40 min

This Galette made a lovely light lunch or supper.  I had a surplus of beautiful ripe tomatoes from my garden, just perfect for this bake.

Tomato Galette


For the pastry

250g plain flour

125g butter

50g water

1 egg yolk

1 good pinch of salt

For the topping

650g tomatoes, about 6-7 medium tomatoes, sliced

2 tbsp pesto

100g feta cheese, cubed

Salt & Pepper

Small bunch of basil leaves

1 egg, beaten with 1 tbsp water

½ tbsp olive oil


In a bowl or the bowl of a food processor, combine the flour, salt and butter.  Blend or pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and just enough water until the mixture comes together and forms a non-sticky dough.  Wrap in cling film and refrigerate for 30 minutes.

Preheat the oven to 200C/180C fan.  Line a baking tray with parchment paper.

Roll out the dough on a lightly floured worktop to a 35 – 40cm circle.  Place the dough onto the parchment lined tray.  Spread the dough with the pesto leaving a 6cm border.  Arrange the tomatoes on top and season with salt and pepper.  Fold the edges of the dough over the tomatoes.  Brush the folded edges with the egg wash and bake for 30 minutes until golden and crisp.  Sprinkle with the feta and bake for another 10 minutes.  Remove from the oven, drizzle with olive oil and scatter with basil leaves.  Serve warm or cold.

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