Tomato and Feta Galette Recipe

Tomato and Feta Galette Recipe

This version starts with a store-bought pie crust that you roll thin and place on a baking sheet before layering with crumbled cheese and tomatoes. You fold the dough over the outer edge of the filling, then bake the galette until the crust is crispy and flaky, the tomatoes are softened, and the cheese is melty and browned.

How to make Tomato and Feta Galette. To make this galette, you will need: 1 1/2 cups flour; 1/2 cup cold butter; 1/2 teaspoon salt; 5–6 tablespoons water; 1/2 cup ricotta cheese; 1/2 tablespoon fresh basil. chopped; salt and pepper to taste; 4 tomatoes; 2 tablespoons crumbled feta; 1 egg, beaten; 1 tablespoon water

How to make tomato Galette with ricotta cheese?

In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette.

How to make a feta Galette with tomato and zucchini?

Scatter half of the caramelized onions on the mustard then layer 2 rows of zucchini slices down the middle of the crust. Top with slices of tomato and sprinkle with thyme leaves and half of the feta cheese then drizzle with a little additional olive oil.

Can you use feta cheese in a galette?

While super-juicy produce like tomatoes are irresistibly delicious, they can result in a soggy crust in pies and galettes. Not here, though — layered over the dough, the feta cheese acts as a barrier to keep the dough dry. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper.

What kind of crust for tomato and feta Galette?

It partners sweet tomatoes with woodsy thyme and creamy feta, then wraps it up with a buttery, flaky crust for a rustic, free-form pie that’s easy enough to pull together even when you don’t really feel like cooking. If you’ve never made a galette before, the first thing I want you to know is that they are deceptively simple.

Recipe: Tomato and Feta Galette

Fold and roll out the dough 3 – 4 times. Refrigerate for 4 hours or overnight. Then take out the dough and divide it into 2 parts. Roll out one part and send the other to the refrigerator. For the filling, cut the tomatoes and feta cheese into squares. Put the feta on the rolled dough first and then the tomatoes. Sprinkle with dried basil.

Top each pastry with a slice of tomato. Season the tomato with pepper. Brush the edges of the pastry with beaten egg. Fold over the sides of the pastry.

In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette.

1 recipe Cornmeal Galette Dough (see below- make ahead) 1 large or 2 medium ripe tomatoes (about ¾ lb. Total) cut into ⅓-inch slices, drained on paper towels 3 oz. Italian Fontina, shredded 1 large egg yolk mixed with 1 tsp. milk or cream Dough Ingredients: Yields enough dough for 1 galette about 11 inches in diameter; recipe can be doubled.

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.

Tomato Galette with Feta

My tomatoes, cut thick, and roasted on a bed of red onions were sweet as any summer fruit. In my gluten free tomat tart (or galette if you will) the cheese would not take center stage, but would merely festoon the top. I chose French feta made from sheep’s milk.

Spinach and Feta Galettes are easy to hand tarts filled with spinach, feta cheese, and tomato. Quick and easy to make this healthy appetizer or snack is great for any party or celebration! A golden, crispy and flaky pastry base filled with spinach, feta and tomato make a fantastic appetizer but also are great pretty much any time of day.

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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.

Top each with spinach, feta cheese, basil and tomatoes; sprinkle with parmesan cheese and pepper. Cook in 450 degrees oven about 15 minutes or until crisp and browned lightly. -serves 4 to 6- As an Amazon Associate we earn from qualifying purchases.

Tomato and Feta Galette with Puff Pastry

11. Grilled Eggplant, Pepper and Feta Galettes. This savory galette with eggplant, red pepper and feta from The Veg Connection is so easy to make and incredibly delicious. It has ingredients bursting with flavor, including rich eggplant, sweet roasted red peppers and tangy feta. 12.

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For the asparagus galette, I folded grated fontina into the filling. You could use many other good melters, such as Gruyère, Jack, or mozzarella, or a cheese like feta that will keeps its shape and add a briny punch.

