Fresh Tomato Galette

Ingredients

• 250 gPuff pastry
• 600 gTomato
• 1 gThyme
• 2.5 gMustard powder
• 22.5 gBreadcrumbs
• 18 gParmesan
• 1 pcsEgg

Instructions

1. 1

   Prepare

   • Preheat the oven to 200°C (400°F).
   • Slice the tomatoes about 0.5 cm thick and set aside.
   • In a small bowl, combine 2 tbsp (≈12 g) grated Parmesan with the dried thyme (≈1 g) and mustard powder (≈2.5 g).
2. 2

   Assemble

   • Line a baking tray with parchment and lay the puff pastry on top.
   • Spread about 2 tbsp (≈15 g) breadcrumbs over the center of the pastry leaving a 4 cm border.
   • Sprinkle the Parmesan‑thyme mixture evenly over the breadcrumbs.
   • Arrange the tomato slices in overlapping concentric circles starting from the center.
   • Sprinkle the remaining breadcrumbs (≈7.5 g) and remaining Parmesan (≈6 g) on top and season with pepper if desired.
   • Carefully fold the pastry border over the tomatoes to form a rustic edge.
3. 3

   Bake & Serve

   • Brush the pastry edges with the beaten egg.
   • Bake for about 30–40 minutes until the pastry is cooked through and golden brown.
   • Let the galette cool slightly, garnish with fresh basil leaves and serve warm.