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    Home - Dinner

    Published: Aug 21, 2014 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Tomato Galette with Fresh Basil and Feta

    Jump to Recipe Print Recipe

    Tomato Galette with Fresh Basil and Feta | @cookiedesire

    I may have mentioned that I've been trying to start a mini garden in my backyard. While my rhubarb is growing new stalks everyday (taunting me because you can't harvest them in the first year), my tomato plants have grown only a few tomatoes and only one has ripened. That's right. One. While someone I know has so many tomatoes, he doesn't even know what to do with them all and keeps sending them to me. I am feeling a little bit like a failure gardener right now. I've been trying to troubleshoot why nothing is working out for me (did I mention both my lavender plants and my coriander suddenly died for no apparent reason and it looks like my pumpkin was yanked out of the ground?), but I guess I just don't have that green thumb. Le sigh. Tomato Galette with Fresh Basil and Feta | @cookiedesire

    The other day, I was presented with a huge basket of just ripened tomatoes (insert frustrated grumbles here) as well as a bushel of fresh basil and lemon balm and I had no idea how I was going to use all of it. I then realized I just bought feta cheese and more flour, so a galette it was!

    This galette has a delicious garlic crust and tomato/basil/feta combination reminds me of a very fancy pizza, which in a way, is what a tomato galette is.

    I love my galettes piled high with filling to the point where it is difficult for the dough to stay in place, so I used about 6 tomatoes, but please feel free to use less. Because of all the tomatoes, you might want to consider using tomatoes that are not fully ripened or too juicy as you may end up with a mini tomato lake in the bottom of your crust. If you find that you still end up with a a wet-bottomed crust (surely there is a technical name for this that I do not know about), you can cover the top of the galette with foil and bake at 450 for 10 - 12 minutes which will help get rid of some of the liquid and make your crust nice and crispy again.

    Tomato Galette with Fresh Basil and Feta | @cookiedesire

    tomato galette with fresh basil and feta

    Tomato Galette with Fresh Basil and Feta

    Amanda Powell
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    Ingredients
      

    For the Dough

    • 1 ¼ 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

    Instructions
     

    For the Dough

    • 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.
    • 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

    • Preheat the oven to 400 degrees.
    • 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

    • 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.
    • Layer the tomatoes, basil and feta in the middle the the dough, leaving a 1 ½ inch border. Fold over the border over the tomatoes. Brush with extra virgin olive oil mixed with the minced garlic and oregano.
    • Bake for about 25 - 30 minutes, or until the crust is golden.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Christine says

      August 29, 2014 at 9:06 pm

      I will be tuned in next year to see rhubarb recipes (maybe baking along side you since my parents have rhubarb, yum, yum!)!

      Reply
    2. Geraldine | Green Valley Kitchen says

      August 26, 2014 at 8:39 pm

      I've been thinking about galettes lately and this one is now inspiring me to make one. It looks lovely. Regarding the tomato plant - is it getting enough sun? That maybe why it's not producing very many tomatoes.

      Reply
      • Amanda says

        August 26, 2014 at 10:28 pm

        Yes, definitely make it, it's so quick and easy and oh so yummy. This is one of my fall back meals I make when I don't know what else to eat.

        You know, since posting this, I actually moved my plants about two feet up from where they were before (they are in planters) so they get on average about two more hours of direct sunlight and four of them finally turned color and a few more baby tomatoes are growing in. It's super late in the season, but I'll take it!!

        Reply
    3. Elizabeth @ SugarHero.com says

      August 24, 2014 at 1:17 am

      Holy shnike, what a gorgeous galette! I am not a gardener at all, so your one tomato is still pretty impressive to me! I love this take on fancy-pants pizza. 🙂

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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