Tomato Galette with Fresh Basil and Feta
For the Dough
  • 1¼ cup flour
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cut in cubes and chilled
  • 1 egg
  • 1 - 2 teaspoons ice water
For the Tomato Filling
  • 5 - 6 medium tomatoes
  • 12 - 15 fresh basil leaves
  • 3 oz feta
  • salt & pepper
  • 2 tablespoons extra virgin olive oil
  • 1 clove minced garlic.
  • ¼ teaspoon oregano
For the Dough
  1. In a food processor, add the flour, and salt and pulse to combine. Slowly add the butter 1 tablespoon at a time, pulsing between each addition of butter. In a small bowl whisk the egg, then add the egg to the flour and pulse until just combined. Slowly add the ice water 1 teaspoon at a time until the dough forms. Be careful to not overwork the dough.
  2. Bring the dough to a lightly floured surface and roll into a ball, wrap in plastic and flatten. Allow it to chill in the refrigerator for about 30 minutes.
For the Tomato Filling
  1. Preheat the oven to 400 degrees.
  2. Slice the tomatoes about ¼ inch thick. Wash and dry the basil leaves - you can leave them whole or gently rip them in smaller pieces with your hands - do not use your knife to cut them! Break up the feta into small and medium-sized crumbles. Add salt and pepper to taste. Set everything aside.
Assembly and Cooking
  1. Take out the dough and flatten until slightly over ¼ inch thick. Don't worry too much about the exact shape or edges - it is not supposed to be perfect. It should be around 12 inches in diameter.
  2. Layer the tomatoes, basil and feta in the middle the the dough, leaving a 1½ inch border. Fold over the border over the tomatoes. Brush with extra virgin olive oil mixed with the minced garlic and oregano.
  3. Bake for about 25 - 30 minutes, or until the crust is golden.
Recipe by A Cookie Named Desire at