Tomato Galette with Basil Pesto and Feta





  • 2 Roma tomatoes, sliced 1/8 in. thick

  • 1 pint grape tomatoes, halved

  • 3/4 teaspoon salt

  • 2 tablespoons prepared pesto

  • 1 tablespoon mayonnaise

  • Dough for single-crust pie

  • 1/2 cup crumbled feta cheese, divided

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon pepper

  • 1 large egg

  • 1 tablespoon water

  • 1 tablespoon grated Parmesan cheese

  • Fresh basil leaves, optional


  • 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.

Dough for single-crust pie (9 inches): Combine 1-3/4 cups all-purpose flour, 1-1/2 tsp. sugar and 1/4 tsp. salt; cut in 6 Tbsp. cold butter and 1/3 cup shortening until crumbly. Gradually add 4-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.


* Tastic Spice is available HERE

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