{"id":11282,"date":"2026-09-01T19:31:54","date_gmt":"2026-09-01T19:31:54","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11282"},"modified":"2026-09-01T19:37:09","modified_gmt":"2026-09-01T19:37:09","slug":"easy-heirloom-tomato-galette-with-puff-pastry-and-feta","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-heirloom-tomato-galette-with-puff-pastry-and-feta\/","title":{"rendered":"Easy Heirloom Tomato Galette With Puff Pastry and Feta"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Heirloom Tomato Galette With Puff Pastry and Feta<\/span><\/h2>\n
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A delicious tomato galette recipe featuring summer ripe heirloom tomatoes with fresh feta cheese and herbs. Puff pastry is used for convenient and easy crust.<\/span>
<\/div>Panko breadcrumbs help absorb some moisture released by the tomatoes as they bake. Combined with Parmesan, they give me another line of defense against a wet crust.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Removing moisture from tomatoes Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Marwin Brown – Food Fidelity (adapted)<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Preparing the Tomatoes<\/span><\/h4>
  • 1<\/span> lb<\/span> heirloom tomatoes <\/span> sliced into \u00bc-inch rounds<\/span><\/li>
  • kosher salt<\/span> for dee<\/span><\/li><\/ul><\/div>

    <\/span>Building the Galette<\/span><\/h4>
    • 1<\/span> sheet<\/span> frozen puff pastry <\/span> thawed (cover to prevent drying before use)<\/span><\/li>
    • \u00bd<\/span> cup<\/span> grated Parmesan cheese <\/span> or more to taste<\/span><\/li>
    • \u00bd<\/span> cup<\/span> panko bread crumbs<\/span><\/li>
    • 1<\/span> tsp<\/span> fresh thyme<\/span><\/li>
    • 1<\/span> tsp<\/span> kosher salt<\/span><\/li>
    • 1<\/span> tsp<\/span> black pepper<\/span><\/li>
    • \u00bd<\/span> cup<\/span> crumbled Feta cheese<\/span><\/li>
    • 2-3<\/span> cloves<\/span> garlic<\/span> thinly sliced<\/span><\/li>
    • 1<\/span> medium<\/span> egg<\/span> beaten<\/span><\/li>
    • 1<\/span> tsp<\/span> fresh basil chopped<\/span> (for garnish after baking)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>Prepare Tomatoes (essential!)<\/span><\/h4>
      • Arrange tomato slices over a wire rack in a baking sheet. Sprinkle with kosher salt and set aside for at least 30 minutes to drain. <\/span>
        <\/div>After draining the tomatoes, move them to paper towels to further absorb any moisture and blot them dry before assembling the galette.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>Build the Galette<\/span><\/h4>
        • Preheat oven to 400 degrees Fahrenheit with a rack positioned in the center of your oven. <\/span>
          <\/div>Line a half baking sheet with parchment paper.<\/span><\/div><\/li>
        • Roll out the puff pastry on a lightly floured surface until it\u2019s roughly 13"x16" inches. Loosely roll the dough around the rolling pin and carefully transfer it to the prepared baking sheet, laying it out completely flat.<\/span><\/div><\/li>
        • In a bowl, combine grated Parmesan, bread crumbs, salt, pepper, and thyme.<\/span>
          <\/div>Sprinkle the Parmesan cheese mixture evenly on top leaving a border of about 1\u00bd-inch to 2-inch of the edge uncovered.<\/span>
          <\/div>Sprinkle the Feta cheese evenly over the center, and top with garlic.<\/span><\/div><\/li>
        • Starting at the center, place the tomato slices in circles overlapping each other.<\/span>
          <\/div>Optionally sprinkle some additional Feta cheese on top of the tomatoes, for additional flavor.<\/span>
          <\/div>Fold the edges of the dough over the filling, crimping and overlapping as needed. Brush the dough with beaten egg.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>Baking the Galette<\/span><\/h4>
          • Bake the galette until the crust is golden brown and cooked through, about 25-40 minutes depending on your oven.<\/span>
            <\/div>Allow the galette to cool (5 minutes) and top with fresh basil. <\/span>
            <\/div>Serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            <\/span>Notes<\/span><\/h3>

            <\/span>Bryan’s Notes<\/span><\/h4>\nI used our French-door Air Fryer to bake mine. I know that this air fryer cooks on the hot side, so I always bake incrementally until done. In this case, it took quite a bit less than 25 minutes. Here’s my Galette:<\/span>
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