During the holiday season, I always find myself with lots of leftover pie dough. Usually, I end up freezing it for another time if I can’t use it up immediately. While in the process of wrapping it with plastic wrap to put in the freezer, I had a lightbulb moment. Why not make a delicious morning pastry with it? So that’s what I did. This Tomato, Feta and Egg Galette comes together in an hour – it’s buttery, savory, and the perfect way to start your morning. Everything bagel seasoned pie crust adds the perfect texture and flavor. The combination of tomatoes, spinach, feta, eggs and za’atar seasoning make it a hearty and tasty meal. Sure, you might be having “pie” but with all of the veggies and protein, you can feel good about having another slice.
So I need to cover two things: What is a galette? And what is za’atar seasoning? Originally coming from crepes in France, a galette is a round, flat cake made of different types of dough. I will be using a flaky pastry dough. They can be filled with fruits, jams, nuts or savory ingredients such as veggies and cheese. They’re very easy to make and can be assembled on a baking sheet. Za’atar seasoning is one of my favorites. I usually add it to hummus or veggies. It comes from the middle east and the ingredients usually have hysop, thyme, oregano, sumac, and sesame seeds. It’s bright, earthy and nutty. It is a spice favorite in my house!
How to make Tomato, Feta and Egg Galette
- Sauté the shallot, garlic, tomatoes and za’atar seasoning in olive oil, smash the tomatoes once they soften.
- Add the spinach and sauté until slightly wilted. Set aside and cool.
- Roll out the pie dough until its a 12 inch by 1/8 in circle. Scoop the veggie mixture onto dough and spread but leave a 1 1/2″ border.
- Fold over excess dough and brush on the egg wash and top with everything seasoning. Bake for 35 minutes and remove from oven. Make pockets in the filling for the 2-3 eggs and some feta. Bake for 10-14 additional minutes and enjoy!
Tips and Tricks
- If cherry tomatoes or small individual tomatoes are unavailable, use 3 large tomatoes and cut into chunks.
- Replace za’atar seasoning with 1/2 teaspoon thyme, 1/4 teaspoon oregano and 1/4 teaspoon sesame seeds
- I used home-made pie dough, but store-bought works great! Place frozen pie dough in refrigerator to thaw for about 8 hours, or room temperature for about 3 hours. It should still be cold but easier to roll out.
The dough
Rolling out the dough is something to take your time at while making sure it’s still cold. If you notice it warming up, pop it back in the refrigerator for 15 minutes and keep going! For a galette I find rolling it into a circle just slightly bigger than the wider sides of the baking pan ensures you get a nice even crust and you can spread the ingredients out further – making room for more eggs! After layering your ingredients in, make small folds around the dough, so they’re overlapping basically. This will help from the dough un-folding itself in the oven, plus it looks pretty! I find with pastries mixing an egg yolk with cream to brush on the crust gives it the most gorgeous golden color. Top with everything seasoning and you’ll never look at a savory pie crust the same!
Happy baking!
If you do try this Tomato, Feta and Egg Galette, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
Tomato, Feta, and Egg Galette
- Total Time: 1 hour 5 minutes
Description
A delicious and savory tomato, feta and egg galette. Layered in a buttery, everything seasoned pie crust and topped with feta.
Ingredients
- 1 homemade or store bought pie dough
- 1 tablespoon olive oil
- 1 large shallot diced
- 2 garlic cloves minced
- 1 pint cherry tomatoes or 3 large tomatoes cut into chunks
- 1 teaspoon za’atar seasoning or 1/2 teaspoon thyme, 1/4 teaspoon oregano and 1/4 teaspoon sesame seeds
- 2 cups spinach chopped
- 2–3 eggs
- 1/3 cup crumbled feta
- salt and pepper
Egg wash
- 1 egg yolk
- 1 tablespoon cream
- 1 tablespoon everything bagel seasoning
Instructions
- Preheat oven to 400 degrees F.
- In a medium pan, add olive oil and shallot, stir occasionally over medium heat for 2 minutes. Add garlic and sauté an additional minute.
- Add the tomatoes and sauté for 5 minutes, you’ll notice tomatoes softening. Smash the tomatoes using a wooden spoon or any flat utensil.
- Stir the chopped spinach into the tomato mixture and sauté for an additional 2 minutes. Add salt and pepper. Turn off heat and allow to cool.
- Roll out pre-made or home-made single crust pie dough into a 12 inch x 1/8 inch circle.
- Spread tomato mixture leaving a 1 1/2″ border, fold the excess crust over.
- Mix an egg yolk and the tablespoon of cream and brush on crust. Top with everything seasoning.
- Bake for 35 minutes. Take galette out and using a spoon create two-three pockets and crack the eggs into each one. Using a knife break up the egg whites the best you can. Top with crumbled feta and a little more salt and pepper. Bake for an additional 10-14 minutes.
- Serve warm and enjoy!
Notes
- If cherry tomatoes or small individual tomatoes are unavailable, use 3 large tomatoes and cut into chunks.
- Replace za’atar seasoning with 1/2 teaspoon thyme, 1/4 teaspoon oregano and 1/4 teaspoon sesame seeds
- I used home-made pie dough, but store-bought works great! Place frozen pie dough in refrigerator to thaw for about 8 hours, or room temperature for about 3 hours. It should still be cold but easier to roll out.
- Prep Time: 20
- Cook Time: 45