Tomato And Feta Galette Recipes

TOMATO GALETTE WITH BASIL PESTO AND FETA

Tomato Galette with Basil Pesto and Feta image

This rustic tomato galette recipe is a delicious way to use summer cherry tomatoes. Its simple, flaky butter pie crust is filled with ripe heirloom or Roma tomatoes, pesto and feta cheese. -Kate Wood, The Wood and Spoon

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 Roma tomatoes, sliced 1/8 in. thick
1 pint grape tomatoes, halved
3/4 teaspoon salt
2 tablespoons prepared pesto
1 tablespoon mayonnaise
Dough for single-crust pie
1/2 cup crumbled feta cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 large egg
1 tablespoon water
1 tablespoon grated Parmesan cheese
Fresh basil leaves, optional

Steps:

Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.

Nutrition Facts : Calories 315 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 693mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

TOMATO AND FETA GALETTE

Tomato and Feta Galette image

A light and savory meal to use up all of those tomatoes from the garden.

Provided by tcasa

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h12m

Yield 6

Number Of Ingredients 14

Ingredients

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

Steps:

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

Nutrition Facts : Calories 380.6 calories, Carbohydrate 31 g, Cholesterol 53.1 mg, Fat 25.4 g, Fiber 2 g, Protein 10.4 g, SaturatedFat 8.8 g, Sodium 442 mg, Sugar 4 g

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