Mediterranean Heirloom Tomato Galette

vegetarian

Galettes are just like a fancy pizza.. prove me wrong.

They are so versatile. You can really use whatever topping you want on them. I love making sweet galettes, but I’m definitely more of a savory eater. When heirloom tomatoes are in season, I try using them as much as I can. So I thought an heirloom tomato galette sounded perfect! And what better flavor profile to have with heirloom tomatoes than Mediterranean. All those herbs, olives, and sharp feta work amazingly in this cute little galette.

Mediterranean Heirloom Tomato Galette

(makes 2 mini galettes or 1 large. there are no real measurements to this other than the dough so if you want to make only 1 mini galette, cut the dough ingredients in half.)

ingredients:

• 2-ingredient dough

  • 1 cup self rising flour (plus more for kneading)

  • 1 cup non fat plain greek yogurt

• olive oil (for brushing)

• 2-3 heirloom tomatoes

• crumbled feta cheese (you can use a block, just crumble it yourself)

• pinch of salt

• pinch of pepper

• kalamata olives, pitted and sliced in half

• fresh thyme

• egg wash (1 egg 2 tbsp water)

directions:

1. preheat oven to 375.

2. slice your heirloom tomatoes, lay them on a paper towel, sprinkle with salt and let them sit until they are ready to be assembled. this allows some of the excess water to rain

3. combine the flour and yogurt in a bowl and start mixing with a fork. spread out some flour onto a clean surface and transfer the doug.h. start to knead the dough together until its fully incorporated.

4. roll your dough out thinly into a circle, place on a baking sheet with parchment paper and brush with olive oil

5. layer on the feta crumbles on the bottom.

6. next, layer on the sliced heirloom tomatoes around in a spiral, starting with the outside and working your way in. leave about an inch of room around the edges so you can fold.

7. add on the olives, thyme, and oregano. season with salt and pepper. sprinkle on a little more feta.

8. fold the edges inward and brush edges with the egg wash.

9. bake for 40 minutes until the bottom is crisp and the edges are browned.

10. add some more herbs on top before serving!

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