Fresh Tomato Galette

Ingredients

• 1 sheet puff pastry
• 5 tomatoes
• 1 tsp thyme
• 1 tsp mustard powder
• 3 tbsp panko
• 3 tbsp parmesan
• 1 egg

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the tomatoes to 0.5 cm (¼ inch) thick.
3. Set aside.
4. In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder.
5. Line a baking tray with parchment paper.
6. Lay your puff pastry on top.
7. Spread 2 tbsp panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered.
8. Sprinkle the cheese mixture evenly on top.
9. Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other.
10. Sprinkle the remaining breadcrumbs and Parmesan on top.
11. Season with a little pepper if you like.
12. Carefully fold the leftover dough over the tomatoes.
13. Brush the galette with the beaten egg.
14. Bake for about 30–40 minutes or until the dough is cooked through and golden brown.
15. Allow the galette to cool down slightly before decorating with fresh basil leaves.
16. Serve.