Fresh Tomato Galette
This tomato galette puts raw sliced tomatoes on a sheet of puff pastry and bakes them until the edges turn crisp and golden. A layer of breadcrumbs under the fruit soaks up the juice, so the base stays flaky instead of going soggy. Mustard powder and thyme mixed into the Parmesan add a sharp, savoury note. It needs no special skill, only ripe tomatoes and a steady hand when overlapping the slices.
Instructions
Heat the oven to 200°C (400°F). Cut the tomatoes into slices about 0.5 cm (¼ inch) thick and set them aside.
In a bowl, mix 2 tbsp of the grated Parmesan with the thyme and mustard powder. Line a baking tray with parchment paper and lay the puff pastry on it.
Scatter 2 tbsp of the panko or breadcrumbs over the pastry, keeping a border of about 4 cm (1½ inch) clear all the way around. Sprinkle the cheese and herb mixture evenly over the crumbs.
Starting at the centre, lay the tomato slices in concentric circles, each one overlapping the last. Top with the remaining breadcrumbs and Parmesan, and add a little pepper if you like.
Fold the bare edge of dough up and over the outer ring of tomatoes. Brush the folded dough with the beaten egg.
Bake for about 30 to 40 minutes, until the pastry is cooked through and deep golden brown. Let the galette cool slightly, then top with fresh basil leaves and serve, with crème fraîche alongside if you like.
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