Savory Tomato Galette with Whipped Feta and Fresh Basil: The Ultimate Rustic & Easy Recipe
Transform your ripe tomatoes and leftover feta cheese into a culinary masterpiece! This incredibly delicious Savory Tomato Galette with Basil and Whipped Feta is the perfect solution for a delightful lunch, a light dinner, or an impressive brunch dish. Forget complicated tarts – this rustic, free-form pastry is designed for ease and bursting with fresh, vibrant flavors.
What Exactly is a Galette?
A Galette is a beautiful, free-form, and delightfully rustic version of a traditional tart or pie. Originating from French cuisine, galettes are known for their simplicity and charm. They typically consist of two fundamental components:
- A flaky, buttery pastry crust (often referred to as a “galette pastry”).
- A delicious sweet or savory filling, made from fruits, vegetables, or cheeses.
The primary distinction between a galette and a classic tart lies in its presentation and baking method. Unlike tarts that require baking in a specific tart pan with fluted edges, a galette is shaped by simply folding the edges of the pastry over the filling. This creates an unpretentious, natural look that makes it incredibly appealing and easy to achieve.
Furthermore, galettes are generally flatter than most tarts, allowing the flavors of the filling to truly shine. They are designed to be forgiving – there’s no need for perfect crimping or intricate designs. In fact, their slightly imperfect, “rustic” appearance is part of their inherent charm!
This simplicity makes galettes a fantastic choice for home bakers of all skill levels. If you’re looking for a homemade dish that tastes gourmet but is surprisingly straightforward to prepare, a galette is your answer. For this savory galette, we’ll be using a versatile homemade tart pastry, made with just flour, salt, butter, and water, which serves as a perfect base for countless savory and sweet creations.
This basil, tomato, and feta galette offers all the wonderful flavors of a classic Cheese and Tomato Quiche, but in a much simpler and quicker format. It’s the ideal way to enjoy the bounty of fresh summer tomatoes and fragrant basil without much fuss.
Crafting Your Savory Tomato Galette: A Simple Guide
Among all the tarts, quiches, and pies you could choose to make, this Tomato Galette truly stands out as one of the easiest. Its free-form nature eliminates the need for any special equipment like a tart pan, making it incredibly accessible for anyone with a basic kitchen tool: a rolling pin.
The journey begins with the galette pastry. After preparing your simple homemade dough (or using a store-bought version for ultimate convenience) and allowing it to rest in the fridge, the next step is to roll it out. Don’t stress about achieving a perfectly circular shape – remember, we’re aiming for rustic charm! An approximate circle is more than sufficient and will contribute to the galette’s appealing homemade look.
A little trick I love to use when making galettes, especially with juicy fillings like tomatoes, is to sprinkle the rolled pastry with some Coarse Semolina Flour. This step serves two fantastic purposes:
- The semolina acts as a natural absorbent, soaking up any excess moisture released by your fruits or vegetables during baking. This is crucial for preventing a soggy bottom crust, ensuring your galette stays wonderfully crisp.
- It adds a subtle yet delightful crunchy texture to the pastry, enhancing the overall eating experience.
While highly recommended, this semolina sprinkle is entirely optional. If you don’t have it on hand, your galette will still be delicious. Just be sure to drain your tomatoes if they are particularly watery before adding them to the galette.
The Star of the Show: Basil Whipped Feta Filling
The phrase “Basil Whipped Feta” might sound incredibly sophisticated, but don’t let that intimidate you! This creamy, flavorful filling is shockingly simple to prepare, taking less than three minutes from start to finish. All you need are three humble yet potent ingredients:
- Creamy and salty Feta Cheese
- Fragrant fresh Basil Leaves
- Rich Thickened (or heavy) Cream
That’s truly all it takes! The preparation is even simpler: combine these three ingredients in your food processor or stand mixer and pulse until they are beautifully blended and smooth. The result is a light, airy, yet incredibly flavorful cheese mousse. It’s perfectly salty with a wonderful tang from the feta, brightened by the aromatic fresh basil. This whipped feta is not only the ideal creamy base for our Tomato Galette, but it’s also incredibly versatile. You could easily serve it as a dip with crackers and vegetables, spread it on toast, or even thin it out slightly for a unique pasta sauce. Its vibrant taste perfectly complements the sweet acidity of the tomatoes.
