Tomato and Feta Galette Recipe

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme
• salt and ground black pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 pound tomatoes, sliced into 1/4-inch rounds
• 0.5 cup grated Parmesan cheese, or more to taste
• 0.5 cup panko bread crumbs
• 0.5 cup crumbled feta cheese
• 1 tablespoon fresh parsley
• 1 egg, beaten
• 2 tablespoons thinly sliced fresh basil

Instructions

1. Heat butter and oil in a skillet over medium heat, then add the onion. Cook, stirring occasionally, until the onion becomes translucent, about 10 to 15 minutes. Stir in the garlic, thyme, salt, and pepper; cook until fragrant, about 2 minutes. Remove the skillet from the heat.
2. Roll out the puff pastry on a lightly floured surface. Line a baking sheet with parchment paper, place the puff pastry on it, and put the baking sheet in the freezer.
3. Preheat your oven to 450 degrees F (230 degrees C).
4. Arrange tomato slices on a wire rack over a baking sheet. Sprinkle salt over the tomato slices to drain excess moisture for about 10 minutes.
5. In a bowl, combine Parmesan cheese, bread crumbs, feta cheese, and parsley. Spread half of the cheese mixture over the puff pastry, leaving a 1-inch border. Layer the onion mixture evenly over the cheese.
6. Pat the tomatoes dry and arrange them over the onion layer. Sprinkle the remaining cheese mixture over the tomatoes. Fold the puff pastry border over the edges, and lightly brush the pastry with egg.
7. Bake in the preheated oven until the crust is golden and puffed, approximately 20 minutes. Sprinkle fresh basil over the galette and let it cool for 15 minutes before slicing and serving.

Nutrition

• Calories: 381 kcal
• Fat Content: 25 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 442 mg
• Protein Content: 10 g
• Cholesterol Content: 53 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g