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Tomato and Caramelized Onion Galette

Tomato and Caramelized Onion Galette with Whipped Feta and Thyme

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Recipe Details


There’s something distinctly elegant, yet entirely rustic about a galette. It’s basically a pie, but easier to make, and this week we’re serving it for dinner. Chef Liz dreamed up this beautiful tart filled with a rainbow of summery tomatoes, savory-sweet caramelized onions, and thyme-infused whipped feta. The golden, flaky galette can be enjoyed room temperature making it perfect for your next summer soirée.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 990
  • Protein 23g
  • Total Carb 67g
  • Total Fat 73g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • multicolor cherry tomatoes
    1/2 pint
    multicolor cherry tomatoes
  • yellow onion
    yellow onion
  • thyme
    1/8 ounce
  • baby spinach
    4 ounces
    baby spinach
  • feta cheese
    7 ounces
    feta cheese
  • pie crust
    pie crust
  • toasted sesame seeds
    2 teaspoons
    toasted sesame seeds
  • sliced almonds
    1 tablespoon
    sliced almonds
  • white wine vinegar
    1 tablespoon
    white wine vinegar
  • turbinado sugar
    1 packet
    turbinado sugar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • baking sheet


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 400°F. Rinse all produce. Halve tomatoes. Peel onion, halve, and thinly slice. Strip thyme leaves, discarding stems. Pat spinach dry with paper towel.

  2. Cook filling

    Cook filling

    Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add tomatoes and ¼ cup water and cook until water has evaporated and tomatoes begin to soften, 4-5 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat and set aside until Step 4.

  3. Prepare galette

    Prepare galette

    While onion and tomatoes cook, in a medium bowl, combine half of feta, half of thyme, and 1 tablespoon olive oil. Using a fork, gently mash feta-thyme mixture until smooth. Place tin with pie crust on a baking sheet and cut ¼ inch from outer edge, then remove and discard. Spread whipped feta over pie crust in a thin layer, leaving a 1-inch border.

  4. Assemble and bake galette

    Assemble and bake galette

    Using a slotted spoon to drain extra liquid, add tomato-onion mixture to pie crust. Wipe pan clean and reserve for next step. Crumble over remaining feta. Gently fold pie crust edges over filling, overlapping and crimping as needed, to form a 1-inch border. Brush border with olive oil, then sprinkle over sesame seeds. Bake galette on baking sheet until golden brown and cooked through, 16-22 minutes.

  5. Toast almonds

    Toast almonds

    While galette bakes, return pan from tomato-onion mixture to medium-high heat. Add almonds and toast, stirring, until golden and fragrant, 2-4 minutes. Remove from heat and transfer toasted almonds to a plate. In a large bowl, whisk together white wine vinegar, sugar, and remaining thyme. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Add spinach, waiting to toss until ready to serve.

  6. Plate galette

    Plate galette

    When galette is golden, let cool for 5-10 minutes. Toss spinach with vinaigrette and divide between serving plates. Garnish with toasted almonds. Cut tomato and caramelized onion galette into slices and add to plates. Enjoy!

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