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Easy Heirloom Tomato Galette With Puff Pastry and Feta

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.
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.
Prep Time5 minutes
Cook Time40 minutes
Removing moisture from tomatoes Time30 minutes
Total Time1 hour 15 minutes
Servings: 6
Author: Marwin Brown - Food Fidelity (adapted)

Ingredients

Preparing the Tomatoes

  • 1 lb heirloom tomatoes sliced into ¼-inch rounds
  • kosher salt for dee

Building the Galette

  • 1 sheet frozen puff pastry thawed (cover to prevent drying before use)
  • ½ cup grated Parmesan cheese or more to taste
  • ½ cup panko bread crumbs
  • 1 tsp fresh thyme
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • ½ cup crumbled Feta cheese
  • 2-3 cloves garlic thinly sliced
  • 1 medium egg beaten
  • 1 tsp fresh basil chopped (for garnish after baking)

Instructions

Prepare Tomatoes (essential!)

  • 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.
    After draining the tomatoes, move them to paper towels to further absorb any moisture and blot them dry before assembling the galette.

Build the Galette

  • Preheat oven to 400 degrees Fahrenheit with a rack positioned in the center of your oven.
    Line a half baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured surface until it’s 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.
  • In a bowl, combine grated Parmesan, bread crumbs, salt, pepper, and thyme.
    Sprinkle the Parmesan cheese mixture evenly on top leaving a border of about 1½-inch to 2-inch of the edge uncovered.
    Sprinkle the Feta cheese evenly over the center, and top with garlic.
  • Starting at the center, place the tomato slices in circles overlapping each other.
    Optionally sprinkle some additional Feta cheese on top of the tomatoes, for additional flavor.
    Fold the edges of the dough over the filling, crimping and overlapping as needed. Brush the dough with beaten egg.

Baking the Galette

  • Bake the galette until the crust is golden brown and cooked through, about 25-40 minutes depending on your oven.
    Allow the galette to cool (5 minutes) and top with fresh basil.
    Serve.

Notes

Bryan's Notes

I 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: