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- 1 and 1/2 cups all-purpose flour - 1/2 cup crumbled feta cheese - 1/4 cup fresh basil leaves, finely chopped - 3 medium heirloom tomatoes, sliced into thick rounds To create a great galette, we start with the main ingredients. All-purpose flour gives us a sturdy base. Feta cheese adds a salty, creamy flavor. Fresh basil brings a bright taste that matches the tomatoes. Heirloom tomatoes are the stars of this dish, bursting with flavor and vibrant colors. - 1/2 cup unsalted butter, chilled and cut into small cubes - 3 to 4 tablespoons ice water - 1 tablespoon extra virgin olive oil - 1 teaspoon balsamic vinegar - Sea salt, to taste Next, we have additional ingredients that enhance the galette. Unsalted butter makes the crust flaky and rich. Ice water helps bind the dough without making it tough. Extra virgin olive oil and balsamic vinegar elevate the tomato flavor. A pinch of sea salt brings everything together perfectly. - Additional fresh basil leaves - Balsamic reduction While optional, garnishes can add a lovely touch. Fresh basil leaves give a pop of green and flavor. A balsamic reduction can add sweetness and depth. These extras make your galette look and taste even better. For the full recipe, check out Heirloom Tomato Galette with Basil Feta Crust. - Mixing dry ingredients: In a large bowl, combine 1 and 1/2 cups of all-purpose flour, 1/2 cup of crumbled feta cheese, 1/4 cup of finely chopped fresh basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all the dry ingredients blend smoothly. - Cutting in the butter: Add 1/2 cup of chilled, cubed unsalted butter to the bowl. Use your fingertips or a pastry cutter to break the butter into the flour mix. Aim for a crumbly texture with small butter pieces remaining. - Incorporating ice water: Slowly add 3 to 4 tablespoons of ice water, one tablespoon at a time. Gently mix until the dough starts to form. Be careful not to over-knead it; you want a tender crust. - Shaping and wrapping the dough: Shape the dough into a disc. Wrap it tightly in plastic wrap to keep it fresh. - Recommended chilling time: Chill the dough in the fridge for at least 30 minutes. This helps the dough hold its shape better when you roll it out. - Preheating the oven: Preheat your oven to 400°F (200°C). This ensures a nice, even bake when the galette is ready. - Marinating the heirloom tomatoes: Slice 3 medium heirloom tomatoes into thick rounds. In a bowl, toss them with 1 tablespoon of extra virgin olive oil, 1 teaspoon of balsamic vinegar, and a pinch of sea salt. Allow them to marinate for about 10 minutes to enhance their flavor. - Rolling out the dough: On a floured surface, take your chilled dough and roll it into a 12-inch circle, about 1/8-inch thick. Carefully transfer it onto a parchment-lined baking sheet. - Arranging tomatoes in the galette: Place the marinated tomato slices in the center of the rolled-out dough, leaving a 2-inch border. Fold the edges of the dough over the tomatoes, overlapping as you go. This creates a rustic look. - Baking duration and temperature: Bake the galette in the preheated oven for 30-35 minutes. Keep an eye on it to ensure the crust turns golden brown. - Checking the doneness: Look for the tomatoes to be tender and aromatic. A perfect galette has a crisp crust and soft, juicy tomatoes. For a full recipe, refer to the original instructions provided above. Chilling the dough is key for a flaky crust. When you chill the dough, the butter firms up. This helps create layers when baking. Aim for at least 30 minutes in the fridge. If you skip this step, your crust may be tough. To avoid over-kneading, mix gently. Once you add the ice water, combine it just until it holds together. Overworking the dough makes it tough. Remember, a little crumbly is fine. Timing is important for marinating heirloom tomatoes. Let them soak in olive oil and balsamic vinegar for about 10 minutes. This boosts their flavor and brings out sweetness. Try using different tomato varieties for more taste. Each type offers unique flavors and colors. You can mix cherry, beefsteak, and heirloom tomatoes for a fun twist. For the best accompaniments, serve your galette with a light salad. A mix of arugula and mixed greens works well. You can also add a squeeze of lemon for brightness. Presentation is key. Slice the galette into wedges and arrange them on a rustic board. Drizzle a bit of balsamic reduction over the top before serving. This adds a gourmet touch. For the full recipe, click here. {{image_4}} You can switch up the cheese in your galette. Try using ricotta for a creamy texture. Goat cheese adds a tangy taste, while Parmesan gives a rich flavor. Each cheese brings its own flair. You can mix and match these cheeses too. Just remember to adjust your seasonings. For example, goat cheese may need less salt. Basil is great, but you can explore other herbs. Thyme adds a warm, earthy taste. Oregano gives a nice Italian twist. Dill can bring a fresh note. These herbs infuse the crust with new flavors. You can use a mix of these herbs for even more depth. Want to make it a garden vegetable galette? You can add zucchini, bell peppers, or eggplant. Slice them thinly and layer them with the tomatoes. Seasonal veggies add color and flavor. Don't be afraid to experiment! You can create a unique dish with your favorite garden finds. For the full recipe, check out the Heirloom Tomato Galette with Basil Feta Crust. To keep your Heirloom Tomato Galette fresh, store leftovers in the fridge. First, let it cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. This helps avoid drying out. The galette stays good for up to three days in the fridge. When it comes to reheating, the oven is best. Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and cover it with foil. Heat for about 15-20 minutes, until warm. If you use the microwave, heat it for 1 minute at a time. This may make the crust soggy, so use it as a last resort. You can freeze both uncooked and cooked galette. For uncooked, wrap it tightly in plastic wrap and then in foil. It can stay frozen for up to three months. To cook from frozen, bake for about 10 minutes longer than the recipe states. For cooked galette, let it cool completely, then wrap and freeze. Thaw it overnight in the fridge before reheating. By following these steps, you can enjoy your delicious galette longer! For the complete recipe, check out the Full Recipe. A galette is a free-form pastry. It has a rustic look and is easy to make. You can fill it with sweet or savory items. The dough folds over the filling to create a beautiful, open tart. Galettes are great for showcasing seasonal ingredients. They can be made with various dough types, including pie crust and puff pastry. Yes, you can use store-bought dough. It saves time and effort. Homemade dough has a fresh taste and can be tailored to your liking. But store-bought options are convenient. Look for a high-quality pie crust or puff pastry. These will work well for your galette. Check for a golden-brown crust. The tomatoes should be tender and aromatic. If the crust looks crisp and the filling bubbles a bit, it is ready. The edges should have a nice color. Let it cool for a few minutes before slicing. Pair your galette with a simple green salad. A mix of greens, cucumbers, and a light dressing works well. You can also serve it with roasted veggies. For drinks, a chilled white wine or sparkling water complements the flavors. Enjoying this dish with friends makes it even better! Making a galette can be simple and rewarding. We explored the main ingredients, including feta cheese and heirloom tomatoes. You learned how to prepare the crust, assemble the ingredients, and bake to perfection. Remember to chill your dough for the best crust. Try different cheeses and herbs to mix things up. Store any leftovers properly to enjoy later. With these tips and ideas, you can create a delightful dish that impresses. Enjoy your galette, and happy cooking!

