Now that the first really good tomatoes of summer are showing up at farmers markets, I think we should all add a "tomato night" to our meal plans. And to get you started, I recommend this stunning galette because it is the most delicious way to eat tomatoes and cheese for dinner. It partners sweet tomatoes with woodsy thyme and creamy feta, then wraps it up with a buttery, flaky crust for a rustic, free-form pie that's easy enough to pull together even when you don't really feel like cooking.
Quick & Easy Tomato And Feta Galette:
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A Quick and Easy Weeknight Dinner
If you've never made a galette before, the first thing I want you to know is that they are deceptively simple. They're often described as rustic, which I take as code for lazy-gal's pie. This version starts with a store-bought pie crust that you roll thin and place on a baking sheet before layering with crumbled cheese and tomatoes. You fold the dough over the outer edge of the filling, then bake the galette until the crust is crispy and flaky, the tomatoes are softened, and the cheese is melty and browned.
Don't wait until the end of tomato season to add this savory galette to your dinner rotation. You'll be sorry if you do — I'm certain of it.
A Smart Tip to Avoid a Soggy Crust
While super-juicy produce like tomatoes are irresistibly delicious, they can result in a soggy crust in pies and galettes. Not here, though — layered over the dough, the feta cheese acts as a barrier to keep the dough dry.
Tomato and Feta Galette
Serves 4 to 6
unbaked pie crust (about 10 ounces), thawed if frozen
1 1/2 cups
crumbled feta cheese (6 ounces)
medium shallot, diced
sprigs of fresh thyme, plus 1 tablespoon fresh thyme leaves, divided
chopped fresh basil leaves
freshly ground black pepper
medium tomatoes (about 1 pound total), sliced 1/4-inch thick
Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper.
Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a 12-inch round that's about 1/8-inch thick. It's okay if the dough isn't perfectly round.
Starting on one end of the dough, loosely roll up the pie crust around the rolling pin. Transfer it to the prepared baking sheet and unroll the dough back out flat.
Sprinkle the cheese evenly over the dough, leaving a 2-inch border. Sprinkle with the shallot, thyme leaves, basil, salt, and pepper. Arrange the tomatoes over the cheese and herbs.
Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling and pleating the dough every 2 inches as you go. Top with the thyme sprigs.
Bake until the crust is golden-brown and the tomatoes are soft, about 40 to 45 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for 10 minutes more. Serve warm or at room temperature.
Pie crust: You can also use this recipe for a quick and easy pie crust from scratch.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.