Got some Tomatoes that are starting to go bad and some Feta Cheese left in the fridge? Make this delicious Savory Galette with Tomato, Basil and Whipped Feta for lunch or dinner!
**This post may contain affiliate links. We may receive a commission - at no cost to you - through some of the links below**
What is a Galette
A Galette is basically a simplified, more rustic versions of a Tart. Just like a tart, a Galette has two main elements:
- A pastry crust
- A Fruit or Vegetable filling
The main difference between a Galette and a Tart is that a Galette does not require to be baked in a tart pan. As opposed to a tart that can have a relatively thick filling, a galette is usually rather flat. Galette are VERY simple to make. The pastry does not need to be rolled perfectly – or to look perfect. Remember, we are going for a rustic look for this one!
First, a Pastry Crust. You can basically use any type of pastry to make a Galette – or buy one if you are not comfortable making it yourself. For this Galette, I made my usual Tart Pastry that use only Flour, Salt and Butter and Water. This is my most versatile Tart Pastry and a great basic recipe to use in many different ways.
How to make this Savoury Galette
Out of all the Tarts, Quiches and Pies you can make, this Tomato Galette is probably the easiest of all. Like I explained above, you do not need a tart pan to shape the galette, which makes it accessible to anyone that has a rolling pin. After you have made the Galette Pastry and have left it in the fridge to rest, you will simply need to roll it into a approximate circle. It doesn’t need to be perfect so don’t worry about getting the perfect round shape!
When I make Galettes, I like to sprinkle the pastry with some Coarse Semolina for two reasons. One, the Semolina will absorb any juice that will come out of your fruits or veggies while baking. That will help with avoiding a soggy crust. Secondly, it brings a nice crunchy texture to the pastry. This is completely optional though and you can absolutely skip that step.
Basil Whipped Feta
Basil Whipped Feta sounds like something super fancy, doesn’t it? Well, it literally took less than 3 minutes to make! All you need is three ingredients:
- some Feta Cheese
- A few Basil Leaves
- Some Thickened (or heavy) Cream
Yes, that’s it. And making it is nothing more complicated that throwing those three ingredients in your mixer or food processor and pulsing until combined. You end up with a deliciously salty and fragrant cheese mousse that is absolutely perfect to use at the bottom of this Tomato Galette. You could also use this Basil Whipped Feta as a dip or even as a pasta sauce.
The last step is the filling of the Galette. First, spread your Basil Whipped Feta all over your pastry, stopping a few cm before the edges that you will fold. Then, cover with your sliced Tomatoes, place a few Basil Leaves in between the tomatoes and drizzle with some olive oil. Because I used both Green and Red Tomatoes, I tried to create a nice pattern by alternating the coloured sliced tomatoes that I placed in circle.
After folding the edges of the pastry over the exterior row of tomatoes, I glazed them with a simple Egg Wash and placed the Tomato Galette on a Baking Mat and on to a flat tray to bake. You can also simply use baking paper or parchment paper but in this case, I find that using a baking mat creates a nicer, uniform crust. Lastly, drizzle with some Balsamic Glaze just before serving. Bon Appetit!
Looking for more Savoury Tarts and Pies? Check out these recipes:
Feta Tomato Mini Galettes Recipe:
Tomato Galette with Basil Whipped Feta
- 180 gr (1 cup + 3 tbsp) Plain Flour
- 1 teasp. Salt
- 90 gr (3 oz) Cold Butter
- 60 ml (1/4 cup) Cold Water
- 1 tbsp Coarse Semolina – Optional
Basil Whipped Feta
- 100 gr (3,5 oz) Feta Cheese
- 120 ml (1/2 cup) Thickened Cream (or heavy cream)
- 1 dozen Fresh Basil Leaves
- 4 medium Red Tomatoes
- 4 medium Green Tomatoes
- 1/2 dozen Fresh Basil Leaves
- 1 tbsp Olive Oil
- 1 Egg Yolk
- 1 tbsp Milk
- Place the Flour and Salt in the bowl of your food processor and pulse a couple of time to mix it. Cut your cold butter into small cubes and add it to the Flour. Pulse until it looks like small crumbs / sand. Add the cold water and continue pulsing until a ball of dough starts forming.
- Remove the pastry from the bowl and place it on a lightly floured surfaced. Without kneading it, assemble it into a disc shape, cover with plastic wrap and place in the fridge to set for at least 30 minutes.
Basil Whipped Feta
- Place the Feta, Thickened Cream and Basil Leaves in your mixer or food processor and blend until combined.
To assemble the Tomato Galette
- Preheat your oven on 180’C.
- Slice all the tomatoes and set aside.
- On some baking paper or a baking mat, roll the Galette Pastry into a large round shape. Optionally, sprinkle some Semolina Flour over the rolled dough to absorb the moisture of the tomatoes.
- Spread the Basil Whipped Feta almost to the edges of the Pastry. Cover with the sliced Tomatoes, alternating one slice of red tomato with one green tomato. Place a few basil leaves in between the tomatoes. Drizzle the Olive Oil over the Galette.
- Fold the edges of the Galette Pasty over the last row of Tomatoes.
- Whisk the Egg Yolk and Milk and brush it over the edges of the Galette Pastry.
- Bake in the oven for 20 to 25 minutes or until the pastry is golden brown.
- Optionally, drizzle some Balsamic Glaze over the Tomato Galette before serving.