Assembling the Vibrant Tomato and Basil Topping
Once your pastry is rolled and the whipped feta is prepared, it’s time for the exciting final assembly of your galette. This is where your creativity can shine!
Begin by generously spreading the luscious Basil Whipped Feta evenly over your rolled pastry. Make sure to stop a few centimeters (about an inch) from the edges; this border will be folded over to create the rustic crust of your galette.
Next, carefully arrange your sliced Tomatoes over the feta layer. For an extra pop of freshness and flavor, tuck a few additional Fresh Basil Leaves in between the tomato slices. If you’re using a mix of different colored tomatoes, like green and red, you can create a visually stunning pattern by alternating the slices in concentric circles. This not only makes the galette look beautiful but also ensures a delightful burst of flavor in every bite. Finally, a generous drizzle of good quality olive oil over the tomatoes will enhance their natural sweetness and contribute to a rich, golden finish during baking.
After your filling is perfectly arranged, gently fold the exposed edges of the pastry over the outermost row of tomatoes. This creates the signature rustic border of the galette. To ensure a gorgeous golden-brown crust, whisk together a simple Egg Wash (one egg yolk mixed with a tablespoon of milk) and brush it liberally over the folded pastry edges. Then, carefully transfer your Tomato Galette onto a baking mat (or parchment paper) on a flat baking tray. While baking paper works perfectly, I often find that a silicone baking mat helps achieve a more uniform and crispier crust. Bake until golden and fragrant. For a final flourish, just before serving, drizzle your baked galette with some sweet and tangy Balsamic Glaze. Bon Appetit!
Why You’ll Love This Tomato Galette
This Savory Tomato Galette with Basil Whipped Feta isn’t just a recipe; it’s an experience. Here’s why it will quickly become a staple in your kitchen:
- Effortlessly Elegant: Despite its gourmet appearance, this galette is incredibly simple to make, perfect for both novice and experienced bakers.
- Flavor Explosion: The combination of juicy tomatoes, creamy, tangy whipped feta, and aromatic fresh basil creates a symphony of fresh, savory flavors.
- Seasonal Delight: It’s the ultimate way to celebrate peak season tomatoes, making the most of their natural sweetness and vibrant color.
- Versatile for Any Meal: Serve it as a light lunch, an elegant dinner with a side salad, or even as an impressive appetizer for gatherings.
- Customizable: Easily adapt the recipe with other seasonal vegetables, herbs, or even different cheeses to suit your preference.
- Vegetarian-Friendly: A satisfying and delicious option for those following a vegetarian diet.
Tips for Success and Delicious Variations
To ensure your Tomato Galette turns out perfectly every time, keep these tips in mind:
- Cold Ingredients for Pastry: Always use very cold butter and ice water when making your pastry crust. This helps create those desirable flaky layers.
- Don’t Overwork the Dough: Mix the pastry just until it comes together. Overworking develops gluten, leading to a tough crust.
- Chill Time is Key: Don’t skip chilling the pastry. It allows the butter to firm up and the gluten to relax, making it easier to roll and ensuring a tender crust.
- Drain Tomatoes: If your tomatoes are exceptionally juicy, a quick sprinkle of salt on the slices and letting them sit for 10-15 minutes before patting them dry can prevent a watery galette.
- Semolina is Your Friend: As mentioned, coarse semolina flour is excellent for absorbing moisture and adding texture, but you can also use a thin layer of breadcrumbs or finely grated Parmesan cheese.
- Even Thickness: Aim for an even thickness when rolling out your pastry to ensure uniform baking.
Feeling creative? Here are some delicious variations to try:
- Cheesy Alternatives: Swap feta for goat cheese, ricotta, or a blend of mozzarella and Parmesan.
- Herb Power: Experiment with different fresh herbs like thyme, oregano, or rosemary alongside (or instead of) basil.
- Add More Veggies: Thinly sliced zucchini, bell peppers, or caramelized onions can be layered with the tomatoes.
- Spicy Kick: A pinch of red pepper flakes in the whipped feta or sprinkled over the tomatoes can add a pleasant heat.
