Easy Tomato Galette with a Buttery Crust
This heirloom tomato galette with fresh herbs and a flaky crust is the perfect summer side dish.
Servings: 6 slices
Ingredients
- ½ all butter pie crust recipe or use store-bought pie crust.
- 2 medium/large tomatoes
- ¼ teaspoon salt
- ¼ red onion
- ⅓ cup feta
- 3 sprigs thyme
- 2 tablespoons basil
- 1 teaspoon olive oil
- Egg for egg wash optional
Instructions
- Make pie dough if desired. Chill for 2 hours or longer.
- Preheat the oven to 400 degrees Fahrenheit. Slice tomatoes, sprinkle with salt, and place between paper towels. Gently press to absorb extra liquid. This is key to avoiding a soggy galette.
- Roll out dough to a 10 to 12-inch circle on a lightly floured surface. Place on a baking sheet lined with parchment paper.
- To the center add half of the feta, sliced onions, thyme, and basil. Leave about a 2-3 inch gap of pie dough around the edges.
- Add tomato slices evenly. Top with remaining herbs, onions, and feta, and drizzle olive oil on top.
- Fold over the edges of the dough.
- Make an egg wash by whisking one egg and one tablespoon of water together. Use a pastry brush to gently brush dough with the egg wash.
- Bake 30-40 minutes or until golden brown.
Notes
- Make sure to pat dry the tomatoes to remove excess moisture.
- Change up the herbs to experiment with various flavors.
- Thick slices or thin work. It is a personal preference.
- Once completely cooled, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly in plastic wrap and add to a freezer safe bag or container. Freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 103kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 252mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg