I had a sheet of puff pastry in the freezer and decided that this would be a good way to use it up. The original recipe included instructions for making your own pastry, but I figured that the puff pastry would make a reasonable substitute and I wanted to use it up, so I just went with that. The pastry ended up being very full, but I enjoyed that once it was cooked (even if it did make assembly a little difficult).

Tomato Galette

Slightly adapted from Cook's Country August/September 2019

Ingredients

• 600-700g mixed tomatoes, sliced
• 1 1/4 tsp. coarse sea salt, divided
• 1 shallot, sliced thin
• 2 Tbsp. olive oil
• 1/2 tsp. dried thyme
• 1-2 cloves garlic, minced
• 1/4 tsp. black pepper
• 1 (400g) sheet frozen puff pastry, thawed
• 4 tsp. Roman Mustard or Dijon mustard
• 3/4 c. grated Cheddar
• 2 Tbsp. grated Parmesan
• 1 egg, beaten
• 1 Tbsp. chopped fresh basil

Directions

1. Toss tomatoes with 1 tsp. salt and transfer to a colander to drain for at least half an hour.
2. Adjust oven rack to lower-middle position and preheat to 190°C (375°F).
3. Give tomatoes a shake to remove any excess juice.
4. Transfer tomatoes to large bowl and combine with shallot, oil, thyme, garlic, pepper, and 1/4 tsp. salt.
5. Unroll pastry onto baking sheet (leave the parchment paper under it.
6. Spread mustard onto pastry, leaving a 4cm (~1.5") border.
7. Sprinkle Cheddar on top, covering the mustard.
8. Place tomato mixture over cheese.
9. Sprinkle Parmesan on top of tomatoes.
10. Fold pastry border up over the edges of the tomatoes.
11. Brush exposed pastry with egg.
12. Bake at 190°C (375°F) for 45-50 minutes.
13. Cool on baking sheet for 10 minutes before sliding onto wire rack.
14. Cool on wire rack for 20 minutes.
15. Sprinkle with basil and serve.