Tomato Galette
yield: 1 10 inch galette
total time: 45 minutes
INGREDIENTS
5 heirloom tomatoes
2 tablespoons old-fashioned whole grain mustard
1 tablespoon crème d'ail (garlic cream)
1 puff pastry sheet
1 tablespoon fresh thyme leaves
2 tablespoon fresh basil leaves, finely chopped
Salt to taste
Freshly cracked black pepper to taste
RECIPE
Slice the heirloom tomatoes into 1/4-inch thick slices.
Place the tomato slices on a kitchen towel and sprinkle them with salt. Allow them to sit for about 30 minutes to release excess water.
After 30 minutes, place another kitchen towel on top of the tomatoes and press gently to remove any remaining moisture. Set aside.
Preheat your oven to 400°F (200°C).
Roll out the puff pastry sheet on a parchment-lined baking sheet. If the sheet is too thick, roll it out slightly to your desired thickness.
Spread the old-fashioned whole grain mustard evenly over the center of the puff pastry, leaving a 1-2 inch border around the edges.
Spread the crème d'ail evenly on top of the mustard layer.
Arrange the tomato slices over the mustard and crème d'ail in a circular pattern, slightly overlapping them.
Gently fold the edges of the puff pastry over the outer edge of the tomato slices, creating a rustic border. The center of the galette should remain exposed.
Crack fresh black pepper around the edges of the puff pastry.
Place the galette in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
Remove the galette from the oven and let it cool for a few minutes before slicing.
Serve warm or at room temperature.
Sprinkle the fresh thyme and basil leaves over the tomatoes.
Enjoy your delicious heirloom tomato galette with the aromatic touch of fresh thyme!
