This summer tomato galette with a whipped honey feta is a really easy and delicious way to to use up those tomatoes. A buttery puff pastry with a creamy sweet honey feta spread, topped with beautiful ripe tomatoes, garlic and shallots. Simple ingredients with the best pop of flavors. Baked in 20 minutes!
The Best Summer Tomatoes
The end of summer tomatoes are the best. Perfectly plump, ripe and beautiful. You can use large red beefsteaks, small vine reds or the most colorful heirlooms you can find. Grab them from the garden, the farmer’s market, or the grocery store.
Tomato Galette with Honey Whipped Feta Cheese
Whipped feta cheese is similar to ricotta cheese. It is smooth in texture but not at firm as ricotta. Feta has a tangy salty flavor and with a heavy drizzle of sweet honey, this honey whipped feta cheese is an easy way to add a major flavor bomb to this tomato galette.
Puff Pastry Crust
Most galettes use a homemade dough. Let’s skip this step and use store-bought puff pastry. It’s buttery and delicious. You can find it in the frozen food section of the grocery store. You will need it to be fully defrosted for this recipe, but keep it chilled in the refrigerator until you need to roll it out.
If you are up for a baking adventure, you can make homemade puff pastry. It’s so amazing when it’s made homemade but it does take time.
Puff pastry will hold up to the whipped feta cheese and the juicy tomatoes, no fork required, unless you want to use one. The trick is to use a sprinkle of corn meal on the crust. This helps keep the puff pastry sturdy and gives it a great texture. You do not need much, just a light sprinkle on the counter in lieu of flour when you roll out the puff pastry.
Tomato Galette with a Whipped Honey Feta
Ingredients
- 8 oz Feta Cheese - Block
- 3 TBSP Honey
- 2 TBSP Milk
- ⅛ tsp Salt 1 pinch
- 3 TBSP Corn Meal or All Purpose Flour
- 1 Sheet Puff Pastry - defrosted but chilled
- 2 Large Tomatoes - sliced ¼ inch thick
- 4 Garlic Cloves - peeled and thinly sliced or pressed
- ½ Shallot - thinly sliced
- 1 Egg
- Olive Oil
- ¼ tsp Red Pepper Flakes
Instructions
- Preheat the oven to 400F and line a sheet pan (with edges) with parchment paper.
- In a food processor or blender, add in the feta cheese, honey, milk and salt. Blend until smooth. Set aside.
- Sprinkle the counter with a little corn meal or all purpose flour. Roll the dough out onto the corn meal sprinkled counter. I kept it rectangle shape, but you can trim off the corners for an oval shape.Roll out so the dough is evenly about ¼ inch thick.Move the dough to the prepared parchment paper.
- Spread on the whipped feta and honey.
- Add on your sliced tomatoes, overlapping the edges.
- Top the tomatoes with your sliced garlic and shallots.
- Fold over the edges, overlapping the corners.
- Separate the egg yolk, whisk the yolk and brush over the puff pastry edges. Optional: add a sprinkle of salt and fresh thyme on the crust edges.
- Quick drizzle over olive oil. Bake at 400F for 20 minutes, puff pastry should be browned and tomatoes baked to perfection. Add red pepper flakes.
