Tomato and Caramelized Onion Galette with Whipped Feta and Thyme
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Ingredients & Equipment
What we send
- 1/2 pintmulticolor cherry tomatoes
- 1yellow onion
- 1/8 ouncethyme
- 4 ouncesbaby spinach
- 7 ouncesfeta cheese
- 1pie crust
- 2 teaspoonstoasted sesame seeds
- 1 tablespoonsliced almonds
- 1 tablespoonwhite wine vinegar
- 1 packetturbinado sugar
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- baking sheet
- Tree Nuts
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.
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.
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.
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.
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.
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!