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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 - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup unsalted butter, chilled and cubed - 3 to 4 tablespoons ice water - 3 medium heirloom tomatoes, sliced - 1 tablespoon olive oil - 1 teaspoon balsamic vinegar - Fresh basil leaves for garnish - Salt to taste Using heirloom tomatoes is key here. They bring rich flavor and color. Choose ripe, firm tomatoes for the best taste. Fresh basil adds a great aroma and a garden-fresh taste. Feta cheese gives a nice tang. Use high-quality feta for the best results. The butter should be very cold. This helps create a flaky crust. If you can’t find heirloom tomatoes, any ripe tomatoes will work. For a dairy-free option, try a vegan cheese instead of feta. You can swap olive oil for avocado oil if needed. If you don’t have fresh basil, dried basil can be a quick substitute. Just use less, as dried herbs are stronger. For a gluten-free crust, use a gluten-free flour blend. This will change the texture but still taste great. This section provides a clear guide to the ingredients in the Heirloom Tomato Galette with Basil Feta Crust. For the complete recipe, check the Full Recipe link. To start, gather all your crust ingredients. You will need: - 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 cubed - 3 to 4 tablespoons ice water In a large bowl, mix the flour, crumbled feta, chopped basil, salt, and pepper. Make sure to whisk them together well. This step combines the flavors and gives your crust a tasty base. Next, add the cubed, chilled butter. Use a pastry cutter or your fingers to blend it in. You want the mixture to look like coarse crumbs. This is important for a flaky crust. Gradually add the ice water, one tablespoon at a time. Mix gently until the dough forms. Be careful not to overwork it. Once it comes together, form it into a disk. Wrap it in plastic wrap and chill for at least 30 minutes. This helps firm it up for rolling. While your dough chills, prepare the tomatoes. You will need: - 3 medium heirloom tomatoes, sliced - 1 tablespoon olive oil - 1 teaspoon balsamic vinegar - Salt to taste In a bowl, toss the sliced heirloom tomatoes with olive oil, balsamic vinegar, and a pinch of salt. Let them sit for about 10 minutes. This marinating step brings out the tomatoes' natural sweetness and adds flavor. Now it’s time to bring it all together. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet. This will help with easy cleanup later. Arrange the marinated tomato slices in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the tomatoes. Overlap as needed to create that rustic look. Bake your galette in the preheated oven for 30-35 minutes. You want the crust to be golden brown and the tomatoes tender. Once baked, let it cool slightly. Garnish with fresh basil leaves for a pop of color. Slice and serve warm or at room temperature. Enjoy the delicious taste of your heirloom tomato galette! You can find the Full Recipe for more details. To get the best crust, keep everything cold. Use chilled butter and ice water. This helps the dough stay flaky. When mixing, don’t overwork the dough. You want it to be just combined. Once you form it into a disk, wrap it and chill it for at least 30 minutes. This rest time is key. It makes rolling much easier and improves texture. Marinating heirloom tomatoes adds flavor. Start by slicing them evenly. Toss the slices in olive oil, balsamic vinegar, and a pinch of salt. Let them sit for about 10 minutes. This short time allows the flavors to blend well. It also helps the tomatoes soften slightly. Don’t skip this step; it enhances the final dish. Serve the galette warm or at room temperature. It pairs well with a fresh green salad. You can also enjoy it with a glass of chilled white wine. For added flair, sprinkle extra basil leaves on top before serving. This not only looks nice but adds a burst of fresh flavor. You can find the Full Recipe to guide you through every step. {{image_2}} You can enhance your heirloom tomato galette by adding other veggies. Zucchini, bell peppers, or spinach work well. Slice them thinly and mix them with the tomatoes. This gives more color and taste. Try adding roasted red peppers for a smoky flavor. You can sauté vegetables first to bring out their sweetness. Just remember not to add too much moisture to keep the crust crisp. Feta is a great choice for flavor, but feel free to switch it up. Goat cheese adds a tangy touch. Mozzarella offers a creamy, mild taste. Cheddar gives a sharp kick. You might also blend cheeses for a unique taste. Just keep the total amount about half a cup to maintain a good texture. Experimenting with cheese can really change the dish. If you need a gluten-free option, use gluten-free flour. Almond flour or a blend of gluten-free flours can work well. Just check the ratios to get the right dough consistency. You might need a bit more ice water to get your dough to hold together. The taste might vary slightly, but it will still be delicious. You can enjoy this galette with no worries about gluten! For the full recipe, check the Heirloom Tomato Galette with Basil Feta Crust. To keep your leftover galette fresh, let it cool first. Wrap it in plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to three days. This helps keep the crust from getting too soggy. When you are ready to eat the galette again, preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Heat it for about 10 to 15 minutes. This will warm it up and make the crust crisp again. Avoid using the microwave, as it can make the crust chewy. You can freeze the galette for later use. Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn. It will stay good in the freezer for up to three months. To reheat, let it thaw in the fridge overnight. Then, follow the reheating instructions to enjoy a fresh-tasting galette again. For the full recipe, check out the detailed steps earlier. A galette is a free-form pie. It has a crust that wraps around filling. You can fill it with fruits or vegetables. The crust is flaky and tasty. It gives a rustic look that feels homey. Galettes are easy to make, so they are great for gatherings. You can serve them warm or cold. Yes, you can use regular tomatoes instead of heirloom. However, heirloom tomatoes offer unique flavors and colors. They tend to be juicier and more flavorful. If you use regular tomatoes, choose ripe ones for the best taste. Slice them thinly for even cooking. This will help your galette stay delicious and fresh. You can tell when the galette is done baking by checking the crust. It should be golden brown and firm. The tomatoes should be soft and slightly caramelized. You can insert a knife into the crust. If it comes out clean, the galette is ready. Let it cool for a few minutes before serving. This helps the filling set. Enjoy it warm or at room temperature. For the detailed recipe, check the Full Recipe section. This blog post explained how to make a delicious galette with fresh ingredients. You learned about the key ingredients, marinating tips, and step-by-step baking instructions. I shared variations so you can customize your dish and provided storage tips to keep it fresh. Now, you can impress friends and family with your new baking skills. Enjoy the process and feel free to experiment with your favorite flavors. Happy baking!

