Description

A rustic, free-form tart that is perfect for busy weeknights. This easy recipe uses refrigerated pie dough, cherry tomatoes, garlic, and feta cheese to create a comforting meal that looks impressive but takes less than 30 minutes to make.

Ingredients

Scale

1 package refrigerated pie dough (2 crusts)
1 egg beaten with 1 tablespoon water (for egg wash)
2 cups cherry or grape tomatoes, halved
4–5 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup feta cheese, crumbled
1 tablespoon balsamic glaze
Flaky sea salt, for finishing
1/4 cup fresh basil, torn

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Remove pie dough from package and let sit at room temperature for 10-15 minutes. Roll out into a rough 12-inch circle on a lightly floured surface.
In a medium bowl, toss halved tomatoes with minced garlic, 1 tablespoon olive oil, and a pinch of salt.
Place dough on prepared baking sheet. Spread tomato mixture in the center, leaving a 2-inch border. Sprinkle with crumbled feta.
Fold the dough edges over the filling, pleating as you go, leaving some tomatoes peeking out.
Brush folded edges with egg wash. Bake for 20-25 minutes until crust is golden and tomatoes are bubbling.
Remove from oven and cool for 5 minutes. Drizzle with balsamic glaze, sprinkle with fresh basil and flaky sea salt. Slice and serve warm.

Notes

Do not overfill the center to prevent leaking. Let the galette cool for 5 minutes before slicing to allow the filling to set. For a gluten-free version, use a gluten-free pie crust. Leftovers can be stored in the refrigerator for up to 3 days or frozen unbaked for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of gale
Calories: 280
Sugar: 4
Sodium: 450
Fat: 14
Saturated Fat: 5
Carbohydrates: 32
Fiber: 2
Protein: 8

Keywords: galette, cherry tomato, weeknight dinner, easy recipe, vegetarian, rustic tart, feta cheese, roasted garlic