I made this galette for my community garden pot luck this year and I wish I hadn’t because it was so good, I wanted it for myself! It was incredibly tasty and a great way to use up garden tomatoes. I used the same crust recipe my blackberry and nectarine galette because the crust is sturdy but flaky. When I made this, I was nervous that the crust was going to get soggy because of the tomatoes, but it did not! The feta cheese serves as a nice barrier to sogginess. This would be a great dish to bring to a party but it could also be a main dish with a nice salad on the side.
Heirloom tomato and feta galette
Prep time: 1 hour and 15 minutes
Cook time: 45 minutes
Serves: 6 as an appetizer
For the filling:
6 oz feta cheese
3 heirloom tomatoes, sliced
1 shallot, sliced
1/2 basil, shredded
2 sprigs thyme
Salt and pepper
For the crust:
1 2/3 cup flour
1/4 cup cornmeal
3/4 tsp salt
14 tbsp very cold butter (1 3/4 stick), cut into cubes
1/3 cup chilled water (or more)
Pre-heat the oven to 400 degrees.
To make the crust, combine the flour, cornmeal and salt in a bowl. Add the butter cubes and cut into the flour using a pastry cutter or a fork until it reaches the texture of small peas. Add the water and mix until it just comes together. Form it into a ball and let it chill for about an hour.
Roll out the dough onto a floured surface and transfer to a baking sheet lined with parchment paper. Put the feta cheese on the dough leaving about a 1 inch edge. Place the sliced tomatoes on top of the cheese, letting them overlap. Add the shallots, bail and thyme. Sprinkle with a bit of salt and pepper.
Bake for about 40-45 minutes or until the crust is golden brown.