Tomato And Feta Galette Recipes

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.

Steps:

• Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.

Steps:

• Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough - if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
• Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn't need to be even or neat.
• Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.