There’s something irresistibly charming about a galette. Rustic, free-form, and packed with flavor, this Tomato and Basil Galette with Feta and Poppy Seed Pastry is the perfect way to celebrate seasonal produce. The flaky, buttery crust is freckled with poppy seeds for a bit of crunch, while juicy heirloom tomatoes, tangy feta, and fragrant basil make every slice feel like a burst of summer. It’s casual elegance at its best — no fuss, all flavor.

Behind the Recipe

This galette came to life one afternoon when I had a pile of ripe tomatoes, a small block of feta, and no plan for dinner. I wanted something comforting but light, savory yet fresh — and most of all, simple. The dough came together in minutes, the filling was layered with care, and before long, the kitchen smelled like a fancy bakery. I served it warm, cut into slices like pizza, and it disappeared in seconds.

Recipe Origin or Trivia

Galettes are rooted in French cuisine, where they’re known as rustic tarts — open-faced and free-form, often filled with sweet or savory ingredients. Unlike the precise structure of a traditional tart, galettes celebrate imperfection. This version blends Mediterranean ingredients like tomatoes, feta, and basil into a French technique, creating a cross-cultural comfort dish that’s perfect for sharing.

Why You’ll Love Tomato and Basil Galette with Feta and Poppy Seed Pastry

This galette hits all the right notes — crispy, juicy, herby, and cheesy. Here’s why it’ll become a staple in your kitchen:

Versatile: Works as a main dish, side, or even an appetizer.
Budget-Friendly: Uses simple, seasonal ingredients.
Quick and Easy: Comes together in under an hour.
Customizable: Swap in different cheeses, herbs, or even roasted veggies.
Crowd-Pleasing: Looks stunning and tastes even better.
Make-Ahead Friendly: Dough and filling can be prepped ahead.
Great for Leftovers: Tastes delicious cold or reheated.

Chef’s Pro Tips for Perfect Results

Get that bakery-worthy galette with these insider tips:

Use cold butter and water for the flakiest crust.
Slice tomatoes and let them sit on paper towels to reduce excess moisture.
Chill the dough for at least 30 minutes before rolling.
Brush the crust with egg wash for a glossy, golden finish.
Bake until deeply golden for the best texture.

Kitchen Tools You’ll Need

Keep these tools handy for a smooth baking process:

Mixing Bowl: For making the dough.
Rolling Pin: To shape the pastry evenly.
Baking Sheet: Lined with parchment paper.
Sharp Knife or Mandoline: For thin, even tomato slices.
Pastry Brush: For the egg wash finish.

Ingredients in Tomato and Basil Galette with Feta and Poppy Seed Pastry

This galette is all about freshness, simplicity, and a flaky crust. Here’s what you’ll need:

Heirloom Tomatoes: 3 to 4 medium, sliced thin for juicy, colorful layers.
Fresh Basil Leaves: A handful, torn or whole for aromatic brightness.
Crumbled Feta Cheese: 1/2 cup, salty and creamy to balance the acidity.
All-Purpose Flour: 1 1/4 cups, base for a tender, flaky pastry.
Poppy Seeds: 1 tablespoon, mixed into the dough for crunch and flavor.
Unsalted Butter: 1/2 cup (cold, diced), for a rich and crumbly crust.
Cold Water: 3 to 4 tablespoons, to bring the dough together.
Salt: 1/2 teaspoon in the dough, plus a pinch for the filling.
Black Pepper: Freshly ground, to taste for a bit of heat.
Pesto: 2 tablespoons, spread as a flavorful base under the toppings.

Ingredient Substitutions

Don’t have everything on hand? Here’s how to adapt:

Heirloom Tomatoes: Use cherry tomatoes or Roma instead.
Feta Cheese: Goat cheese or ricotta make great swaps.
Poppy Seeds: Skip or use sesame seeds for a nutty touch.
Pesto: Try sun-dried tomato spread or olive tapenade.
Butter: Vegan butter works for a dairy-free version.

Ingredient Spotlight

Heirloom Tomatoes: These colorful beauties aren’t just pretty — they bring a balance of sweetness and acidity that elevates the entire galette.
Poppy Seeds: A small touch that adds nutty depth and a beautiful speckled look to the crust.

Instructions for Making Tomato and Basil Galette with Feta and Poppy Seed Pastry

Let’s roll up our sleeves and get into the kitchen — this one’s as fun to make as it is to eat.