Heirloom Tomato Galette with Basil Feta Crust

Discover the delightful Heirloom Tomato Galette with Basil Feta Crust that will elevate your summer meals! This savory dish features a buttery, flaky crust packed with basil and feta, cradling juicy heirloom tomatoes. Perfect for gatherings or a cozy night in, it’s simple to make and bursting with fresh flavors. Ready to impress your friends and family?
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Ingredients
  

1 and 1/2 cups all-purpose flour

1/2 cup crumbled feta cheese

1/4 cup fresh basil leaves, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup unsalted butter, chilled and cut into small cubes

3 to 4 tablespoons ice water

3 medium heirloom tomatoes, sliced into thick rounds

1 tablespoon extra virgin olive oil

1 teaspoon balsamic vinegar

Additional fresh basil leaves for garnish

Sea salt, to taste

Instructions
 

Prepare the Basil Feta Crust: In a large mixing bowl, combine the all-purpose flour, crumbled feta cheese, finely chopped basil, salt, and black pepper. Use a whisk to mix the ingredients together until evenly distributed.

    Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the mixture until it achieves a texture resembling coarse crumbs with tiny butter pieces remaining.

      Incorporate Ice Water: Gradually drizzle in the ice water, adding one tablespoon at a time. Gently mix with a fork or your hands until the dough just begins to come together, being cautious not to over-knead it.

        Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and place it in the refrigerator for a minimum of 30 minutes. Chilling the dough helps improve its texture for rolling.

          Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it's ready for baking when you finish preparing the galette.

            Prepare the Heirloom Tomatoes: In a mixing bowl, gently toss the sliced heirloom tomatoes with the extra virgin olive oil, balsamic vinegar, and a pinch of sea salt. Allow the tomatoes to marinate for approximately 10 minutes, enhancing their flavor.

              Roll Out the Dough: On a lightly floured surface, take the chilled dough and roll it out into a 12-inch circle, about 1/8-inch thick. Carefully transfer it onto a parchment-lined baking sheet.

                Assemble the Galette: Arrange the marinated tomato slices in the center of the rolled-out dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the tomatoes, overlapping as you go for a rustic presentation.

                  Bake the Galette: Place the galette in the preheated oven and bake for 30-35 minutes, or until the crust turns a beautiful golden brown and the tomatoes become tender and aromatic.

                    Garnish and Serve: Once removed from the oven, allow the galette to cool slightly. Garnish with additional fresh basil leaves, and slice into wedges. Serve warm or at room temperature for the best enjoyment.

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 6

                        - Presentation Tips: For an elegant touch, consider drizzling a little extra balsamic reduction over the sliced galette before serving, and arrange on a rustic wooden board or a colorful serving platter.