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Fresh Tomato Galette

Originally posted to Foodista by Ala Lemon. Foodista recipes are released under a CC-BY license.

Source and licence

"Fresh Tomato Galette" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fresh_Tomato_Galette, revision 4613361), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fresh_Tomato_Galette&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4613361

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

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