galette and season with salt and pepper to taste.

Bake the galette in your preheated oven for 25-30 minutes, or until the pastry is golden brown and the tomatoes are tender. Remove from the oven and let cool for a few minutes before serving.

* 1 egg, beaten (for brushing)

To make a delicious Tomato and Feta Galette, you’ll need to gather the following ingredients:

• 1 sheet of frozen puff pastry, thawed
• 1 cup of cherry tomatoes, halved
• 1/2 cup of crumbled feta cheese
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 egg, beaten (for brushing)
• Optional: chopped fresh parsley for garnish

To prepare the galette, preheat your oven to 400°F (200°C) with a baking sheet lined with parchment paper.

1. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Transfer it to a piece of parchment paper or a silicone mat, making sure to leave a small border around the edges. This will make it easier to fold and crimp the edges.

2. In a separate bowl, whisk together the garlic, thyme, salt, and pepper.

3. Brush the pastry with some of the beaten egg for brushing (about half of the egg). This will give it a nice golden brown color during baking. If you want to get fancy, you can also brush the edges with a little bit of water and sprinkle with sugar for a sweet touch.

4. Spread the crumbled feta cheese evenly over the center of the pastry, leaving about a 1-inch (2.5 cm) border around the edges. You want to make sure there’s enough room for the cherry tomatoes to fit comfortably in between the feta and the pastry edges.

5. Arrange the halved cherry tomatoes on top of the feta, slightly overlapping them to create a cohesive look. Don’t overcrowd the galette – you want the filling ingredients to have some breathing room during baking.

6. Dollop the garlic-thyme mixture over the tomatoes and gently fold the edges of the pastry up towards the center, pressing with your fingers or the back of a fork to crimp the edges in place. This will help contain the filling while keeping it intact.

7. Bake for about 25-30 minutes, or until the pastry is golden brown and puffed, the cheese is melted and slightly browned around the edges, and the tomatoes are tender but still retain their shape.

8. Remove from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. Garnish with chopped fresh parsley if you like – this will add an extra burst of freshness to your Tomato and Feta Galette!

* 1 tsp water

The ingredients needed to make a delicious Tomato and Feta Galette include:

For the Crust:

1 1/2 cups all-purpose flour

1 tsp salt

1/4 cup cold unsalted butter, cut into small pieces

1/4 cup ice water (about 1 tsp)

For the Filling:

2 large onions, thinly sliced

3 cloves garlic, minced

2 cups cherry tomatoes, halved

6 oz crumbled feta cheese

2 tbsp chopped fresh parsley

Salt and pepper to taste

To prepare the crust, combine the flour and salt in a bowl. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Add the ice water (about 1 tsp) and stir with a fork until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

Divide the dough in half, shape each half into a flat disc, and wrap each disc in plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours before rolling out one of the discs to fit your baking sheet or pizza stone.

Sprinkle the onions and garlic over the center of the dough, leaving a 1-inch border around the edges. Top with the cherry tomatoes and crumbled feta cheese.

Fold the edges of the dough up over the filling, pressing gently to seal. Brush the crust with a little water (about 1 tsp) and sprinkle with salt and pepper.

Bake in a preheated oven at 425°F for 25-30 minutes or until the crust is golden brown and the filling is bubbly.

Filling:

The filling for the Tomato and Feta Galette recipe typically consists of a mixture of sautéed tomatoes, feta cheese, garlic, and herbs.

For this filling, you will need:

• 2 large tomatoes, cored and chopped
• 1/4 cup (60g) of feta cheese, crumbled
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of chopped fresh oregano
• Salt and pepper to taste

To prepare the filling, start by heating the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for about 1 minute or until fragrant.

Then add the chopped tomatoes and cook for about 5-7 minutes, stirring occasionally, until they begin to release their juices and soften.

Stir in the crumbled feta cheese, chopped oregano, salt, and pepper. Cook for another minute, allowing the flavors to combine.

Remove the skillet from the heat and set it aside to cool slightly, as you will be using this warm filling in the galette assembly process.

* 2 large tomatoes, sliced into 1/4inch thick rounds

The first step in preparing the Tomato and Feta Galette recipe involves selecting and slicing the ingredients. For this dish, you will need two large tomatoes, which should be sliced into 1/4-inch thick rounds.

To ensure that your tomato slices are even and uniform, it is best to slice them using a mandoline or sharp knife. Start by cutting off both ends of each tomato, followed by slicing the remainder of the fruit into thin rounds.

It’s worth noting that you will need around 8-10 tomato slices per galette, depending on their size and how they are arranged on top of the dough. To get a good number of slices, try to make as many even cuts as possible when slicing each tomato.

