Tomato & Feta Galette

[[ recipeID=recipe-8kd53z9yq, title=Tomato & Feta Galette ]]

Tomato & Feta Galette

Servings: 4

Keywords: Pie, Savoury, Tomato

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins


  • 375 g all-butter puff pastry
  • 100 g feta cheese
  • 450 g mixed tomatoes, sliced
  • 2 tsp tomato puree
  • 10 sun dried tomatoes
  • springs of thyme, roughly chopped
  • Maldon salt flakes
  • Olive oil
  • 3 tbs thick greek yoghurt
  • Grated lemon zest of 1 small lemon
  • Instructions

    1. Preheat the oven to 200C  / Gas mark 6
    2. Roll out the pastry into a rectangle roughly 20 x 30 cm and 3mm thick before cutting into 4. Transfer to a lined baking sheet, leaving space in between each rectangle and refrigerate for around 30 minutes.
    3. Meanwhile blitz the sun-dried tomatoes and tomato puree to a paste in a food processor/ blender.
    4. Remove the pastry from the fridge and, leaving a border of approx. 1cm, spread a thin layer of the paste over your rectangles.
    5. Crumble the feta and herbs over the paste and layer the tomatoes on top to cover the paste, overlapping in places. Sprinkle with a pinch of salt and drizzle with  a little olive oil.
    6. Bake for around 15 minutes until golden on top.
    7. Remove from the oven and allow to cool slightly whilst you stir the lemon zest into the yoghurt with a good pinch of salt.
    8. Serve each tart with a cold dollop of the yoghurt