“When life gives you lemons, make lemonade.”
And when life takes away the cucumber you need to make Greek salad, make tomato, feta and olive galette?”
Not as catchy, but the principle is the same. Plus, it’s how this recipe came about…;-)
Tomato, olive and feta galette
- 250g plain flour
- 125g cold butter, diced
- 1/2 tsp salt
- 1/2 tsp vinegar
- 2-3 Tb cold water
- 200g feta, crumbled
- 3-4 kalamata olives, pitted and sliced
- 1/4 of a small red onion, thinly sliced
- 1/2 tsp dried oregano (or a tsp fresh oregano, roughly chopped)
- 1 ripe vine tomato, thinly sliced
- salt and pepper
- olive oil
- In a mixing bowl, rub the flour and butter together with your fingertips.
- Sprinkle over the salt and vinegar, followed by a tablespoon of water. Lightly stir the mixture with a fork, adding a bit more water if necessary until it forms a ball.
- Flatten the pastry into a disc, wrap in clingfilm and rest in the fridge for about half an hour.
- Preheat the oven to 450°F (220°C).
- On a lightly floured surface, roll the pastry into a circle, about 1/4″ thick. Transfer the rolled pastry to a baking sheet by draping it over the rolling pin.
- Scatter the crumbled feta over the middle of pastry, leaving a 2″ margin round the outside.
- Top with olives and onions, sprinkle with oregano and season with salt and freshly ground black pepper. Arrange slices of tomato on top.
- Fold the outer edge of pastry towards the centre, pleating it every couple of inches as you work your way around. Drizzle lightly with olive oil.
- Bake the galette for 30-40 minutes, or until the cheese is toasted and golden and the pastry crisp. Leave to cool for at least ten minutes before cutting.
Ten More Bites 
This looks incredibly tasty! I love a good rustic galette 😊
Thanks Colleen!
Wonderful galette, the combination of flavours is fantastic!
Thanks — one of those random kitchen ideas that worked out 🙂
Lovely recipe….will taste it soon 🙂
Oh this looks so so so good!!
Thank you 🙂