Preheat Your Equipment:
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Combine Ingredients:
In a bowl, whisk together flour, salt, and poppy seeds. Add cold butter and use a fork or your hands to work it into the flour until crumbly. Add cold water a tablespoon at a time until the dough just comes together.
Prepare Your Cooking Vessel:
Shape the dough into a disc, wrap in cling film, and chill for 30 minutes. Meanwhile, slice tomatoes and lay them on paper towels to drain slightly.
Assemble the Dish:
Roll out the chilled dough on a floured surface into a 10–12 inch circle. Transfer to baking sheet. Spread pesto in the center, leaving a 1.5-inch border. Layer tomatoes, sprinkle with feta, salt, pepper, and fresh basil.
Cook to Perfection:
Fold the edges of the dough up over the filling, pleating gently. Brush crust with egg wash or milk. Bake for 35–40 minutes until crust is golden and tomatoes are soft.
Finishing Touches:
Let the galette cool slightly before slicing. Top with extra basil if desired.
Serve and Enjoy:
Cut into wedges and serve warm or at room temperature with a side salad or chilled wine.

Texture & Flavor Secrets

The crust is flaky, buttery, and slightly nutty from the poppy seeds. Inside, the tomatoes turn juicy and sweet, while the feta melts slightly and offers a salty contrast. The pesto ties everything together with its garlicky herbiness. Each bite is tender, crisp, and layered with flavor.

Cooking Tips & Tricks

Here’s how to nail your galette every time:

Keep your butter cold to create steam and flakiness.
Use a pizza cutter for clean slices.
Add a sprinkle of Parmesan before baking for extra depth.
Drizzle with balsamic glaze after baking for a gourmet finish.

What to Avoid

A few missteps can throw things off — here’s what to dodge:

Skipping the chill step: Warm dough will fall apart.
Using wet tomatoes: Pat slices dry to avoid soggy crust.
Overfilling: Keep toppings light and even.
Underbaking: Crust should be deep golden and crisp.

Nutrition Facts

Servings: 6
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

The dough can be made up to 2 days ahead and kept in the fridge. You can also pre-assemble the galette and chill it for a few hours before baking. Store leftovers covered in the fridge for up to 3 days. Reheat in the oven to restore crispness.

How to Serve Tomato and Basil Galette with Feta and Poppy Seed Pastry

Serve warm with a green salad tossed in lemon vinaigrette. It pairs beautifully with a crisp white wine or sparkling water with herbs. For brunch, serve alongside scrambled eggs or fruit salad.

Creative Leftover Transformations

Reimagine your galette leftovers with these fun ideas:

Galette Grilled Cheese: Fold a slice and toast it in a skillet with extra cheese.
Savory Breakfast Tart: Top with a fried egg and arugula.
Galette Croutons: Slice into strips, toast, and add to salad.

Additional Tips

To level up your galette game:

Add a pinch of chili flakes for heat.
Use part whole wheat flour in the crust for a nuttier flavor.
For a glossy finish, brush crust with milk and honey.
Swap in roasted bell peppers for a sweeter take.

Make It a Showstopper

Serve on a large wooden board with a few basil sprigs, edible flowers, and a drizzle of balsamic glaze. Place wedges slightly apart to show off the filling. Add small bowls of extra pesto or dipping oil on the side for flair.

Variations to Try

Switch things up with these galette inspirations:

Caprese Galette: Add fresh mozzarella and a balsamic drizzle.
Mediterranean Galette: Use olives, feta, and red onion.
Goat Cheese & Zucchini: Replace tomatoes with thin zucchini rounds.
Mushroom & Thyme: Sauté mushrooms with garlic and herbs.
Peach & Tomato: Sweet and savory blend with a hint of honey.

FAQ’s

Q1: Can I make this galette gluten-free?

A1: Yes, use a gluten-free flour blend and add 1 teaspoon xanthan gum if needed.

Q2: What other cheeses can I use?

A2: Goat cheese, ricotta, or even shredded mozzarella work great.

Q3: Can I use store-bought pastry?

A3: Absolutely. Just roll it out and follow the same steps.

Q4: How do I keep the crust from getting soggy?

A4: Pat tomatoes dry and avoid overloading with wet ingredients.

Q5: Can I freeze the galette?

A5: Freeze unbaked for up to 1 month. Bake from frozen with a few extra minutes.

Q6: Can I serve it cold?

A6: Yes! It’s delicious at room temp or slightly chilled.

Q7: Is pesto essential?

A7: Not at all. A swipe of olive oil and garlic or ricotta works too.

Q8: Can I add protein?

A8: Sure — try crumbled sausage, bacon, or even chickpeas.

Q9: What type of tomatoes work best?

A9: Heirlooms or any ripe, flavorful variety. Just avoid overly juicy ones.

Q10: Can I double the recipe?

A10: Yes, make two galettes or one large rectangle galette.

Conclusion

This Tomato and Basil Galette with Feta and Poppy Seed Pastry is a vibrant, flaky, flavor-packed dish that’s perfect for sharing, snacking, or savoring solo. It looks stunning, tastes amazing, and comes together with minimal effort. Trust me, it’s worth every bite.