Description
A delicious and savory tomato, feta and egg galette. Layered in a buttery, everything seasoned pie crust and topped with feta.
Ingredients
Units
Scale
- 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