About the Recipe
If you're in the mood for something rustic and full of flavor, this Greek-Inspired Galette brings all the sun-drenched charm of the Mediterranean right to your kitchen. Imagine flaky, golden crust cradling a savory mix of caramelized onions, juicy tomatoes, briny kalamata olives, and creamy feta—all brightened with a splash of lemon and a sprinkle of fresh oregano. It's the kind of recipe that looks impressive, but is surprisingly simple to make.
It’s a savory twist on the crust I use in my Apple Hazelnut Galette, and just like my Creamy Olive Tapenade, it celebrates bold, simple ingredients done right. And if you’ve already fallen for my Fougasse, this galette is another stop on your Mediterranean baking tour—rustic, flavorful, and perfect for sharing.
Whether you’re planning a casual lunch or a cozy dinner with friends, this galette brings a little Greek flair to the table in the most delicious way.
That Flaky, Tangy Crust – The dough is simple but so rewarding: buttery, golden, and sturdy enough to hold up all the juicy toppings.
Greek-Inspired Flavors – Think: salty feta, sweet roasted tomatoes, briny olives, and a pop of fresh oregano—like a vacation on a plate.
Visually Stunning – It’s rustic yet elegant, and perfect for serving at a summer lunch or a laid-back dinner party.
Make-Ahead Friendly – You can prep the dough in advance or even bake the full galette ahead and serve it warm or room temp.
Versatile – Serve it with a green salad, pair it with a chilled glass of white wine, or even top with a poached egg for brunch.
What You'll Love
Can I use store-bought dough? You can, but homemade is worth it here. The vinegar in the dough gives it a tender, flaky texture that pairs beautifully with the tangy toppings.
Can I make this galette ahead of time? Yes! Bake it earlier in the day and let it cool slightly. Serve warm or at room temperature—it’s delicious either way.
What other toppings work well? Roasted peppers, zucchini ribbons, or even a handful of baby spinach or arugula added just before serving would be lovely variations.
Can I make it gluten-free? You can swap in a 1:1 gluten-free flour blend, but results may vary slightly in flakiness. Keep the butter cold and don’t overwork the dough for best texture.
Can I skip the olives? Of course—if olives aren’t your thing, just leave them out or sub in something with a similar salty bite, like capers or sun-dried tomatoes.
Frequently asked Questions
Ingredints Explained
Ingredients
Dough
240g (2 cups) all-purpose flour
1½ tsp salt
15g (1 tbsp) red wine vinegar
115g (½ cup) unsalted butter, cold and cubed
180ml (¾ cup) cold water
A simple, flaky galette dough with just a touch of tang from the vinegar—perfect for holding all that savory Greek goodness.
Topping
2 ripe tomatoes, thinly sliced
1 small red onion, thinly sliced
150g (1 cup) crumbled feta cheese
Zest of 1 lemon
15ml (1 tbsp) extra virgin olive oil
40g (¼ cup) kalamata olives, pitted and halved
Salt and freshly ground black pepper, to taste
Fresh oregano, for garnish
Inspired by the flavors of the Mediterranean—salty feta, juicy tomatoes, briny olives, and a whisper of lemon zest—all layered onto a golden, rustic crust.
Preparation
Start by preparing your dough. I love this dough because it is straight forward and easy to make and is wonderful for sweet or savory dishes. I especially love using it for galettes, but also to make meat pies or tasty pastry pockets.
In a large bowl mix together the flour and salt.
Add in the vinegar and the butter.
I like to cube my butter before adding it in. Using your hands, mix the butter and flour mixture together to create a coarse sand-like consistency. I like to make sure that my butter is really nicely chilled before doing this so that it doesn't start melting in my hands during this kneading process.
Once you have your coarse mixture slowly add in the cold water.
Keep kneading with your hands until all the ingredients have come together and you have a smooth dough.
Shape the dough into a sphere and wrap in in some plastic wrap and place it in the fridge.
You will want to chill your dough for about 45 minutes before rolling it out. (You can always make this dough ahead of time and either chill it in the fridge overnight or keep it in the freezer until you are ready to use it. Once ready, thaw it in the fridge overnight the day before).
As the dough chills, start preparing your toppings.
In a medium bowl, mix together your feta, lemon rind, 1 tablespoon lemon juice, olive oil and salt and pepper.
I like to use the back of a fork to really break up the feta and get it all combined.
Thinly slice your tomatoes and onions.
Once your dough has chilled, generously flour your work surface and use a rolling pin to roll out your dough into a large circle. The dough should be quite thin (2mm thick).
Leaving about a 4-5cm border all around, spread your feta mixture over the center of your dough. You will be folding the border over the edge of your toppings, so make sure to leave enough to do so, but don't leave too much of an edge or you will have a really thick doughy border. Over time you will see how much edge you like to have.
Next, neatly place your tomatoes and onions over the feta. I like to layer mine crossing one over the other. Top with the kalamata olives and some fresh oregano leaves.
Next, it is time to make this into a neat little package and ensure that none of the toppings escape during the baking process.
Slowly, fold the edge of the dough towards the center of the galette, moving around the edge in sections, each section slightly overlapping the previous.
Using a pastry brush, paint the dough edge of the galette with an egg wash or a little bit of olive oil.
Preheat the oven to 400F and bake for 40-50 minutes or until the crust is golden.
Remove the galette from the oven and let cool for 15 minutes before serving.
What I love so much about Galettes, is their versatility. Sweet or savory, pretty much anything goes. Hope you have fun with this recipe and that it inspires you to come up with your own galette flavors.
Enjoy!