Recipe Git v1

Fresh Tomato Galette

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Baked

Tags: easy, french, recipes from foodista, recipes using bread crumb, recipes using egg, recipes using mustard powder, recipes using parmesan, recipes using puff pastry, recipes using tomato, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AFresh_Tomato_Galette)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AFresh%20Tomato%20Galette&oldid=4613361

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

1 sheet puff pastry
5 tomatoes
1 tsp thyme
1 tsp mustard powder
3 tbsp panko or fine dry breadcrumbs
3 tbsp freshly-grated Parmesan
1 egg, beaten

Directions

Preheat your oven to 200°C (400°F).
Slice the tomatoes to 0.5 cm (¼ inch) thick, and set aside.
In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder.
Line a baking tray with parchment paper and lay your puff pastry on top.
Spread 2 tbsp panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered.
Sprinkle the cheese mixture evenly on top.
Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other.
Sprinkle the remaining breadcrumbs and Parmesan on top, season with a little pepper if you like, and carefully fold the leftover dough over the tomatoes.
Brush the galette with the beaten egg, and bake for about 30–40 minutes or until the dough is cooked through and golden brown.
Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve.

Notes

Roger Mooking suggests serving with crème fraîche, if you like.