Tomato, Melted Leek and Feta Galette Recipe from Fine Cooking Magazine, Issue 142. Galette dough: 1 1/2 cups unbleached all-purpose flour 1/2 teaspoon granulated sugar 1/4 teaspoon kosher salt 9 Tablespoons cold unsalted butter, cut into 1/2-inch pieces 4 to 5 Tablespoons ice water.

Place dough on a parchment lined baking sheet. Arrange tomatoes on dough, leaving a 1½ inch border. Sprinkle with remaining salt and pepper and fold edges of dough up over tomatoes to partially cover. Bake at 425F for 25 minutes or until golden brown. Sprinkle with feta cheese and bake for an additional 5 minutes.

Rustic Tomato Galette with Feta Cheese

This easy tomato galette recipe is a great way to use fresh sweet ripe tomatoes in season. Made with a rustic cornmeal crust as the tart shell, the tomatoes are tossed with goat cheese and herbs for a simple summer starter or main course.

1 / 7. Marinated Feta-Beet Salad. Sweet roasted beets are loaded with fresh herbs and feta cheese in this versatile salad. Go To The Recipe. 2 / 7. Tomato Salad with Red Onion, Dill and Feta. This is the full-on maximalist tomato salad: tossed gloriously with red pepper, feta, dill, cucumber, and olives.

This recipe uses a store-bought pie crust, making it much easier than crust made from scratch. Serves 2. Prep Time – 20 Minutes. Cook Time – 40 Minutes. Tomato, Cheese, and Fresh Herb Galette Recipe. Ingredients. 1 10-inch store-bought, unbaked plain pie crust. 1 pound tomatoes. ¾ cup goat cheese and/or feta cheese, at room temperature

Sprinkle tomatoes with black pepper. Fold the edges of dough over tomatoes. Brush any exposed dough with egg wash. Sprinkle crust with sesame seeds and extra salt. If dough has been at room temperature for too long and feels soft at this point, place the formed galette in freezer for 10 minutes before baking.

Tomato galette FAQ Can I make additions or substitutions? Yes! You can adjust the filling to use whatever savory ingredients you like. We like adding caramelized onions, thinly sliced zucchini, mushrooms, or extra cheese (parmesan, white cheddar, or feta are our go-tos!) to the filling.

Summer Tomato, Feta, and Basil Galette Recipe

In this video, I will show you how to make a delicious galette with tomatoes and feta cheese. Only 5 ingredients!. This is delicious! My whole family just loves this galette! Let’s cook! The ingredient’s you’ll need:. 115g cold unsalted butter. 170g wheat flour. 62,5g ice water. A pinch of salt. 300g tomato. 200g Feta cheese. Instructions: 1.

Caramelized Onion and Feta Galette, Heirloom Tomato, Zucchini Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette, recipe included | 35 pieces jigsaw puzzle June 30, 2016 OnlineGranny Leave a comment

Remove the saucepan from the heat, add the vinegar, then add the flour mixture all at once and stir vigorously with a wooden spoon until the flour drinks up the liquid and a unified, velvety dough forms; let the dough cool for 10 minutes. Pre-heat the oven to 400˚F. Set a large piece of parchment paper on the counter.

Directions. Preheat oven to 400°F. Line a baking sheet with parchment. Combine flour, ½ teaspoon salt, egg and 2 tablespoons olive oil in a bowl until combined. Pat dough into a 4” disk; cover with plastic wrap and chill 30 minutes. Heat remaining oil in a large skillet over medium heat.

Home » All Recipes » Lunch Recipes » Brunch » Red Onion, Feta and Sweet Potato Galette. Red Onion, Feta and Sweet Potato Galette. Published: Nov 5, 2014 · Modified: Jul 18, 2017 by Bintu · This post may contain affiliate links.

Tomato Galette with Basil Whipped Feta

Place the dough on the parchment paper and layer with potatoes and feta. Brush the top of the crust with olive oil, add a sprinkling of salt and bake 20 minutes. Allow to cool about 10 minutes, then cut into pieces and serve.

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