- Sweet & Savory: A touch of honey or maple syrup drizzled over the feta before adding the tomatoes can offer a delightful contrast.
Serving Suggestions and Storage
This Savory Tomato Galette is incredibly versatile and can be enjoyed in many ways. Serve it warm or at room temperature, making it perfect for various occasions.
- Light Lunch or Dinner: Pair a slice of galette with a fresh green salad dressed with a simple vinaigrette.
- Brunch Star: It makes a fantastic centerpiece for a weekend brunch, especially alongside fresh fruit and mimosas.
- Appetizer: Cut into smaller wedges, it’s an elegant and easy-to-eat appetizer for parties.
- Picnic Perfect: Its portability and deliciousness at room temperature make it ideal for picnics or potlucks.
To store any leftovers, cover the galette tightly with plastic wrap or aluminum foil and refrigerate for up to 2-3 days. Reheat gently in a warm oven (around 300°F/150°C) until warmed through, which will help crisp up the crust again. While best enjoyed fresh, this galette still tastes wonderful the next day.
More Savoury Tart & Quiche Recipes:
- Mini Cherry Tomato and Pesto Galettes
- Onion, Fig and Feta Savoury Tart
- Feta Asparagus Quiche
- Smoked Salmon Quiche
- Spinach and Feta Quiche
Recipe
Tomato Galette with Basil Whipped Feta
Print Recipe
Ingredients
Galette Pastry
- 180 gr (1 cup + 3 tbsp) Plain Flour
- 1 teasp. Salt
- 90 gr (3 oz) Cold Butter
- 60 ml (1/4 cup) Cold Water
- 1 tbsp Coarse Semolina – Optional
Basil Whipped Feta
- 100 gr (3,5 oz) Feta Cheese
- 120 ml (1/2 cup) Thickened Cream (or heavy cream)
- 1 dozen Fresh Basil Leaves
Tomato Filling
- 4 medium Red Tomatoes
- 4 medium Green Tomatoes
- 1/2 dozen Fresh Basil Leaves
- 1 tbsp Olive Oil
Egg Wash
- 1 Egg Yolk
- 1 tbsp Milk
Instructions
Galette Pastry
- Place the Flour and Salt in the bowl of your food processor and pulse a couple of time to mix it. Cut your cold butter into small cubes and add it to the Flour. Pulse until it looks like small crumbs / sand. Add the cold water and continue pulsing until a ball of dough starts forming.
- Remove the pastry from the bowl and place it on a lightly floured surfaced. Without kneading it, assemble it into a disc shape, cover with plastic wrap and place in the fridge to set for at least 30 minutes.
Basil Whipped Feta
- Place the Feta, Thickened Cream and Basil Leaves in your mixer or food processor and blend until combined.
To assemble the Tomato Galette
- Preheat your oven on 180’C (350°F).
- Slice all the tomatoes and set aside.
- On some baking paper or a baking mat, roll the Galette Pastry into a large round shape, approximately 12-14 inches in diameter. Optionally, sprinkle some Semolina Flour evenly over the rolled dough to absorb the moisture from the tomatoes.
- Spread the Basil Whipped Feta almost to the edges of the Pastry, leaving about a 1.5-inch border uncovered. Cover the feta layer with the sliced Tomatoes, artfully alternating one slice of red tomato with one green tomato to create a beautiful pattern. Place a few basil leaves strategically in between the tomatoes for added flavor and visual appeal. Drizzle the Olive Oil evenly over the entire galette filling.
- Gently fold the uncovered edges of the Galette Pastry over the last row of Tomatoes, creating a rustic, free-form border around the filling.
- In a small bowl, whisk together the Egg Yolk and Milk to create an egg wash. Brush this mixture generously over the folded edges of the Galette Pastry for a beautiful golden-brown finish.
- Carefully transfer the galette on its baking paper or mat to a flat baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until the pastry is deeply golden brown and the tomatoes are tender.
- Once baked, remove the galette from the oven and let it cool slightly on the baking sheet for a few minutes before transferring to a wire rack. Optionally, drizzle some sweet and tangy Balsamic Glaze over the Tomato Galette just before serving for an extra layer of flavor.
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Nutrition (per serving)
