Feta marjoram and tomato galettes recipe

These visually stunning delicious all butter puff pastry galettes go beautifully with a tangy mango and avocado salsa

Makes 6 galettes

Equipment needed: a flat baking tray, a rolling pin, baking parchment


500gm all butter puff pastry

  • 100gm feta, crumbled
  • 1 small red onion 80ish gm, finely diced
  • 100gm sunblushed tomato or sundried tomato in oil, drained and rough chopped
  • 10gm fresh marjoram, rough chopped


Preheat oven to 180ºC

On a well floured surface, carefully roll out the pastry to a 2-3mm thickness.

Then use a 12cm diameter round cutter (or similar size bowl) cut out 6 round galettes and place on tray lined with baking parchment. Use the offcuts by carefully layering them together to keep the fold of the pastry, this ensures the layers of butter and pastry bake evenly and upwards.

Carefully make circular indentations with an index finger 1cm from the edge of the pastry this creates and inside area to place the topping, so the outer edge puffs up.

Divide the chopped tomatoes into the inside areas of the galettes, then sprinkle the onion on top of the tomatoes.

Follow with the crumbled feta and finally the marjoram.

Allow the pastry to rest for ten minutes (or refridgerate and bake later).

Bake at 180ºC for 10-12 minutes until the outer edge is puffed, crisp and golden.