Tomato, Kalamata Olive, and Feta Galette


This recipe makes for the easiest appetizer ever.  It’s crunchy, flaky, tangy, and simply delicious. 

Appetizers are one of my favorite things to make because it’s an excuse to have a party. What’s better than delicious finger foods? Furthermore, puff pastry dough is easy to work with and pairs well with so many different flavors. We had to make our own puff pastry dough in school but honestly, the store-bought is just as good and way simpler.  Puff pastry dough is normally located in the freezer section at the grocery, so put it in the refrigerator about an hour before you work with it.

For this recipe you will need:

Puff pastry dough, cut into 12 x 8 inch sheets

Heirloom tomatoes, sliced

Kalamata Olive, pitless

Feta Cheese, crumbled

Olive Oil

Oregano, chopped

Salt and Pepper

Preheat the oven to 375 degrees F.  Lay out a sheet of puff pastry dough onto a parchment paper lined baking sheet.  Lay a few slices of tomatoes onto the center of the dough followed by the olives and oregano, leaving a 1-inch border.  Then, lightly drizzle the tomatoes and olives with olive oil and sprinkle with salt and pepper.  Fold the 1-inch borders over the edge of the tomatoes (kind of like a pinch and tuck method).  Pop into the oven and bake until the crust is golden and puffed, about 20-25 minutes.  Remove from the oven and sprinkle with crumbled feta cheese.  Voila!



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