Rustic Tomato Galette with Feta and Roasted Garlic
A rustic free-form tart featuring a buttery cornmeal pastry crust filled with creamy roasted garlic spread, juicy summer tomatoes, and tangy feta cheese. This French-inspired galette showcases peak-season tomatoes in an elegant yet approachable way, perfect for casual entertaining or a light dinner. The cornmeal adds subtle texture to the flaky crust while fresh thyme provides an aromatic finish to this savory pastry.
Ingredients
- 1 ½ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- ⅓ cup yellow cornmeal
- 1 teaspoon sugar
- 1 ¼ teaspoon salt
- 6 tablespoon unsalted butter, chilled and cut into pieces
- 3 tablespoon olive oil
- ¼ cup ice water
- 2 tablespoon cream cheese, softened
- 8 clove roasted garlicfresh minced garlic1:3convenience
use 2-3 cloves, more pungent
- 2 tomatoes, sliced
- salt and pepper
- ¼ cup feta cheese
- 3 sprig thyme
- ⅛ teaspoon black pepper, freshly ground
- 1 egg yolk, mixed with 1 teaspoon water
Instructions
- 1
Combine flour, cornmeal, sugar, and salt in a large bowl
- 2
Cut in chilled butter with pastry blender until no large chunks remain
- 3
Add olive oil and ice water, mix until dough comes together
- 4
Shape into disk, wrap in plastic, and refrigerate for at least 1 hour
- 5
Preheat oven to 375 degrees and line baking sheet with parchment
- 6
Place tomato slices on paper towels for 5 minutes to drain excess liquid
- 7
Season tomatoes with salt and pepper
- 8
Mix cream cheese with roasted garlic and half the feta cheese
- 9
Roll dough on floured surface to 14-15 inches, lifting and rotating to prevent sticking
- 10
Transfer dough to prepared baking sheet
- 11
Spread cream cheese mixture on dough leaving 2-inch border
- 12
Arrange tomato slices on top, overlapping slightly
- 13
Fold dough inward over tomato edges, pinching any tears closed
- 14
Sprinkle with remaining feta, pepper, and thyme sprigs
- 15
Brush pastry edges with egg wash
- 16
Bake for 40 minutes until golden
- 17
Cut into slices to serve
Tips
Pat tomato slices dry with paper towels and season them beforehand to prevent a soggy crust from excess moisture.
Use your fingers to finish cutting in the butter for better texture control when the pastry blender becomes less effective.
Don't skip the egg wash on the pastry edges - it creates a beautiful golden finish and helps seal the galette.
Good to Know
Refrigerate covered for up to 3 days. Best served at room temperature.
Prepare dough up to 2 days ahead. Assemble galette morning of serving.
Cut into wedges and serve warm or at room temperature as appetizer or light main.
Common Mistakes
Don't skip draining tomatoes to avoid soggy bottom crust
Keep dough chilled to prevent butter from melting and tough pastry
Substitutions
Gluten-Free Swaps
may need extra binding
General Alternatives
use 2-3 cloves, more pungent
FAQ
Can I make the dough ahead of time?
Yes, wrap the dough disk tightly and refrigerate up to 2 days or freeze up to 3 months. Thaw overnight before rolling.
What if I don't have roasted garlic?
Use 2-3 cloves fresh minced garlic mixed into the cream cheese, though the flavor will be more pungent and sharp.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 300°F oven for 10 minutes or enjoy at room temperature.