Bring some color to your table with this delicious tomato feta galette. I make it with a cornmeal herb crust.
Galettes are nothing more than a free-form pie. I like to call it the perfect pie for an imperfect cook. Little tears make the galette even more rustic and delicious. In fact, if the cornmeal crust gets some holes in it, just patch up with extra dough.
If you don’t care for feta cheese, a soft goat cheese makes a good substitute. For more galette recipes, take a look at my Milwaukee Journal Sentinel article. It features three more galette recipes.
Tomato Feta Galette with Cornmeal Herb Crust
For a colorful galette, use various types of tomatoes.
Makes one 9-inch galette
Cornmeal Herb Galette Dough
If the dough tears when rolling out, simply use excess dough to patch.
- 1 cup flour
- ½ cup stoneground cornmeal, plus more for rolling
- ½ teaspoon salt
- 4 ounces (one stick) cold unsalted butter, cut into ½-inch pieces
- 1 teaspoon chopped fresh thyme leaves or sage laves
- 3 to 4 tablespoons cold water
Place the cornmeal, flour and salt in the bowl of a food processor. Pulse to combine. With the machine running, add the butter, piece by piece, through the feed tube. Add the chopped thyme or sage leaves. With the processor running, pour the water, a tablespoon at a time, through the feed tube. The dough should come together when pinched.
Form into a disk and flatten out. Wrap in saran wrap and refrigerate for 30 minutes.
Place a piece of parchment on a work surface and dust with cornmeal. Dust the top of the disk with cornmeal and top with another piece of parchment paper. Roll dough out into an 11-inch round. Remove top piece of parchment. Place dough, with bottom parchment paper, onto a baking sheet pan.
Tomato Feta Galette
- 4 medium tomatoes
- 3 tablespoons homemade breadcrumbs
- 2 teaspoons extra-virgin olive oil, divided
- 3/4 cup diced white onion, about one medium
- 1 tablespoon chopped fresh basil or 1 teaspoon dried
- 6 ounces of feta cheese, crumbled
- ½ teaspoon coarse sea salt
- 1 large egg
- 1 tablespoon cream or half and half
- 1 tablespoon snipped fresh chives
Preheat oven to 375 degrees. Slice the tomatoes into ¼-inch slices. Place on a paper towel lined plate to absorb excess liquid.
Heat a sauté pan on medium heat and add 1teaspoons olive oil. Add the onion and sauté until translucent. Remove and let cool to room temperature.
Roll out the cornmeal herb dough as described above. Spread the breadcrumbs on the bottom of the galette dough round, leaving a 1-inch border. Spread the sautéed onion over the breadcrumbs. Place the tomato rounds in a single layer around the dough. Sprinkle top of galette with the crumbled feta. Sprinkle with the sea salt.
Whisk together the egg and the cream/half and half. Fold the dough edge up over the galette sides. Pinch the dough edges to create pleats. Brush top for the pleated dough with the egg wash.
Bake in the pre-heated oven for 30 to 35 minutes or until the crust is browned and crisp. Cool for 10 minutes. Drizzle with the remaining 1 teaspoon of olive oil and sprinkle with the sniped chives.