Tomato Basil Galette

A galette is a delightfully flaky and crispy crust, meant to show off fruits and vegetable medleys. This Tomato Basil Galette combines classic flavors and gorgeous colors for a show-stopping side dish or starter.

  • 50 Min.
  • 2 9" galettes

Ingredients

  • DOUGH:
  • 2 cups flour
  • 1 unwhipped cream cheese
  • 1 stick cold butter
  • 2 tsp salt
  • -
  • FILLING:
  • 1 tbsp butter
  • 1 onion, sliced
  • 2 cups shredded pizza blend cheese
  • 1 tbsp olive oil
  • 2 frozen basil cubes
  • 4 garlic cloves, minced
  • 4 oz Feta cheese, cubed
  • 8 oz cherry tomato medley, halved
  • Heirloom tomatoes, sliced
  • 1 egg, for brushing
  • -
  • OPTIONAL GARNISHES:
  • Roasted chopped walnuts, honey, and fresh basil leaves

Instructions

  • Add flour, cream cheese, butter and salt to a bowl of an electric mixer with the hook attachment. Mix until well combined. Cover the dough in plastic wrap and refrigerate while preparing the rest of the recipe.
  • Heat the butter in a skillet, add the onions and sauté for 5 minutes until translucent. In a separate bowl combine the shredded cheese, olive oil, basil and garlic. Set aside.
  • Preheat oven to 350F.
  • Remove dough from refrigerator and divide into two pieces. Roll each into a 9-inch circle, approximately 1/8 inch thick. Poke some holes in the dough with a fork.
  • Place the doughs on a lined cookie sheet. Top the dough with feta cheese leaving a 2-inch border. Cover the feta with fried onions than put a layer of the basil cheese mixture. Top it with colored cherry tomato and heirloom tomato slices. Fold over the edges of the dough, pressing the bends together.
  • Brush the dough with egg and bake for 45 minutes until crust is golden brown.
  • Optional: Before serving, drizzle honey over the galettes, top with chopped walnuts and fresh basil leaves.

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