Tomato and Basil Galette with Feta and Poppy Seed Pastry
A rustic, flavor-packed galette made with juicy heirloom tomatoes, creamy feta cheese, and a buttery poppy seed pastry crust. Finished with fresh basil, this free-form tart is perfect for any meal.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 tablespoon poppy seeds
- 3–4 tablespoons cold water
- 3 medium heirloom tomatoes, sliced
- ½ cup crumbled feta cheese
- A handful of fresh basil leaves, torn
- 1 egg yolk, beaten with a splash of water
- 1 tablespoon olive oil
- Sea salt, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour and poppy seeds. Cut in cold butter until the mixture resembles coarse crumbs. Add water gradually until the dough comes together.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. Roll into a 12-inch circle on a floured surface.
- Place dough on baking sheet. Add feta to the center, leaving a 2-inch border. Layer sliced tomatoes, drizzle with olive oil, sprinkle with salt, and top with basil.
- Fold the edges of the dough over the filling, pleating as needed. Brush crust with egg wash.
- Bake for 35–40 minutes, until the crust is golden and the filling bubbly.
- Cool for 10 minutes before garnishing with extra basil. Slice and serve warm or at room temperature.
Notes
- Chill dough for easier handling and a flakier crust.
- Salt and drain tomatoes to prevent sogginess.
- Use a food processor to quickly blend the dough.
- Customize with other cheeses or add thin-sliced veggies like zucchini.