Heirloom Tomato Galette with Basil Feta Crust

Savor the flavors of summer with this delicious Heirloom Tomato Galette with Basil Feta Crust! This easy recipe combines a flaky, herb-infused crust with juicy heirloom tomatoes, creating a perfect dish for any occasion. Ideal for brunch or a light dinner, it's sure to impress your friends and family. Click through for the full recipe and tips to make this delightful galette at home—your taste buds will thank you!
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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 cubed

3 to 4 tablespoons ice water

3 medium heirloom tomatoes, sliced

1 tablespoon olive oil

1 teaspoon balsamic vinegar

Fresh basil leaves for garnish

Salt to taste

Instructions
 

Prepare the Basil Feta Crust: In a large mixing bowl, combine flour, crumbled feta cheese, chopped basil, salt, and black pepper. Whisk together until well combined.

    Cut in the Butter: Add the cubed chilled butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

      Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Be careful not to overwork it.

        Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

          Preheat the Oven: Preheat your oven to 400°F (200°C).

            Prepare the Tomatoes: In a bowl, toss the sliced heirloom tomatoes with olive oil, balsamic vinegar, and a pinch of salt. Set aside to marinate for about 10 minutes.

              Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.

                Assemble the Galette: Arrange the marinated tomato slices in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the tomatoes, overlapping as needed to create a rustic look.

                  Bake the Galette: Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender.

                    Garnish and Serve: Let the galette cool slightly, then garnish with fresh basil leaves. Slice and serve warm or at room temperature.

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