* 6 oz feta cheese, crumbled

The heart of this Tomato and Feta Galette recipe lies in its ingredients, a harmonious blend of flavors that come together to create a culinary masterpiece.

To begin, you’ll need 6 oz (approximately 170g) of crumbled feta cheese. It’s essential to use high-quality feta for the best flavor outcome, as it will be the primary taste component in this dish.

Feta cheese has a distinct salty, tangy flavor that pairs perfectly with the sweetness of fresh tomatoes and herbs. You can find feta cheese in most supermarkets or specialty stores, often labeled as “Greek Feta.”

Next to the feta cheese, we have the star ingredients – 2 large tomatoes (about 1 pound or 450g), sliced into 1/4-inch thick rounds. These juicy, flavorful tomatoes will add natural sweetness and moisture to the dish.

Two cloves of garlic, minced, bring a pungent flavor that enhances the overall taste experience. Make sure to use fresh, aromatic garlic for the best results.

A handful of chopped fresh herbs like parsley, oregano, or basil adds fragrance and depth to the filling. You can choose one or combine multiple herbs to create your desired flavor profile.

Finally, a pinch of salt and pepper are added to balance out the flavors, but be cautious not to over-season as feta cheese already contains a significant amount of salt.

To prepare the ingredients for assembly, gently brush 1 tablespoon (15g) of olive oil onto each tomato slice. This will prevent them from becoming dry during cooking and help maintain their natural moisture.

* 1/4 cup chopped fresh parsley

To prepare this delicious Tomato and Feta Galette recipe, we will focus on the ingredients and preparation steps involving 1/4 cup chopped fresh parsley.

The first step in incorporating this ingredient into your dish is to select a fresh bunch of parsley from your garden or local market. Choose a sprig with vibrant green leaves and delicate stems that are easy to chop.

To chop the parsley, rinse it gently under cold running water to remove any dirt or debris. Pat the leaves dry with a clean paper towel to prevent excess moisture from affecting the texture of your dish.

Using a sharp knife or kitchen shears, start by trimming off any thick or woody stems that may be difficult to chop. Hold the sprig firmly and cut it into smaller pieces, about 1/4 inch in length. Continue chopping until you have reached the desired amount of parsley for your recipe.

Now that we have our chopped fresh parsley ready, let’s review how to incorporate this herb into the Tomato and Feta Galette. In a bowl, combine 3-4 cups of sliced tomatoes (such as cherry or heirloom), 1/2 cup of crumbled feta cheese, 1 tablespoon olive oil, salt, pepper, and our chopped parsley.

The mixture should be tossed gently until the ingredients are evenly distributed, taking care not to bruise the delicate herbs. This step is crucial in ensuring that your galette has a harmonious balance of flavors and textures when it’s baked to perfection.

As we proceed with preparing this delectable Tomato and Feta Galette, remember that fresh parsley adds a burst of freshness and a hint of herbal flavor to the dish. Don’t be shy about using this ingredient – its subtle taste will elevate your entire culinary experience!

Cooking and Assembly

Puff Pastry Preparation:

Cooking and assembly of puff pastry preparation plays a crucial role in creating a flaky, tender, and visually appealing crust for the Tomato and Feta Galette.

Firstly, to prepare the puff pastry dough, it is essential to keep it chilled throughout the process. This will help prevent the butter from melting and the dough from becoming too sticky.

The puff pastry dough should be thawed in the refrigerator overnight if frozen or at room temperature for about 30 minutes if refrigerated. It’s vital not to let it thaw for too long, as this can cause the butter to soften and the dough to become difficult to work with.

Once thawed, remove the puff pastry from its packaging and place it on a lightly floured surface. Use your hands or a rolling pin to gently roll out the dough to a thickness of about 1/8 inch (3 mm).

Dust the top of the dough lightly with all-purpose flour to prevent it from sticking, but avoid over-dusting, as this can cause the pastry to become too dense.

Using a pastry brush, gently apply a thin layer of egg wash to the edges of the dough, leaving about 1 inch (2.5 cm) border around the entire perimeter. This will help create a golden-brown crust during baking.

In a separate bowl, mix together the grated tomato and crumbled feta cheese. Season with salt, pepper, and any other desired herbs or spices. Set aside for later use.

Next, arrange the tomato-feta mixture in the center of the dough, leaving a 1-inch (2.5 cm) border around the edges. You can also add some fresh basil leaves on top for added flavor and visual appeal.

Gently fold the edges of the dough over the filling, pressing them lightly to seal. Use a knife or your fingers to create a decorative edge, if desired.

Place the galette on a baking sheet lined with parchment paper and brush the egg wash over the top of the pastry to give it a glossy finish. If using sesame seeds or poppy seeds for added texture, sprinkle them evenly over the top.

