Roasted Tomato and Feta Galette
Roasted Tomato and Feta Galette
The recipe for the crust comes from Bon Appetite. It’s so delicious I saw no need to try and change it. The rest of it is all ours. Enjoy!
- 2 cups all-purpose flour (plus more for dusting)
- 2 1⁄4 teaspoons kosher salt (divided)
- 3⁄4 cup (11⁄2 sticks) chilled unsalted butter, cut into pieces
- 1 tablespoon apple cider vinegar
- 1⁄4 cup cup ice water
- 1 pound heirloom tomatoes ((3 medium or 2 large should do it), sliced scant ½” thick Balsamic Vinegar)
- Italian Herb Blend
- Organic Olive Oil
- Sea Salt or Himalayan Salt
- 1 1⁄2 pounds onion, half-moon
- 1 pound box baby spinach
- 3 Large Garlic Cloves
- 4 ounces feta, crumbled
Pulse 2 cups flour and 11⁄4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and 1⁄4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap a damp cloth.
Do Ahead: The dough can be made 2 days ahead. Keep chilled.
Preheat oven to 400º
Start with roasting the garlic
Peel the garlic cloves, put the cloves in a ramekin and completely cover with olive oil. To make it easier to get the garlic in and out of the oven place the ramekin on a quarter sheet pan (small cooking sheet – or whatever size cookie sheet you have). The garlic will take about 4 minutes. Keep an eye on it. When the oil starts bubbling the garlic is ready to come out. Allow the garlic and oil to cool, remove the garlic from the oil and slice thinly.
Reduce the oven to 325º
Roast the tomatoes – you can do this a day or two earlier and store in the fridge.
Line a sheet pan with a silicon baking sheet. No silicone sheet? No worries, you’ll just need a little elbow grease for clean-up.
Place the sliced tomatoes in a single layer on the sheet pan. Drizzle with olive oil, a splash of balsamic, sprinkle of salt and some dried Italian Herb seasoning. Place, uncovered on the middle rack of the oven.
These will roast for close to an hour and a half, but check them every half hour and turn the pan. They should shrink to about half the thickness, but not be burning.
Increase the oven heat to 400º when the tomatoes are done.
While the tomatoes are roasting sauté the onions.
Use the oil from roasting the garlic. Put that into a skillet, heat till the oil shimmers and add the onions along with a pinch or two of salt. Cook the onions with a lid on for at least half an hour, until they are rich and creamy. Add a little water if they begin to scorch, but just a little. No need to have them swimming, just not burning.
When the onions are very well cooked and there is no liquid in the pan, add the baby spinach and cook till the spinach wilts. Taste and adjust the seasoning if needed.
Putting it all together
Remember – your oven should now be set to 400º
Unwrap dough and roll out on a lightly floured silicon mat or parchment paper to a 14" round about 1⁄8" thick circle. Leave it on the silicon/parchment and transfer to a baking sheet.
Spread the onion and spinach mixture on the bottom, leaving about a 1-1/2” border. Crumble the feta on top of the onion and spinach, then put the garlic slices on top of the cheese. Place the tomatoes on top in a single layer but close together.
Bring the edges of the dough up and over the filling, overlapping as needed to create about a 1-1⁄2" border.
Bake the galette, rotating once, until crust is golden brown and cooked through, 45 minutes to an hour. Let it cool slightly on the baking sheet. If you’ve used a silpat, put the galette on a cutting board to cut it. You don’t want to be cutting through your silpat!
Adapted from a recipe from Bon Appetite
- 2 1⁄2 tablespoons paprika
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1⁄4 teaspoon cayenne
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.