Tomato Galette with a Whipped Honey Feta
The perfect way to use your summer tomatoes. Simple and easy weeknight meal for any warm summer night.
Servings: 6
Calories:
Ingredients
- 8 oz Feta Cheese - Block
- 3 TBSP Honey
- 2 TBSP Milk
- ? 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.
