Tomato and Feta Galette: A Rustic Slice of Summer

Summer’s bounty often brings an abundance of juicy, ripe tomatoes. What better way to celebrate this seasonal treat than with a rustic and flavorful Tomato and Feta Galette? This free-form tart is surprisingly easy to make, bursting with fresh flavors, and visually stunning. It’s perfect for a light lunch, a casual dinner, or even a sophisticated appetizer. The flaky crust, the tangy feta, and the sweet, savory tomatoes create a symphony of tastes that will tantalize your taste buds. This recipe guides you through each step, ensuring a perfect galette every time.

## Why You’ll Love This Tomato and Feta Galette

* **Easy to Make:** Don’t be intimidated by the word “galette.” This recipe is simpler than making a traditional pie. The free-form crust requires no special equipment or intricate crimping.
* **Versatile:** Feel free to customize the filling with your favorite herbs, cheeses, or vegetables. Add a sprinkle of red pepper flakes for a touch of heat, or incorporate some roasted garlic for a deeper flavor.
* **Impressive Presentation:** The rustic charm of a galette makes it a show-stopping dish that’s perfect for entertaining.
* **Seasonal and Fresh:** This recipe celebrates the flavors of summer with fresh, ripe tomatoes and fragrant herbs.
* **Deliciously Savory:** The combination of sweet tomatoes, tangy feta, and flaky crust is simply irresistible.

## Ingredients You’ll Need

### For the Crust:

* **1 1/4 cups (150g) all-purpose flour:** Provides the structure for the crust. All-purpose flour is readily available and works well for this recipe. For a slightly more tender crust, you can substitute a portion of the all-purpose flour with pastry flour.
* **1/2 teaspoon salt:** Enhances the flavors of the crust and filling.
* **1/2 cup (1 stick or 113g) unsalted butter, very cold and cubed:** The cold butter is crucial for creating flaky layers in the crust. Make sure the butter is as cold as possible before adding it to the flour.
* **1/4 cup (60ml) ice water:** The cold water helps to bind the dough together without overworking the gluten. Add the water gradually, just until the dough comes together.

### For the Filling:

* **1 1/2 pounds (680g) ripe tomatoes, assorted colors and sizes preferred:** Use a variety of tomatoes for the best flavor and visual appeal. Heirloom tomatoes are particularly delicious in this galette.
* **4 ounces (113g) feta cheese, crumbled:** Feta cheese adds a tangy and salty element to the filling. Use a high-quality feta cheese for the best flavor.
* **2 tablespoons olive oil:** Adds richness and flavor to the filling. Extra virgin olive oil is recommended.
* **1 clove garlic, minced:** Provides a savory flavor to complement the tomatoes and feta.
* **1 tablespoon fresh basil, chopped:** Fresh basil adds a fragrant and herbaceous note to the filling. You can also use other herbs, such as oregano or thyme.
* **1 tablespoon fresh oregano, chopped (optional):** Adds a warm and aromatic flavor.
* **Salt and black pepper to taste:** Season the filling to your liking.
* **1 egg, beaten (for egg wash):** The egg wash gives the crust a golden-brown color and a glossy finish.
* **1 tablespoon milk or cream (for egg wash):** Adding milk or cream to the egg wash helps to thin it out and create a more even coating.

## Equipment You’ll Need

* **Food processor (optional):** A food processor makes it easy to combine the flour and butter quickly and evenly. However, you can also use a pastry blender or your fingers.
* **Large bowl:** For mixing the filling ingredients.
* **Rolling pin:** For rolling out the dough.
* **Baking sheet:** For baking the galette.
* **Parchment paper:** To prevent the galette from sticking to the baking sheet.
* **Pastry brush:** For applying the egg wash.

## Step-by-Step Instructions

### Step 1: Make the Crust

1. **Combine dry ingredients:** In a food processor or large bowl, combine the flour and salt.
2. **Add the butter:** Add the cold, cubed butter to the flour mixture. Pulse in a food processor until the mixture resembles coarse crumbs, or use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should still be in small pieces.
3. **Add the water:** Gradually add the ice water, one tablespoon at a time, pulsing in a food processor or mixing with a fork, until the dough just comes together. Be careful not to overmix the dough. It should be slightly shaggy and not too wet.
4. **Form the dough:** Gently form the dough into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to chill, resulting in a flakier crust.

### Step 2: Prepare the Filling

1. **Slice the tomatoes:** Slice the tomatoes into 1/4-inch thick slices. If using larger tomatoes, you may want to halve or quarter them first.
2. **Combine filling ingredients:** In a large bowl, combine the sliced tomatoes, crumbled feta cheese, olive oil, minced garlic, chopped basil, chopped oregano (if using), salt, and pepper. Gently toss to combine.
3. **Let it sit:** Allow the tomato mixture to sit for about 15-20 minutes, allowing some of the excess moisture to drain. This will help prevent the galette from becoming soggy.

