Fresh Tomato Galette

My tomatoes are still coming in like crazy, and when I’m not making gazpacho or fresh marinara, I’m experimenting with other recipes like this one. I made a mini version just for me about the size of a luncheon pizza. It was easy to put together, fresh and delicious, and a wonderfully healthy lunch.

Mine, made in haste, probably looks a little more rustic than one that you would make for your family, nonetheless I enjoyed every last bite. If, like me, you’re still bringing in lots of tomatoes, give this a try. It’s so versatile it can be served for breakfast, lunch, or dinner.

Fresh Tomato Galette

Adapted from Food52

1 sheet puff pastry
5 fresh tomatoes
1 t. dry thyme
1 t. mustard powder
3 T. Panko
3 T. freshly grated Parmesan

Few gratings Melissa’s Lemon Pepper
1 egg, beaten

Preheat your oven to 400°F. Slice tomatoes ¼ inch thick; set aside.

In a small bowl, combine 2 T. grated Parmesan with the thyme and mustard powder.

Line a baking tray with parchment paper placing puff pastry on top. Spread pastry with 2 T. Panko, leaving about ½ inch of the border uncovered.

Sprinkle the Parmesan/mustard/thyme mix evenly over the top. Starting at the center, place the tomato slices in circles overlapping each other.

Sprinkle the remaining Panko and Parmesan on top, season with lemon 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 to cool slightly before serving.

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