Cookbook:Fresh Tomato Galette
| Fresh Tomato Galette | |
|---|---|
| Category | Pastry recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Originally posted to Foodista by Ala Lemon. Foodista recipes are released under a CC-BY license.
Ingredients
[edit | edit source]- 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
[edit | edit source]- 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, tips, and variations
[edit | edit source]- Roger Mooking suggests serving with crème fraîche, if you like.