Go Back
+ servings
Tomato galette
Print Recipe
No ratings yet

Rustic Tomato Galette with Feta Cheese

Surprise your family with something unusual - a galette with tomatoes, feta, and truly aromatic herbs.
Prep Time20 mins
Cook Time25 mins
Total Time1 hr 15 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: French
Keyword: Tomato Galette, Tomato Galette recipe
Servings: 3 galette
Calories: 1199kcal
Author: Nata


  • food processor
  • baking sheets


  • 2 ½ cup all-purpose flour
  • 8 oz unsalted butter
  • 2 egg yolks
  • 1 tsp dried mixed herbs
  • zest from one lemon
  • pinch of salt

For the filling:

  • 18 cherry tomatoes
  • 8 oz feta cheese crumbled
  • dried basil to taste
  • spring onion to taste
  • 1 egg for brushing


  • Take a food processor bowl and tip unsalted butter into the all-purpose flour. Process until the mixture looks like breadcrumbs. Then add in salt, lemon zest, and dried mixed herbs and mix. Lemon zest and herbs will give a fantasy flavor to this galette. Now gradually add 2 eggs yolks and pulse just to combine everything well. Transfer dough to a work surface and divide the dough into 3 equal pieces. Roll balls and set aside.
  • Transfer one piece of dough on a parchment paper and roll it out until it is between ¼ to ⅙ inch thickness. Repeat with remaining dough ball.
  • Cover with plastic wrap and send them to the refrigerator to chill for about 30 minutes while you are preparing fillings.
  • Wash and dry some colorful tomatoes. Then crumble feta cheese and mix it with dried basil and chopped spring onion, until it is well combined.
  • Grab one piece of dought and start loading on the filling. Spread the cheese into the center of the dough, leaving a 1 1/2" border on all sides. Now layer the tomatoes. Fold in the border of the crust over the filling, pleating slightly as to create pleasant rustic edges. Brush the galette border with one beaten yolk dissolved with 2 tbsp of water.
  • Bake Tomato Galettes with Fetta for 25 minutes in a preheated oven at 400°F.
  • When baked transfer galettes on cooling rack and chill for 5 to 10 minutes. Garnish with fresh basil, slice into wedges, and serve immediately.


Calories: 1199kcal | Carbohydrates: 87g | Protein: 27g | Fat: 83g | Saturated Fat: 52g | Cholesterol: 415mg | Sodium: 892mg | Potassium: 432mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2959IU | Vitamin C: 23mg | Calcium: 441mg | Iron: 7mg