Tomato & Feta Galette with Orange-Chili Honey and Buckwheat Popcorn

METHOD

1. Step 1: Prep the tomatoes (prevents sog, boosts flavor)

   Slice the tomatoes 5–7 mm thick. Lightly salt both sides and let them rest on paper towels for 10 minutes.

2. Step 2: Make the whipped feta

   • 200 g feta
   • 2–3 tbsp Greek yogurt (or cream cheese)
   • 1 tbsp olive oil
   • (optional) lemon zest
   • Black pepper

   Mash or blend until smooth and spreadable.

3. Step 3: Build the base

   Roll the pie crust into a circle on parchment paper. Sprinkle a thin layer of breadcrumbs/semolina/cornmeal over the center (this is your moisture barrier). Spread the whipped feta on top, leaving a 4–5 cm border.

4. Step 4: Arrange the tomatoes

   Pat the tomato slices dry, then arrange them in a tight spiral, slightly overlapping and alternating colors.

5. Step 5: Fold + bake

   Fold the edges over the filling in pleats. If you want shine, brush the crust with beaten egg. Bake at 200°C until deeply golden, 25–35 minutes (depends on your crust and how cold your oven runs).

6. Step 6: Hot honey finish

   Warm about 2 tbsp honey with chili flakes and (optional) orange zest just until loosened. When the galette comes out, wait 3–5 minutes, then drizzle.

7. Step 7: Herbs + crunch last

   Top with basil. If using, finish with buckwheat “popcorn.” Season with flaky salt and black pepper.

   Buckwheat “popcorn” (super easy) If you have buckwheat groats:

   1. Heat a dry pan on medium-high.
   2. Add 2–3 tsp buckwheat in a single layer.
   3. Shake/stir constantly. In a couple minutes you’ll hear little pops and see them toast.
   4. As soon as most are toasted and a few have puffed, pour onto a plate (they burn fast).
   5. Toss with a tiny pinch of salt (optional: smoked paprika or chili powder).