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1
Wash and core the bell pepper and remove the seeds.
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2
Cut it into thin slices or small cubes.
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3
Wash the tomatoes and remove their stems.
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4
Cut them into thin slices as well.
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5
Thinly slice the feta.
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6
My puff pastry came already rolled-out on a sheet of parchment paper.
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7
If yours is different, youll need to (de-frost and) roll it out (if necessary, fusing the edges of the individual sheets together).
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8
Place dough on a piece of parchment paper or a Silpat-lined baking sheet.
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9
You now want to layer all of your galette fillings in the center of the puff pastry sheet.
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10
Leave a 10 cm/4 inch border around the fillings so you can fold the pastry over the edge of the filling.
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11
Start with the feta, covering the whole center of the pastry.
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12
Season with some pepper, basil and oregano to taste.
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13
Next, place the bell pepper slices/cubes on top of the feta in an even layer.
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14
Season with onion and garlic powders, herbs, and pepper.
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15
Arrange the tomato slices in a final layer, making this as pretty as you see fit.
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16
Season some more.
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17
Now fold the pastry edges over the edge of your filling, letting most of the tomatoes peek out in the middle.
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18
Make sure to seal the edges where pastry meets pastry so the galette keeps its shape during baking.
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19
Brush the pastry with some cold water or an egg yolk (I used water).
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20
If using, sprinkle on some grated cheese.
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21
Bake for 20-30 minutes at the temperature indicated on your puff pastry package (390 degrees F is usually a good bet).
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22
Once its done remove it from the oven and let it rest for ten minutes before cutting.