Bake in a preheated oven at 400°F (200°C) for about 35-40 minutes, or until the crust is golden brown and puffed. You can also cover the edges with foil to prevent over-browning if necessary.

* Preheat oven to 400°F (200°C)

Cooking and assembly are crucial steps in preparing a delicious Tomato and Feta Galette, a rustic French-inspired dish that showcases the simplicity and elegance of fresh tomatoes and creamy feta cheese.

To begin with, let’s focus on the cooking process. Preheating the oven to 400°F (200°C) is an essential step before assembling the galette. This high temperature will help to crisp the pastry and cook the filling evenly, ensuring a golden-brown crust and a tender, slightly caramelized texture.

As the oven preheats, we can start preparing the ingredients for the galette. Fresh tomatoes are the star of this show, and they should be sliced into thin rounds to prevent them from becoming too soggy during cooking. The feta cheese adds a tangy, salty flavor that complements the sweetness of the tomatoes perfectly.

To assemble the galette, we’ll need to roll out the puff pastry dough on a lightly floured surface. This can be done using a rolling pin or by hand, making sure to maintain an even thickness throughout. The pastry should be large enough to accommodate the filling ingredients without overlapping them too much.

Once the pastry is rolled out, it’s time to spread the feta cheese mixture evenly over one half of the dough, leaving a 1-inch border around the edges. This will create a beautiful, flaky crust that contrasts with the rich flavors of the cheese and tomatoes.

Next, we’ll arrange the sliced tomatoes on top of the feta mixture in a concentric circle pattern, starting from the outside edge of the dough and working our way towards the center. Make sure to leave some space between each tomato slice for even cooking and to prevent the filling from becoming too soggy.

After adding the final layer of tomatoes, we’ll fold the other half of the pastry dough over the filling ingredients, pressing gently to seal the edges. This will create a beautiful, rustic crust that’s perfect for serving with a simple green salad or roasted vegetables.

To finish off the galette, brush the top of the pastry with a little bit of olive oil and sprinkle some coarse sea salt over the surface for added texture and flavor. Finally, place the galette in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Once the galette has cooled slightly, slice it into wedges and serve warm, garnished with fresh herbs or a sprinkle of paprika for added color and flavor. Enjoy!

* Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch

To begin with, rolling out puff pastry on a lightly floured surface is an essential step in preparing the base for our Tomato and Feta Galette. The goal is to achieve a uniform thickness throughout the dough, which will help it cook evenly and prevent any raw or undercooked areas.

Start by removing the puff pastry from the refrigerator and letting it sit at room temperature for about 10-15 minutes. This will allow the dough to soften slightly and become more pliable.

Next, place the puff pastry on a lightly floured surface, such as a wooden cutting board or a countertop covered with parchment paper. You can also use a marble or granite surface for this step, but make sure it’s lightly floured to prevent the dough from sticking.

Begin rolling out the puff pastry using a light touch and gentle pressure. Start from one edge of the dough and work your way outward in a circular motion. Try to maintain an even thickness throughout the dough by applying consistent pressure and avoiding any sharp jerks or twists.

As you roll out the dough, pay close attention to its temperature and texture. The puff pastry should feel slightly cool to the touch, but not frozen or hard. If it starts to feel warm or sticky, stop rolling immediately and refrigerate the dough for a few minutes to firm it up again.

The ideal thickness of the rolled-out puff pastry is about 1/8 inch (3-4 mm). To achieve this, you can use various methods such as:

• Using a ruler or straightedge to measure and guide your rolling motion
• Checking the thickness by inserting a flat spatula or knife into the dough
• Using a pastry roller or rolling pin with a built-in measuring gauge

Remember, evenness is key when it comes to puff pastry. A consistent thickness will ensure that your Tomato and Feta Galette cooks evenly and has a delicate, flaky texture throughout.

* Transfer pastry to a baking sheet lined with parchment paper

To successfully transfer pastry to a baking sheet lined with parchment paper, follow these steps:

First, make sure your pastry has chilled in the refrigerator for at least 30 minutes.

This will help it firm up and be easier to handle.

Next, gently remove the pastry from the chilling drawer and place it on a lightly floured surface.

Carefully unfold the pastry to its original shape, making sure not to stretch or pull it too much.

To prevent the pastry from sticking to itself, dust it with a small amount of cold water.

Now, place the baking sheet lined with parchment paper on top of the pastry and carefully invert both pieces at the same time.

Gently lift the edge of the pastry to release any air bubbles that may have formed during chilling.

Fold the excess pastry under itself to create a neat edge, making sure not to overlap it too much.

