This Rustic Tomato-Basil Breakfast Galette is the perfect way to start your day. With a flaky, buttery crust filled with ripe tomatoes and fragrant basil, it’s a delightful combination of flavors that’s both satisfying and beautiful.
What sets this galette apart is the addition of crumbled feta, which adds a creamy tang that elevates the dish. Whether served warm or at room temperature, it’s a versatile option for breakfast, brunch, or a light lunch!
Ingredients
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 4-5 tablespoons ice water
- 2 cups fresh tomatoes, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, chopped
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine flour and salt. Add cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- On a floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
- Layer the sliced tomatoes over the dough, leaving a 2-inch border. Sprinkle with salt, pepper, and chopped basil.
- Dot the tomatoes with crumbled feta cheese. Fold the edges of the dough over the filling, pleating it as you go.
- Brush the crust with beaten egg to give it a golden finish. Bake for 35-40 minutes or until the crust is golden brown and the tomatoes are tender.
- Allow to cool slightly before slicing. Serve warm or at room temperature. Enjoy!
Notes
Tip: For a savory twist, add some sliced olives or a sprinkle of red pepper flakes for heat!
For the best results, use fresh, ripe tomatoes for maximum flavor. If you’re short on time, you can use store-bought pie crust instead of making your own.
Feel free to experiment with different herbs or cheeses — goat cheese also works beautifully in this galette! Leftovers can be stored in the fridge for up to 2 days and reheated in the oven for a crispy texture.
