Tomato and Feta Galette

Use up leftover garden tomatoes in this tomato and feta galette that is an elegant and savory meal for brunch or lunch at the end of summer.

• Preparation Time: 15 mins
• Cooking Time: 32 mins
• Total Time: 47 mins
• Calories: 381 Calories

Ingredients

• 1 egg, beaten
• 1 tablespoon butter
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 large onion, diced
• ½ cup crumbled feta cheese
• 1 tablespoon fresh thyme
• 1 sheet frozen puff pastry, thawed
• ½ cup panko bread crumbs
• ½ cup grated Parmesan cheese, or more to taste
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon fresh parsley
• 1 pound tomatoes, sliced into 1/4-inch rounds

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat.

Step 3

Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer.

Step 4

Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes.

Step 5

Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer.

Step 6

Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry.

Step 7

Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.