Some tips to keep in mind:

• Makesure your baking sheet is at room temperature before placing the pastry on it.
• Use parchment paper that has been cut to fit your baking sheet for easier transfer and cleanup.
• Dont overcrowd the baking sheet, leave enough space between each galette for even cooking.

This will ensure that your Tomato and Feta Galette Recipe turns out perfectly with a beautiful, flaky crust.

Tips and Variations

Additional Toppings:

The beauty of making a **Tomato and Feta Galette** lies in its versatility and flexibility, allowing for numerous tips and variations to enhance the dish and cater to diverse tastes.

One of the key aspects to consider when preparing this recipe is the choice of **crust**, which can be either homemade or store-bought. Homemade crust offers a more authentic experience but requires time and effort. On the other hand, using a high-quality pre-made crust can significantly reduce preparation time without compromising on flavor.

Another variation to consider is the type of **cheese** used in the filling. While feta remains the traditional choice, other cheeses like goat cheese, ricotta, or even blue cheese can add unique and exciting flavors to the dish.

For those who prefer a vegetarian option, omitting the prosciutto and adding roasted vegetables such as zucchini, eggplant, or bell peppers creates a delicious and satisfying alternative. These additions not only enhance the flavor but also provide added nutrients and texture to the galette.

The **type of tomatoes** used is also crucial in determining the flavor profile of the dish. Fresh cherry tomatoes or grape tomatoes add natural sweetness, while larger tomatoes like beefsteak or Roma offer a more savory taste. Mixing both for a contrast of flavors is an excellent option.

Additional toppings such as chopped fresh herbs (like basil, parsley, or cilantro), caramelized onions, or even diced ham can elevate the dish to new heights and cater to personal preferences.

For a **gluten-free** variation, use gluten-free flour for the crust or replace it with almond flour or other nut-based flours. This creates an excellent option for those with gluten intolerance or sensitivity.

Finally, consider making individual-sized galettes in muffin tin cups for bite-sized portions and easy serving. These mini galettes are perfect for parties or events, ensuring each guest gets a taste of the delicious Tomato and Feta Galette without having to serve a large, unwieldy dish.

* Chopped fresh basil or mint for added flavor

To enhance the flavors and textures of the Tomato and Feta Galette, several tips and variations can be explored.

One option is to add a fragrant herb such as chopped fresh basil or mint to the mixture of cheese and tomatoes. This will infuse the galette with a subtle yet distinctive flavor that complements the tanginess of the feta perfectly.

Another variation involves using different types of cheese, such as goat cheese or ricotta, instead of traditional feta. These cheeses offer a creamy texture and mild, slightly sweet flavors that pair well with the tomatoes and herbs.

For added complexity and interest, consider incorporating other ingredients like caramelized onions, roasted garlic, or sun-dried tomatoes into the filling. These elements add depth and richness to the galette without overpowering its main components.

To make the dish more substantial, top the galette with a layer of sliced meat such as prosciutto or ham before baking it. This adds a satisfying salty flavor and crunchy texture that complements the softness of the filling.

Finally, to give the galette a beautiful golden-brown crust, brush it with a beaten egg mixed with a little water before baking. This will help create a rich, caramelized finish that elevates the dish to new heights.

These tips and variations offer endless possibilities for customizing the Tomato and Feta Galette to suit personal tastes and preferences. Feel free to experiment and combine different elements to create a truly unique culinary experience.

* Sliced red onion or bell peppers for added texture and color

To enhance the flavor and presentation of your Tomato and Feta Galette, consider incorporating some creative twists and variations.

Sliced red onion or bell peppers can add a delightful crunch and pop of color to the galette. Simply sauté them in a little olive oil until they’re softened and fragrant, then scatter them across the filling before assembling the galette.

For an extra burst of flavor, try using different types of cheese such as goat cheese or ricotta instead of feta. You can also mix in some chopped fresh herbs like parsley, basil, or dill to add a bright and refreshing note to the dish.

If you prefer a spicier galette, sprinkle some red pepper flakes over the filling or use hot sauce as an ingredient. This will add a nice depth of flavor and a bit of heat that’s sure to please.

Another great variation is to use roasted garlic instead of regular garlic. Simply slice the top off a whole head of garlic, drizzle with olive oil, and roast it in the oven until tender and caramelized. Then, mash it into the filling for an incredibly rich and savory flavor.

To make your galette more substantial, consider adding some cooked sausage or bacon bits to the filling. This will add a meaty element that pairs perfectly with the tangy feta cheese.

Finally, don’t be afraid to get creative with your crust! Try using different types of flour such as whole wheat or all-purpose flour with added herbs and spices for extra flavor.