This rustic Tomato Galette is the perfect balance of flaky pastry and vibrant summer flavors. A buttery pie crust is brushed with za’atar-infused olive oil, then layered with juicy, salt-cured cherry tomatoes, sweet red onion, tangy feta, and a sprinkle of sesame seeds for a subtle crunch. The edges of the dough are folded over for a free-form tart that bakes to golden perfection. Light, savory, and full of Mediterranean flair, this galette makes an elegant appetizer, a simple lunch, or a stunning centerpiece for any summer table. Thank you to our Full Season Farm Management Intern, Izzy, for making this recipe!

Ingredients 

  •       1 box pie dough
  •       1  pint cherry tomatoes, cut into slices 
  •       1 Tbsp Za tar or 3 sprigs of thyme 
  •       2 tsp Sesame seeds 
  •       1/4th cup feta cheese, crumbled 
  •       3 cloves of garlic, minced
  •       1/2 red onion, thinly sliced 
  •       2 Tbsp olive oil 

Directions

  1. Preheat oven to 375 degrees F 
  2. Roll out the pie dough with a rolling pin so it is 2-3 inches bigger 
  3. Oil a pie pan with butter or cooking spray 
  4. Add dough to the pan, pressing into all edges
  5. Combine zatar and oil and mix till well combined 
  6. Brush the dough with the oil mixture 
  7. Put tomatoes on a plate or in a bowl and add 1 tsp of salt, then let sit for 5-10 minutes or until they release liquid (save the liquid and add to vinaigrette for extra flavor!)
  8. Transfer to a paper towel to dry 
  9. Add tomatoes to the pan so that they slightly overlap
  10. Cover with feta cheese, garlic, onions, and sesame seed 
  11. Season with salt and pepper 
  12. Fold edges of the dough slightly onto the tomatoes 
  13. Bush oil mixture on top and bake for 45 minutes or till golden brown