Best 2 Tomato Galette With Basil Pesto And Feta Recipes

Indulge in the delightful flavors of a delectable Tomato Galette, a savory pastry that captures the essence of summer's bounty. This delectable dish features a flaky, golden crust encasing a vibrant filling of juicy tomatoes, aromatic basil pesto, and tangy feta cheese. Each bite offers a symphony of textures and flavors, from the crispy crust to the soft, juicy tomatoes and the creamy, herbaceous pesto. Accompanying this main recipe are three additional variations that cater to diverse preferences. The Roasted Vegetable Galette offers a vibrant array of roasted vegetables, while the Mushroom and Spinach Galette combines earthy mushrooms and tender spinach. For a more decadent option, the Smoked Salmon and Leek Galette tantalizes the palate with its rich, smoky salmon and savory leeks. These versatile galettes are perfect for any occasion, from casual gatherings to elegant dinner parties. With their vibrant colors and irresistible flavors, they are sure to impress your guests and leave them craving more.

Here are our top 2 tried and tested recipes!

TOMATO AND FETA GALETTE

Tomato and Feta Galette image

A light and savory meal to use up all of those tomatoes from the garden.

Provided by tcasa

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h12m

Yield 6

Number Of Ingredients 14

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
½ cup grated Parmesan cheese, or more to taste
½ cup panko bread crumbs
½ cup crumbled feta cheese
1 tablespoon fresh parsley
1 egg, beaten
2 tablespoons thinly sliced fresh basil

Steps:

Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat.
Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer.
Preheat oven to 450 degrees F (230 degrees C).
Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes.
Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer.
Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry.
Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 31 g, Cholesterol 53.1 mg, Fat 25.4 g, Fiber 2 g, Protein 10.4 g, SaturatedFat 8.8 g, Sodium 442 mg, Sugar 4 g

TOMATO & FETA PESTO BITES

Tomato & feta pesto bites image

Tiny, tasty canapés - a perfect party treat

Provided by Good Food team

Categories Buffet, Canapes, Starter

Time 45m

Number Of Ingredients 9

Ingredients

half a 350g pack (freeze the rest to use another time) puff pastry
25g finely grated parmesan (or vegetarian alternative)
20g pack fresh flat leaf parsley
2 tbsp pine nuts
100g feta cheese , crumbled
1 garlic clove , crushed
4 tbsp olive oil
12 small cherry tomatoes , halved
black olives , to serve

Steps:

Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.

Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium

Tips:

For the best flavor, use ripe, juicy tomatoes. Heirloom varieties are a great choice.
If you don't have time to make your own pesto, you can use a store-bought variety.
Be careful not to overwork the dough. Overworking will make the dough tough.
If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
To prevent the galette from sticking to the baking sheet, use a parchment paper.
Bake the galette until the crust is golden brown and the filling is bubbly.

Conclusion:

This tomato galette with basil pesto and feta is a delicious and easy-to-make summer dish. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover tomatoes. The combination of sweet tomatoes, creamy pesto, and salty feta is irresistible. Serve the galette warm or at room temperature, with a side salad or soup.