Fresh Tomato Galette
Originally posted to Foodista by Ala Lemon. Foodista recipes are released under a CC-BY license.
Ingredients
- 1 sheet puff pastry
- 5 tomatoes
- 1 tsp thyme
- 1 tsp mustard powder
- 3 tbsp panko or fine dry breadcrumbs
- 3 tbsp freshly-grated Parmesan
- 1 egg, beaten
Ingredients for 5 servings (945 g) · the original recipe
Method
- 1
Preheat your oven to 200°C (400°F).
Oven - 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.
Oven - 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.
Oven - 10
Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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