Summer on a plate!

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling.

This delightful savory pastry tart is an absolute gem. Fresh tomatoes and Greek feta cheese in a flaky crust, makes the perfect summer lunch.

Ingredients

3 medium tomatoes, sliced or 2 cups cherry tomatoes
½ teaspoon kosher salt
1 cup Greek feta cheese, crumbled
1 garlic clove thinly sliced
1 tsp fresh rosemary leaves (optional)
¾ tsp dried oregano
¼ tsp sea salt
freshly ground black pepper
1 egg, beaten
2-3 fresh basil leaves, sliced
1 tbsp Greek olive oil

1sheet puff pastry

Directions

In a bowl add the tomatoes, garlic, olive oil, oregano, salt, and pepper, mix them with a spoon, and set the bowl aside for 30 minutes.

Preheat oven to 180C, with a rack positioned in the center. Line a half baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface until it’s roughly.
Loosely roll the dough around the rolling pin and carefully transfer it to the prepared baking sheet, laying it out completely flat.

Spread the filling over the whole surface of the puff pastry leaving a 4 cm border around the edges to be able to fold it more easily.

Add the tomatoes (without the juice they have released in the bowl), top with the crumbled feta, and use the parchment paper to wrap the edges of the puff pastry sheet inwards, pushing it towards the center. 

Brush the dough with egg.
Bake the galette until the crust is golden brown and cooked through, about 25-40 minutes depending on your oven.
Let cool at least 10 minutes. Garnish with some rosemary leaves and cut to serve.