Cookbook:Fresh Tomato Galette

Originally posted to Foodista by Ala Lemon. Foodista recipes are released under a CC-BY license.

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

Procedure

 * 1) Preheat your oven to 200°C (400°F).
 * 2) Slice the tomatoes to 0.5 cm (¼ inch) thick, and set aside.
 * 3) In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder.
 * 4) Line a baking tray with parchment paper and lay your puff pastry on top.
 * 5) Spread 2 tbsp panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered.
 * 6) Sprinkle the cheese mixture evenly on top.
 * 7) Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other.
 * 8) 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.
 * 9) Brush the galette with the beaten egg, and bake for about 30–40 minutes or until the dough is cooked through and golden brown.
 * 10) Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve.

Notes, tips, and variations

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