Top delicious tomato galette: Perfectly juicy, sweet, and tangy tomatoes partnered wonderfully with green pesto, olives, feta, and basil – all encased in a crispy tart crust and topped with roasted pine nuts.
Recipe for rustic galette with tomato, feta, and olives
Delicious Tomato Galette: Perfectly delicious, simultaneously sweet and tangy tomatoes wonderfully paired with green pesto, olives, feta, and basil – all encased in a crispy crust and topped with roasted pine nuts.
A truly tasty mix packed with flavor and yum factor!
We ate it as a light main course, but it could also be used as a side dish for a buffet.
It is actually a rather simple tart; the filling is quick to make and the dough is easy to work with, but it requires a bit of resting – and baking time. So, it’s perfect for the weekend or great on weekdays with a bit of extra time.
Servings: persons
Rustic galette with tomato, feta, and olives
Top delicious tomato galette: Perfectly juicy, sweet, and tangy tomatoes partnered wonderfully with green pesto, olives, feta, and basil – all encased in a crispy tart crust and topped with roasted pine nuts.
Ingredients
Pie Crust
- 175 gram Wheat Flour
- 50 gram Rye Flour
- 6 gram Salt
- 75 gram Butter room temperature
- 100 gram Yogurt plain or crème fraîche
Fill
- 1 pcs. Red Onion
- 1 clove Garlic
- 250 gram Tomato
- 4 gram Sugar
- 1 gram Basil dried
- 7.5 gram Lemon Juice
- 48 gram Green pesto
- 10 pcs. Olive black
- 50 gram Feta diced
Topping
- 18 gram Pine Nuts
Instructions
Tart crust
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) (fan).
- Mix all ingredients well and knead the dough on a floured surface.
- Refrigerate for about 20 minutes.
Filling
- Chop onions and garlic and sauté in a pan with a bit of butter.
- Slice the tomatoes and add to the pan, sauté for a couple of minutes.
- Add sugar, basil, and lemon juice, and mix well.
Assembling the tart
- Roll out the tart crust, about 5 mm thick.
- Spread the crust with pesto and distribute the tomato filling over it – leave 4 – 5 cm of the edge free.
- Sprinkle olives and feta on top of the tomatoes and fold the sides slightly over the filling. Press gently to keep the filling inside.
- Bake for about 30 minutes until the edge is crispy and golden.
- Roast the pine nuts in a dry pan and top your tart with them when serving.