### Step 3: Assemble the Galette

1. **Preheat the oven:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. **Roll out the dough:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough doesn’t need to be perfectly round. The rustic imperfections are part of the galette’s charm.
3. **Transfer to baking sheet:** Carefully transfer the rolled-out dough to the prepared baking sheet.
4. **Arrange the filling:** Arrange the tomato and feta mixture in the center of the dough, leaving a 2-inch border around the edge. Be sure to drain off excess liquid from the tomato mixture before adding it to the crust. This will help prevent a soggy bottom.
5. **Fold the edges:** Gently fold the edges of the dough over the filling, pleating as you go. The pleats should overlap slightly.
6. **Brush with egg wash:** In a small bowl, whisk together the egg and milk or cream. Brush the edges of the crust with the egg wash. This will give the crust a golden-brown color and a glossy finish.

### Step 4: Bake the Galette

1. **Bake:** Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
2. **Cool slightly:** Let the galette cool on the baking sheet for a few minutes before transferring it to a serving platter.
3. **Serve:** Serve warm or at room temperature. Garnish with fresh basil leaves, if desired.

## Tips for the Perfect Tomato and Feta Galette

* **Keep the ingredients cold:** Cold butter and ice water are essential for a flaky crust. Make sure your butter is very cold and cubed before adding it to the flour. Use ice water to bind the dough together.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix the dough just until it comes together.
* **Chill the dough:** Chilling the dough allows the gluten to relax and the butter to chill, resulting in a flakier crust. Chill the dough for at least 30 minutes, or up to 2 hours.
* **Drain excess moisture:** Letting the tomato mixture sit for a few minutes and draining off any excess moisture will help prevent the galette from becoming soggy.
* **Use a variety of tomatoes:** Using a variety of tomatoes will add complexity and depth of flavor to the filling. Heirloom tomatoes are particularly delicious.
* **Adjust seasonings to taste:** Season the filling to your liking. Don’t be afraid to add a little extra salt, pepper, or herbs.
* **Don’t worry about perfection:** The rustic charm of a galette is part of its appeal. Don’t worry if the crust isn’t perfectly round or the pleats aren’t perfectly even.

## Variations and Substitutions

* **Cheese:** Experiment with different cheeses, such as goat cheese, ricotta cheese, or mozzarella cheese.
* **Herbs:** Use different herbs, such as thyme, oregano, or rosemary.
* **Vegetables:** Add other vegetables, such as zucchini, eggplant, or bell peppers.
* **Spices:** Add a pinch of red pepper flakes for a touch of heat.
* **Crust:** For a sweeter galette, add a tablespoon of sugar to the crust dough.

## Serving Suggestions

* Serve as a light lunch or dinner with a side salad.
* Serve as an appetizer at a party or gathering.
* Serve as a brunch dish.
* Serve with a dollop of Greek yogurt or sour cream.
* Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

## Storage Instructions

* **Store:** Leftover galette can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
* **Freeze:** Baked galette can be frozen for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (approximate per serving)

* Calories: 350-450
* Fat: 20-30g
* Protein: 10-15g
* Carbohydrates: 30-40g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Enjoy Your Delicious Tomato and Feta Galette!

This Tomato and Feta Galette is a delightful way to enjoy the flavors of summer. With its flaky crust, tangy feta, and sweet, savory tomatoes, it’s sure to be a crowd-pleaser. So gather your ingredients, follow these simple steps, and bake up a rustic slice of summer today!

## Frequently Asked Questions (FAQ)

**Q: Can I use store-bought pie crust?**
A: Yes, you can use store-bought pie crust to save time. However, homemade crust will always taste better and have a flakier texture.

**Q: Can I make the dough ahead of time?**
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Wrap it tightly in plastic wrap to prevent it from drying out.

**Q: Can I freeze the unbaked galette?**
A: Yes, you can freeze the unbaked galette. Assemble the galette as directed, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Bake directly from frozen, adding an extra 10-15 minutes to the baking time.

**Q: My galette is soggy. What did I do wrong?**
A: There are a few reasons why your galette might be soggy. Make sure you drain off excess moisture from the tomato mixture before adding it to the crust. Also, make sure your oven is hot enough. Finally, avoid overfilling the galette.

**Q: Can I add other vegetables to the filling?**
A: Yes, you can add other vegetables to the filling, such as zucchini, eggplant, or bell peppers. Just make sure to slice them thinly and add them along with the tomatoes.

**Q: Can I use dried herbs instead of fresh herbs?**
A: While fresh herbs are preferred for their flavor and aroma, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

**Q: What if my dough is too sticky?**
A: If your dough is too sticky, add a little more flour, one tablespoon at a time, until it comes together. Be careful not to add too much flour, as this can make the crust tough.

**Q: What if my dough is too dry?**
A: If your dough is too dry, add a little more ice water, one tablespoon at a time, until it comes together. Be careful not to add too much water, as this can make the crust soggy.

**Q: How do I prevent the edges of the crust from burning?**
A: If the edges of the crust start to brown too quickly, you can tent them with aluminum foil.

**Q: Can I use a different type of cheese?**
A: Yes, you can use a different type of cheese, such as goat cheese, ricotta cheese, or mozzarella cheese. Adjust the amount of cheese to your liking.

**Q: Can I make this galette vegan?**
A: Yes, you can make this galette vegan by using vegan butter, vegan feta cheese, and a plant-based milk for the egg wash.

Enjoy baking this delightful Tomato and Feta Galette! It’s a recipe that’s sure to impress and satisfy. Happy baking!