If you have that inevitable temptation to turn on the oven and you are looking for an uncomplicated recipe, I bring you the ideal recipe: I strongly invite you to prepare this rustic tomato and feta cheese cookie . Very fast to prepare, and at the same speed it will disappear. It's delicious, Word! Do you dare to make it dinner today?

If I can make you a couple of recommendations, I would say that:

  • It is undoubtedly important that you use tasty, quality and firm tomatoes, so that they hold up well in the oven and that the galette turns out to be delicious.
  • In this recipe it is very interesting to use a perforated tray (you can also use a De Buyer perforated mold, I use them a lot for this type of recipes and doughs, such as for making quiches, they have an ideal size for it). This way you will cook the dough quickly and it will be crispy.
  • When you take the galette out of the oven, leave it on a cooling rack , so that the moisture from the dough leaves and it is really crunchy, also from the base.


  • 1 sheet of round shortcrust dough*
  • 3 large tomatoes
  • 2 shallots
  • feta cheese
  • fresh basil
  • fresh thyme
  • Salt and pepper
  • extra virgin olive oil
  • egg to brush
*If you want to make the homemade dough, you can follow the recipe that you will find here .
Tomato and ricotta galette recipe


  1. Preheat the oven to 200º
  2. Chop the shallot so that it is finite.
  3. Spread the shortcrust pastry on a baking tray (if it is a perforated tray or mold , it is better, they are great for these masses)
  4. Distribute the minced shallot, crumbled feta cheese on top, leaving the edges free.
  5. Salt pepper and apply a little basil and thyme.
  6. Cut the tomatoes into thin slices (with a mandolin or food processor much better so as not to crush them and that the cuts are homogeneous).
  7. Place the tomato on top of the cheese.
  8. Fold in the edges of the dough, partially closing the cookie.
  9. Sprinkle more thyme and basil on top.
  10. Brush the dough with beaten egg, without touching the tomato.
  11. Bake about 40 or 45 minutes until the dough is done.
  12. Get out of the oven and let it cool for ten minutes on a cooling rack, so you will make sure that the base is also crispy.

I hope you are encouraged to try it! If you have tomato lovers at home, you will love it. I find it ideal for winter dinners and an easy and delicious option in summer, with the delicious tomatoes that the land gives us.

Toate and Ricotta Galette Recipe


Claudia said:

Hola Ingrid, con las chalotas y la mostaza de base tiene que estar deliciosa también. ¡Gracias por las ideas! Saludos, Claudia

Claudia&Julia said:

Se puede sustituir el queso feta por mozarella

Ingrid said:

Esta genial. Yo hago la misma version tuneada. El fondo antes de la chalota añado moutarde …y el contraste es ummm. Gracias x siempre compartir recetas interesantes.

Enrique said:

Luce buenísima, pero con que otro queso podría sustituir el feta? Muchas gracias.

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