Tomato Galette

Tomato Galette

May 29 2020


1 hour

Makes 1 galette

This dish brings me to the south of France in the summertime... Since we cannot go there for a little while I am reign it to us somehow...


  • 1 pie dough, store bought
  • 2 large heirloom tomatoes, sliced
  • 1 1/2 tsp of Italian seasoning
  • 1/3 cup of feta cheese
  • salt and pepper
  • olive oil to drizzle
  • 1 bunch of fresh basil, chopped


Preheat the oven at 425F.

On a lined baking sheet, place the pie dough and make sure it is smooth and if it cracks just put it back together with your fingers.

Place the sliced tomatoes on top of dough, leaving  a border on the outside to be able to fold the dough back towards the middle.

Season the tomatoes, sprinkle the feta and some olive oil.

Bake for 45-50 minutes until the pastry dough is golden brown and looks crispy.

When cooked, transfer to a plate, add on the basil and some balsamic vinegar if you like that.

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